Adding Chestnuts to Stuffing
----------------------------
You might try using chestnuts as part of a stuffing for roasted poultry,
particularly turkey. My Grandmother always added chestnuts to her stuffing.
It adds a very pleasant nuttiness to the stuffing. Cut the chestnuts in
half and boil them in water until tender then remove shells and inner peel
or boil in the intact shells with a cross hatch cut in the flat bottom to
aid peeling. Cool and crumble the pieces into a large mixing bowl. Add
sauteed ground meats and sausage, sauteed onions or shallots or garlic,
... egg and herbs and seasonings of your choice. Blend well and stuff.
From: kate@wwa.com


Paleo Friendly Poultry Stuffing
-------------------------------
2 cups finely ground blanched almonds
1 cup chopped onion (use chopped dried onion for a better flavour)
1/2 cup chopped celery (optional)
1 teaspoon ground sage
1 teaspoon ground thyme
chopped parsley
1 tablespoon mild-flavoured oil (more if it seems too dry)
pepper to taste

Mix together all ingredients. Fill cavity of bird with the mixture, then
roast.
From: Cecilia Thornton-Egan 


Turkey with Fruit-and-Nut Stuffing
----------------------------------
From: http://www.marthastewart.com/Nav/television_prog.html

11/23/98

COOKING: FRUIT-AND-NUT STUFFING

Today, Martha stuffs a free-range organic turkey from upstate New York with
a fruit-and-nut stuffing that contains neither bread nor rice, the
conventional foundations for stuffing. Made from a cornucopia of dried and
fresh fruit and nuts, this stuffing, which is rich in vitamins and fiber,
offers up a tumult of color, like the floor of the woods just after peak
leef-peeping season. Though it contains many ingredients that are not
native to the Americas—among them prunes, which originated in Western Asia,
currants, which hail from Greece, and macadamia nuts, natives of
Australia—its plenitude of ingredients is very much in the spirit of the
first Thanksgiving feast, which included ducks, geese, venison, lobsters,
clams, and sea bass in addition to turkey. You will need to soak the dried
fruit overnight in bourbon (named for Bourbon County, Kentucky), which,
aside from the whole raw cranberries in this recipe, is perhaps the most
American of its ingredients.

If the nuts are salted, place them in a strainer, run cold water over them,
and then dry on paper towels. After you've stuffed the turkey, insert an
apple into the cavity to seal it. Sew the turkey with a trussing needle and
string. Then truss the turkey with string and poultry lacers—
stainless-steel skewers used to secure the stuffing in the neck end of the
cavity.

Always take care to stuff the bird just before cooking. To ensure that the
stuffing cooks evenly, don't overstuff the bird. Never mix raw meat or
vegetables into a stuffing, and don't leave either stuffing or turkey
sitting out for more than two hours.

  RECIPE

FRUIT-AND-NUT STUFFING
Makes about 10 cups

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and
pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with
four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10
minutes.
3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them,
stirring constantly, until golden.
4. Transfer the sautéed onion mixture to a large mixing bowl. Add the
macerated fruit, the toasted nuts, and all remaining ingredients. Gently
mix the stuffing with 2 large spoons or your hands until evenly blended.
Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked
separately. Place stuffing in an oiled baking dish, cover and bake at 350
degrees for about 45 minutes until heated through.
Adapted by Patti Vincent


Sausage and Apple Stuffing
--------------------------
10 slices bacon (6 oz), diced
2 pounds pork sausage meat
2 large onions, chopped (2 c)
8 oz. medium mushrooms, sliced (2 c)
3 medium ribs of celery, chopped (1 c)
1 tsp. dried sage leaves, crumbled
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 pound tart apples, cored and cut into 1/2" pieces (3 c)
1 cup chopped fresh parsley

Cook bacon until it just begins to brown, Crumble sausage meat in same pan
and cook till done. Add onions, mushrooms and celery cooking until onions
and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the
apples. Remove from heat, add parsley.
From: David Van Ess in rec.food.recipes
Adapted by Patti Vincent


MMMMM----- Recipe
 
      Title: Sausage and Cranberry Stuffing
 Categories: Side dish
      Yield: 1 Servings
 
      2    Eggs, slightly beaten
      4 md Onions, finely chopped
      6    Stalks celery,finely chopped
      2 lb Pork Sausage,
           Panfried and drained
      8 oz cranberry sauce
  
  Cook sausage, chopped onion and celery. Remove from heat. Add eggs,
  and cranberry sauce. Stuff 18 to 20 pound turkey and cook as
  directed for weight of turkey. To stuff 8 to 10 pound bird, cut
  recipe in half. Any remaining stuffing can be baked separately in
  covered casserole for 30 minutes at 350 degrees. ** This recipe was
  the grand prize winner in a recent Jones sausage recipe contest.
  Posted by brawny@mindspring.com to rec.food.cooking
  Adapted by Patti Vincent 
 
MMMMM


Sausage and Mushroom Dressing
-----------------------------
4 onions, thinly sliced
2-4 T. olive oil
4 cups of mushrooms (oyster or regular white mushrooms will do)
pepper
1/2c. chicken broth
2 T. side pork grease
2 lbs turkey sausage
tarragon (or maybe sage)

Saute the onions in olive oil over medium/low heat until carmelized..for
about 30 minutes. Turn up the heat and add the muscrooms. Saute them until
crips around edges..about 10-15 minutes. Season with pepper. Turn
the heat on high and add wine...(or chicken broth) If you using wine
let it cook off..if you use chicken broth..just add it...and let simmer.
Let this simmer..mushrooms and all for about 10 minutes..then add the
grease..1T. at a time until combined. Remove from heat and set aside.

Then brown the sausage. After it's cooked thoroughly add to the mushroom
mixture along with the tarragon.....or sage and combine thorougly. Then
either stuff it in your turkey or bake like regular dressing.
From: MsMystic@aol.com on the Atkins mailing list