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  <title>Latest Stuffing Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/stuffing-recipes/45/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <item>
   <title><![CDATA[Recipe: Maple Apple and Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/579/index.html</link>
   <pubDate>Sun, 21 Nov 2010 07:42:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/579/index.html</guid>
   <description><![CDATA[ Cut bread into 1 ½-inch chunks and lay on baking sheets overnight to dry.  Preheat oven to 350 degrees F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet.  Add onions and cook for five minutes. Add apples and celery and cook for five minutes more, stirring frequently.  Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. 

Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165 degrees F. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: A Tropical Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/a-tropical-turkey-stuffing/528/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:38:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/a-tropical-turkey-stuffing/528/index.html</guid>
   <description><![CDATA[ Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry . Toss. 

Stuff a 10 pound turkey just before baking. 
Makes 2 quarts.
]]></description>
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   <title><![CDATA[Recipe: Apple Brown Rice Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-brown-rice-stuffing/527/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:35:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-brown-rice-stuffing/527/index.html</guid>
   <description><![CDATA[ Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid. 
Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice. 

Use as stuffing for turkey or pork roast, or bake at 350 degrees for 35 minutes. 
Makes 8 servings.
]]></description>
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  <item>
   <title><![CDATA[Recipe: 'Rave Reviews' Almond Apple Turkey Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/-rave-reviews-almond-apple-turkey-stuffing-/526/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:29:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/-rave-reviews-almond-apple-turkey-stuffing-/526/index.html</guid>
   <description><![CDATA[ In large bowl, combine stuffing, celery, onion, apples, raisins and parsley. Moisten with apple juice and butter, tossing lightly but well. Add more apple juice if needed.

Casserole Method: Place in a 12 1/2 x 9 x 2 1/8-inch baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350 degrees 30 minutes until heated through, uncover, sprinkle with almonds and bake 5-10 minutes longer. Makes 12 to 15 servings.

For Stuffed Turkey: Wash and dry 12 to 15-pound turkey well. Sprinkle cavities lightly with salt and pepper. Lightly fill with stuffing, sew or skewer shut. Roast turkey following package directions. To serve, place stuffing in oven-proof serving dish, sprinkle with almonds and bake at 350 degrees 5-10 minutes. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Apple And Walnut Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-walnut-turkey-stuffing/525/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:27:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-walnut-turkey-stuffing/525/index.html</guid>
   <description><![CDATA[ 1. In a large skillet over medium heat, cook celery and onion in butter or margarine until tender, about 5 minutes. Add chicken broth and heat for 2 minutes. 
2. In a large bowl, combine the remaining, add celery mixture, and mix well. 
3. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350ºF for 30 minutes, or until thoroughly heated. 
]]></description>
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   <title><![CDATA[Recipe: Turkey Apple-Raisin Whole-Wheat Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-apple-raisin-whole-wheat-stuffing/524/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:14:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-apple-raisin-whole-wheat-stuffing/524/index.html</guid>
   <description><![CDATA[ If the bread is not stale, spread the slices  out on a rack or counter for half a day to dry them out.  Then cut into cubes.  Combine the bread cubes with the remaining ingredients.  Stuff the  turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey)  or  put into crockpot and cook on high for 2 hours then low for 4 hours. ]]></description>
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   <title><![CDATA[Recipe: Sage Stuffing (contains corn)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sage-stuffing-contains-corn-/523/index.html</link>
   <pubDate>Mon, 23 Nov 2009 14:10:03 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sage-stuffing-contains-corn-/523/index.html</guid>
   <description><![CDATA[ In a large skillet, melt the butter over medium heat. Add the onions, celery. Sauté, until the onions are golden. Add everything else but the grits - sauté for a minute or two until thoroughly combined. 

Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy (like non gf stuffing). At this point it can be eaten, or put baked in a greased casserole dish until browned on top.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Vegan Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/vegan-cornbread-turkey-stuffing/522/index.html</link>
   <pubDate>Mon, 23 Nov 2009 13:57:00 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/vegan-cornbread-turkey-stuffing/522/index.html</guid>
   <description><![CDATA[ Saute onions, garlic, and celery in the veggie broth until onions are soft. Then add mushrooms, soy sauce, water, and herbs. Saute for
additional 5 minutes. Add cornbread and whole wheat cubes and mix well. You may wish to add additional water if mixture seems dry.
Lightly spray a casserole with cooking spray and mound in the stuffing, cover with foil and bake. 

Since I haven’t made this separately as yet, I’m guessing you could bake this in the oven at 350F or 375F for about 30 minutes.  For those who like their flavors a little more subdued, I would suggest cutting all the amounts of herbs and the garlic in half. For me, the flavors were superb!
]]></description>
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  <item>
   <title><![CDATA[Recipe: Old-Fashioned Turkey Vegetable Stuffing ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/old-fashioned-turkey-vegetable-stuffing-/521/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:21:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/old-fashioned-turkey-vegetable-stuffing-/521/index.html</guid>
   <description><![CDATA[ Combine dressing with melted butter or margarine, celery, and onion. Stir in liquid. Mix well, and stuff turkey loosely in neck and body cavities, allowing for expansion during roasting. Skewer or sew closed. 

Roast as usual. Makes about 6 cups. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Gourmet Vegetarian Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/gourmet-vegetarian-stuffing/520/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:17:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/gourmet-vegetarian-stuffing/520/index.html</guid>
   <description><![CDATA[ Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. 

Bake at 350 degrees for 45 minutes. Makes about 6 cups. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Almond Tropical Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/almond-tropical-turkey-stuffing/519/index.html</link>
   <pubDate>Fri, 20 Nov 2009 13:16:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/almond-tropical-turkey-stuffing/519/index.html</guid>
   <description><![CDATA[ Sauté vegetables and apples in margarine. Add coconut milk and stir. Add stuffing mix, almonds, and coconut. Let cool and place inside of the turkey. 

To make a roll, add two eggs and place in a greased aluminum foil. 

Serves 6 to 8. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Turkey Chestnuts Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-chestnuts-stuffing/518/index.html</link>
   <pubDate>Wed, 18 Nov 2009 13:19:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-chestnuts-stuffing/518/index.html</guid>
   <description><![CDATA[ 1. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).
2. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than pureed.
3. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.
4. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180 C) until nicely browned
and crispy on top.
]]></description>
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   <title><![CDATA[Recipe: Sausage and Cranberry Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-cranberry-turkey-stuffing/514/index.html</link>
   <pubDate>Mon, 16 Nov 2009 14:26:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-cranberry-turkey-stuffing/514/index.html</guid>
   <description><![CDATA[ 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 turkey, cut recipe in half. 

Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees. 


]]></description>
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  <item>
   <title><![CDATA[Recipe: Sausage and Apple Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-apple-turkey-stuffing/512/index.html</link>
   <pubDate>Wed, 11 Nov 2009 15:11:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-and-apple-turkey-stuffing/512/index.html</guid>
   <description><![CDATA[ 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.
]]></description>
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   <title><![CDATA[Recipe: Fruit And Nut Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fruit-and-nut-turkey-stuffing/511/index.html</link>
   <pubDate>Wed, 11 Nov 2009 15:05:42 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fruit-and-nut-turkey-stuffing/511/index.html</guid>
   <description><![CDATA[ 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 tsp olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
4. Transfer the sauteed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining . 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.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Apple and Bacon Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-bacon-cornbread-turkey-stuffing/509/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:51:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-and-bacon-cornbread-turkey-stuffing/509/index.html</guid>
   <description><![CDATA[ Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry  and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
 
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tbsp drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper. 

In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done. 

Makes 12 servings.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Turkey Cornbread Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-cornbread-stuffing-recipe/507/index.html</link>
   <pubDate>Tue, 10 Nov 2009 14:28:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-cornbread-stuffing-recipe/507/index.html</guid>
   <description><![CDATA[ Boil the giblets for about 15 minutes. While they are boiling, make your cornbread batter according to the directions on the box. Bake in a 9 x 9 pan for the amount of time suggested by the box. When the cornbread is done, let cool on rack for about 15-20 minutes.

Next, crumble the cornbread into a large bowl. Add the celery, onion, salt, pepper, and season salt. Remove the giblets from the water, but save the water they were boiled in. Cut up the giblets into the cornbread mixture. Use the water to moisten your cornbread mixture.. add small amounts of water at a time. You don’t want it to turn to mush.

Add the raisins and walnuts (or whatever nuts you chose) and mix well. You want the stuffing to be moist but too mushy. It will dry out as it bakes in the oven, so make it just a bit more moist than what you would like it to be when done.

Stuff turkey with the stuffing. If there’s any remaining, put it in a covered casserole dish and refrigerate until about 15-20 minutes before the turkey is done. Then add the casserole dish and cook the remaining time. You can’t cook it the full amount in the dish or it will all dry out and burn.
]]></description>
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   <title><![CDATA[Recipe: Bacon-Pecan Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/bacon-pecan-cornbread-stuffing/502/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:55:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/bacon-pecan-cornbread-stuffing/502/index.html</guid>
   <description><![CDATA[ 1. Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining  and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey. 
2. Stuff neck and body cavities, and bake the remainder of the stuffing separately. 

Makes 16 cups ]]></description>
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   <title><![CDATA[Recipe: Maple Apple and Sausage Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/501/index.html</link>
   <pubDate>Sun, 8 Nov 2009 05:49:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/maple-apple-and-sausage-stuffing/501/index.html</guid>
   <description><![CDATA[ Cut bread into 1 ½-inch chunks and lay on baking sheets overnight to dry. 
Preheat oven to 350 degrees F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet. 

Add onions and cook for five minutes. Add apples and celery and cook for five minutes more, stirring frequently. 
Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. 

Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165 degrees F. 

Makes 10 to 12 servings. 
]]></description>
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   <title><![CDATA[Recipe: North American Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/north-american-turkey-stuffing/497/index.html</link>
   <pubDate>Thu, 5 Nov 2009 14:20:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/north-american-turkey-stuffing/497/index.html</guid>
   <description><![CDATA[ Combine bread, sausage, apple, onion, walnuts and seasonings. Heat water and butter or margarine until butter melts. Toss with bread. Spoon into a 2 quart casserole dish. Cover and bake alongside turkey during the last 45 minutes of roasting time. 

Serve with sliced turkey.]]></description>
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   <title><![CDATA[Recipe: Yankee Turkey Stuffing: Italian Style]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/yankee-turkey-stuffing-italian-style/496/index.html</link>
   <pubDate>Thu, 5 Nov 2009 14:18:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/yankee-turkey-stuffing-italian-style/496/index.html</guid>
   <description><![CDATA[  Place rice in a sauce pan with a tight fitting lid. Bring broth and water  to a boil, pour over rice, stir and cover. Cook over low heat for 15
 minutes or until liquid is absorbed and rice is just tender. Uncover and  fluff with a fork.  For a 10-12 pound turkey.

 While rice is cooking, heat the olive oil in a kettle over medium heat. Add  garlic and cook until it gives off fragrance, but don't let it brown. Add  the onions and cook, stirring often, until they are melted and starting to  turn gold. Add the spinach and cook until just done, about 12 minutes for  fresh, slightly less for frozen.  Remove the kettle from the heat and add the cooked rice, oregano, Parmesan  and a little salt and pepper (and the sausage if you are using it). Taste  and adjust seasonings, then stir in the eggs.
]]></description>
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   <title><![CDATA[Recipe: Southern rice pilaf stuffing with ham, pecans and greens]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southern-rice-pilaf-stuffing-with-ham-pecans-and-greens/495/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:42:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southern-rice-pilaf-stuffing-with-ham-pecans-and-greens/495/index.html</guid>
   <description><![CDATA[ Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf. 
Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about ½ to ¾ cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminium foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. 
To bake all stuffing in pan: Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Mix 1 ½ cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 30 minutes.
]]></description>
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   <title><![CDATA[Recipe: Sausage Like Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-like-stuffing-vegan-/493/index.html</link>
   <pubDate>Wed, 4 Nov 2009 14:34:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/sausage-like-stuffing-vegan-/493/index.html</guid>
   <description><![CDATA[ Saute broth, onions, celery and mushrooms until transparent. During last few minutes of saute, add sage, marjoram, thyme, salt and
pepper. Heat water and add broth powder. Combine all  and toss well. [This is where you can put it into two 1-qt Ziploc baggies and froze.  When thawed and ready to cook, add a little more broth]

Put in baking pan and bake at 350 degrees, 30 minutes.
]]></description>
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   <title><![CDATA[Recipe: Cajun Corn Bread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/cajun-corn-bread-stuffing/479/index.html</link>
   <pubDate>Mon, 2 Nov 2009 15:12:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/cajun-corn-bread-stuffing/479/index.html</guid>
   <description><![CDATA[ Preheat oven to 350F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool. 
Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes. 

To bake all stuffing in pan:
Preheat oven to 350F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes. 
Makes 10 servings.
]]></description>
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   <title><![CDATA[Recipe: Wild Rice Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-stuffing-recipe/478/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:57:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-stuffing-recipe/478/index.html</guid>
   <description><![CDATA[ Mix 1 cup cider with bread, let sit until bread is soft. Mix all  togther until well incorporated, put into casserole, place into 350 degree oven for 45 minutes, or until brown, enjoy.
]]></description>
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   <title><![CDATA[Recipe: Turkey Stuffing (Vegan) Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-stuffing-vegan-recipe/477/index.html</link>
   <pubDate>Mon, 2 Nov 2009 14:42:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/turkey-stuffing-vegan-recipe/477/index.html</guid>
   <description><![CDATA[ Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils.  Simmer for about 5 - 10 minutes or until the chopped
onions are translucent.  Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture.  Place in a  big covered baking dish and cook in a pre-heated 350 oven for 30 minutes. 

Taking the cover off during the last 10 to 15 minutes should get you  a crusty top for the stuffing.
]]></description>
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   <title><![CDATA[Recipe: Gimme Lean Sausage Stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/gimme-lean-sausage-stuffing-vegan-/394/index.html</link>
   <pubDate>Sun, 25 Oct 2009 12:08:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/gimme-lean-sausage-stuffing-vegan-/394/index.html</guid>
   <description><![CDATA[ Saute  onions and celery in veggie broth.  Cook until soft. Crumble Gimme Lean into the pan to brown; chopping into fine pieces with 
spatula as it cooks. When browned, add water, bouillon, bread crumbs and seasoning. Remove from heat and mix well adding the apple sauce. 

(If using apples, add water, bouillon and apples. Cook until apples are soft before adding the bread crumbs and seasoning). 

Lightly oil pan and add sausage stuffing. Bake in 400degree oven for 25 minutes.

Great for Thanksgiving and late fall harvest of squash!]]></description>
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   <title><![CDATA[Recipe: Wild Rice and Mushroom Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-and-mushroom-stuffing/393/index.html</link>
   <pubDate>Sun, 25 Oct 2009 11:55:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/wild-rice-and-mushroom-stuffing/393/index.html</guid>
   <description><![CDATA[ In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; saute until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; saute until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. 

Serve warm as a side dish or use to stuff turkey or poultry. ]]></description>
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   <title><![CDATA[Recipe: Cornbread stuffing (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/cornbread-stuffing-vegan-/374/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:13:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/cornbread-stuffing-vegan-/374/index.html</guid>
   <description><![CDATA[ Make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute eliminate fat from package directions)

“ Saute” veggies. Crumble up cornbread and add veggies. Add sage to taste ( about 1 ½ tsp). Moisten with ½ cup vegetarian chicken flavored broth. Add about 1 lb of seitan to this chopped in 1 inch cubes. 

Bake at 350 with whatever else you are baking for about 35 minutes.
]]></description>
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   <title><![CDATA[Recipe: Honey Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/honey-cornbread-stuffing/373/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:10:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/honey-cornbread-stuffing/373/index.html</guid>
   <description><![CDATA[ In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and saute sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tbsp of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Saute until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and honey. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. 

As an alternative, you may pack stuffing into turkey cavity before roasting. ]]></description>
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   <title><![CDATA[Recipe: Apple Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-turkey-stuffing-recipe/372/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:05:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-turkey-stuffing-recipe/372/index.html</guid>
   <description><![CDATA[ Combine all in a bowl and toss lightly, but well enough to combine and coat bread crumbs and apples. Stuff into cavity of small turkey or similar bird. ]]></description>
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   <title><![CDATA[Recipe: Apple Raisin Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-raisin-stuffing/368/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:42:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/apple-raisin-stuffing/368/index.html</guid>
   <description><![CDATA[ In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. 

Stuff turkey just before roasting. Yield 9 cups enough for a 12 pound turkey.
]]></description>
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   <title><![CDATA[Recipe: Appetizer Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/appetizer-stuffing/344/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:51:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/appetizer-stuffing/344/index.html</guid>
   <description><![CDATA[ Saute onion and celery and garlic.  Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood.  Use this stuffing for squid or  mushroom caps.

If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough.

If stuffing mushrooms, remove the stems, fill cavity with stuffing, put  the stem back in the stuffing as garnish, or mince and add to the 
stuffing.  Bake or broil till they are tender.
]]></description>
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   <title><![CDATA[Recipe: Mock Turkey Stuffing Recipe (vegan)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/mock-turkey-stuffing-recipe-vegan-/323/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:34:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/mock-turkey-stuffing-recipe-vegan-/323/index.html</guid>
   <description><![CDATA[ Boil some water, add couscous, chopped up celery stalks, and dried fruit. Cook 4 minutes or until couscous is tender.  Drain.  Blend the steaming hot couscous with the cold cooked rice, add nutritional yeast, stir, and salt to taste.  Serve immediately.  Tastes chickeney (if there’s such a word, savory might be more appropriate here), and the yeast really adds to it flavorwise, as well as the extra nutrients.
Version 2: Just cook couscous with a savory herb or a veggie like German celery, for 4 minutes.  Drain.  Stir in nutritional yeast and salt to
taste.  
]]></description>
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   <title><![CDATA[Recipe: Celery Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/celery-turkey-stuffing-recipe/322/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:26:47 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/celery-turkey-stuffing-recipe/322/index.html</guid>
   <description><![CDATA[ Melt butter in a saucepan. Remove from heat. Add bread crumbs and mix well. Turn into mixing bowl, then add celery, salt and pepper, and mix thoroughly. If not using as filling for a turkey or other bird, then bake in a greased baking dish at 350F for 40 minutes. 

This Celery Turkey Stuffing recipe makes 4 cups
]]></description>
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   <title><![CDATA[Recipe: Traditional Stuffing Recipe ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/traditional-stuffing-recipe-/321/index.html</link>
   <pubDate>Sat, 17 Oct 2009 14:31:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/traditional-stuffing-recipe-/321/index.html</guid>
   <description><![CDATA[ Preheat oven to 375F and grease a 13x9x2 glass baking dish. In a skillet, melt margarine and saute vegetables until onion is transparent. Mix bread and seasonings in a large mixing bowl. Add cooked vegetables and mix into bread. Slowly add chicken broth, tossing until bread mixture is well-moistened. Turn stuffing into prepared baking dish. 

Bake about 30 minutes, or until heated throughout and lightly browned on top. ]]></description>
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   <title><![CDATA[Recipe: Fruited Brown Rice Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fruited-brown-rice-stuffing/306/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:49:27 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fruited-brown-rice-stuffing/306/index.html</guid>
   <description><![CDATA[ Sauté the onion in butter in a large saucepan until soft, about 5 minutes. Stir in the rice. Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley, salt, sage, celery, apricots, pecans, raisins and apple. Now you're ready for a holiday feast.
]]></description>
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   <title><![CDATA[Recipe: Southwestern Cornbread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-cornbread-stuffing/236/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:10:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-cornbread-stuffing/236/index.html</guid>
   <description><![CDATA[ Prepare cornbread mix according to package directions. Let cool and crumble into a large baking pan. Let stand overnight to dry. 
Preheat oven to 350 degrees F. Butter a 13-by-9-inch baking pan; set aside. 

In a large skillet, saute onion in olive oil for five minutes. Add celery and saute for five minutes more. Stir in crumbled cornbread, bell peppers, chiles, corn, green onions and butter. Slowly add broth, stirring to moisten the cornbread evenly. Turn into prepared pan and bake for one hour or until golden brown on top and heated through to an internal temperature of 165 degrees F. 
]]></description>
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   <title><![CDATA[Recipe: Fish Stuffing - 1]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/fish-stuffing--1/143/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:42:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/fish-stuffing--1/143/index.html</guid>
   <description><![CDATA[ Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs. Mix thoroughly and use to stuff the fish.]]></description>
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   <title><![CDATA[Recipe: Southwestern Style Herbed Cornbread Turkey Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-style-herbed-cornbread-turkey-stuffing/131/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:46:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/southwestern-style-herbed-cornbread-turkey-stuffing/131/index.html</guid>
   <description><![CDATA[ (CORNBREAD)
1 Preheat oven to 425F or 220C 
2 Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch (22-cm) square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cornbread batter. 
3 In a mixing bowl, blend together the cornmeal, flour, salt, and baking powder. 
4 Stir in the egg and 3 Tbsp (50 ml) vegetable oil. 
5 Add milk and mix thoroughly by hand. The consistency should be a thick, but not “doughy”, liquid. It may be necessary to add a little more milk. 
6 Pour into preheated pan and bake for 30 minutes or until slightly brown on top. 
7 Let cool in pan for 30 minutes. Remove from pan and break up into very large chunks in a large mixing bowl. 
8 Let stand overnight, uncovered. This will ensure that it is dry and stale. 

(TURKEY BROTH)
The night before, make the turkey broth. 
1 Bring 12 cups (3 l) of water to a boil in a large pot. 
2 Thoroughly rinse turkey neck, giblets and gizzard. 
3 Add turkey parts, onion, celery leaves and celery stalk to water, cover, and reduce heat to a low simmer. 
4 Simmer on very low heat for 2 hours. 
5 Strain the broth, cover, cool quickly, and refrigerate. 

(DRESSING)
30 minutes before you are ready to stuff the turkey, make the dressing. 
1 Crumble the stale cornbread in the very largest bowl you can find. 
2 Add the herbed bread cubes and mix thoroughly by hand. 
3 Add the rice and mix thoroughly by hand. 
4 Briefly saute the onions and celery in butter just enough to make the vegetables translucent. 
5 Saute the mushrooms in butter or margarine until all the resulting liquid has evaporated. 
6 Add the sauteed onions, celery, and mushrooms, and mix thoroughly. 
7 Add the pecans and mix thoroughly. 
8 Season with salt, pepper, sage and thyme to taste. 
9 Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. 
10 Taste for seasoning and adjust if necessary. 
11 Very loosely stuff the abdominal cavity and breast cavity with dressing. Do not pack it in tightly. It needs room to expand. You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. 
12 Secure neck cavity opening with one or more poultry skewers. The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. 
13 Add enough boiling broth to the remaining dressing to moisten it uniformly. Do not over-moisten. The baked dressing should be barely moist, not gummy-wet. 
14 Spoon dressing into uncoated baking pans. Cover with foil/plastic wrap and refrigerate until ready to bake. 
15 One half hour before serving dinner, bake dressing, uncovered, at 425F or 220C for 30 minutes. 

This recipe makes enough dressing to stuff a 15-pound (7-kg) turkey and fill 2 9-inch-square (22-cm-square) baking pans. ]]></description>
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   <title><![CDATA[Recipe: Classic Bread Turkey Stuffing Recipe]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/classic-bread-turkey-stuffing-recipe/111/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:39:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/classic-bread-turkey-stuffing-recipe/111/index.html</guid>
   <description><![CDATA[ For firm white bread, allow loaf to dry overnight in oven, then cut into half-inch cubes. 10 cups of plain croutons can be substituted. 

In a large skillet, melt butter over medium heat. Add onions, celery and celery leaves. Cook for about 8 minutes, stirring frequently, until onions are golden. Pour vegetables and butter into large mixing bowl. Add bread cubes, parsley, poultry seasoning, salt and pepper and mix well. Gradually stir in about 1 ½ cups of the broth, until the stuffing is evenly moistened but not soggy. 

Pour into lightly buttered casserole dish, then drizzle remaining brother over the top. Cover and place into 350F oven; bake 30-40 minutes or until top is golden and slightly crisped. Makes about 10 1-cup servings. 
]]></description>
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   <title><![CDATA[Recipe: Duxelles Stuffing  ]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/duxelles-stuffing-/43/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:22:44 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/duxelles-stuffing-/43/index.html</guid>
   <description><![CDATA[ Soak the calf brains in a bowl of cold water with 2 tablespoons
of vinegar about 30 minutes.  Drain and carefully remove as much of
the membrane and veins as possible from the brains.  Set aside.  In a
small saucepan, combine 3 cups of cold water, the remaining 2
tablespoons of vinegar, a little salt and bay leaf.  Bring to a boil,
and simmer for 10 minutes.  Gently add the brains and immediately
remove the pan from the heat.  Let the brains sit in the liquid,
covered, for 8 minutes, then transfer them with a slotted spatula to a
small bowl.  Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high
heat.  Add mushrooms, sprinkle with salt and black pepper, and stir
until nearly dry, about 8 minutes.  Add the shallot and cook for 2
minutes longer.  Add cooked brains, and stir, breaking up the brains,
until mixture is almost pureed.  Add 1/4 cup of reserved Veal Stock
to the mixture and simmer briefly until thick.  Remove from the heat,
stir in parsley and adjust seasoning.  Cool mixture completely, then
chill, covered.
]]></description>
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   <title><![CDATA[Recipe: Cima Alla Genovese I  (Stuffing)]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/cima-alla-genovese-i--stuffing-/40/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:11:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/cima-alla-genovese-i--stuffing-/40/index.html</guid>
   <description><![CDATA[ For Stuffing:

Heat the olive oil in a large skillet over high heat.  Add the
vegetables and salt and pepper.  Saute, stirring occasionally, until
the vegetables are just softened.  (About 5 minutes)

In a mixing bowl, beat the eggs with salt and pepper to taste
until blended.  Beat in the Parmesan cheese until the mixture is
smooth.

Add the eggs to the skillet, stirring constantly.  Lower heat and
stir until the eggs are scrambled and set.  Transfer to a bowl and
cool to room temperature.  Stir in prosciutto.

Set aside.
]]></description>
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   <title><![CDATA[Recipe: Easy Corn Bread Stuffing]]></title>
   <link>http://freerecipes.eu/free-recipe/stuffing-recipes/easy-corn-bread-stuffing/28/index.html</link>
   <pubDate>Tue, 8 Sep 2009 16:44:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/stuffing-recipes/easy-corn-bread-stuffing/28/index.html</guid>
   <description><![CDATA[ 1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.

2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.

3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.

Makes approximately 3 quarts, or 12 cups.
]]></description>
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