Best Everything Stuffing Recipes

"EVERYTHING" STUFFING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt and pepper., In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.

SHRIMP AND CRAB STUFFING FOR EVERYTHING (FISH, BEEF, CHICKEN, P

Steps:

• Pick shell bits, if any, out of the crab, and chop.
• Melt the butter and let it cool while you chop the shrimp, onions and parsley.
• Combine all ingredients and mix well.
• Stuff into fish, beef, chicken, pork, mushrooms--whatever takes your fancy and cook according to the directions of whatever you stuffed.
• If cooking alone as a side dish, bake at 350 degrees for 25 minutes.

EVERYTHING BAGEL STUFFING

Steps:

• Place an oven rack in the middle position.
• Preheat oven to 375 degrees F.
• In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
• In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.

EVERYTHING BAGEL STUFFING

Steps:

• Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
• Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
• Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
• Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
• In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
• Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
• Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.

EVERYTHING STUFFING

Steps:

• If bread is not stale, bake it approximately 20 minutes in oven heated to 200 Saute onion and garlic in butter or olive oil. Add mushrooms and cook a few minutes; add celery and cook; and lastly, add fresh sage and cook 30 seconds. Remove from heat and set aside. Cook sausage and drain on paper towel when finished. When cool, make sure sausage is crumbled into small pieces. Mix bread cubes, sausage, mushroom mixture, green apple, and pecans together. Whisk eggs and combine with stock. Pour stock/egg mixture over bread mixture so all pieces are combined. If needed, add a little extra stock to make sure all pieces are moist. Bake 40 minutes uncovered in 350 oven

"EVERYTHING" STUFFING RECIPE RECIPE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper. In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.