Turkey may be the star of the holiday table, but for many people, the stuffing is what they really can’t wait to eat. This year, satisfy those cravings with some delicious new stuffing recipes that make enough for some equally tasty leftovers.
These “planned-over” recipes from Mrs. Cubbison’s will let the family enjoy their favorite dish all week without ever eating the same dish twice.
• Grease a casserole dish and place any turkey pieces in bottom of casserole, covering surface. Add 1 to 2 tablespoons cooking sherry to remaining gravy and heat to make a dressing. Pour dressing over turkey, top with extra stuffing and bake at 350 degrees until stuffing is piping hot and serve.
• Cut turkey slices into small pieces, toss with remaining stuffing and spoon into hollowed out tomato halves. Sprinkle with Parmesan cheese (optional) and broil until heated through.
• Sauté onions and garlic in a little oil. Add cooked turkey pieces from the holiday meal and one can of stewed tomatoes. Season with hot sauce or red chili powder to taste. Simmer for 20 minutes. Add shrimp, shell-on mussels or clams and simmer until liquid is almost gone. Serve this Creole-style “planned over” on top of reheated stuffing.
For more recipes and holiday tips, visit ww.mrscubbisons.com.
Easy Sausage & Cranberry Stuffing
Makes 10-12 servings
1 cup dried cranberries
1/2 (half) cup apple juice
1/2 (half) cup chicken broth
1 pound uncooked breakfast or mild sausage
2 cups diced, fresh celery
1 cup diced, fresh onion
1 to 1-1/2 (half) cups chopped pecans (optional)
3/4 cup chicken broth
1, 10-ounce package Mrs. Cubbison’s Herb Seasoned Cube Stuffing
Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (thus allowing liquid to be absorbed by the dried berries).
Preheat oven to 350 degrees. In a large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low, add fresh vegetables, and sauté until vegetables are somewhat tender (about 3-4 minutes). Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth. Stir and remove from heat. Fold in entire contents of stuffing package until well combined and spoon mixture into a 9-inch-by-11-inch baking dish that has been prepared with cooking oil spray.
Cover baking dish with foil and bake at 350 degrees for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered. Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves if desired.
Apple and Walnut Stuffing
Makes: 8 servings
1 cup chopped celery
1 cup chopped onion
1/2 cup butter or margarine
1 cup chicken broth
3/4 cup sparkling cider
2, 6-ounce packages Mrs. Cubbison’s Seasoned Dressing Mix
2 cups chopped, peeled apple
1 cup chopped walnuts
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.
In a large bowl, combine the remaining ingredients, add celery mixture, and mix well.
Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350 degrees for 30 minutes, or until thoroughly heated.
Source: Mrs. Cubbison’s
Turn boring leftovers into exciting and delicious new dishes with these recipes:
Herbed Olive Turkey Pasta
6 ounces dry whole grain penne or rotini pasta
1 cup cooked turkey breast meat, cut into bite-size pieces
1 cup grape tomatoes, quartered
24 pitted Kalamata olives, or your favorite variety, coarsely chopped
1/4 cup Pompeian Extra Virgin Olive Oil
4 medium garlic cloves, minced
1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
1 tablespoon chopped, fresh rosemary leaves or
1 teaspoon dried rosemary leaves, crumbled
1/8 to 1/4 teaspoon crushed red pepper, optional
Salt and pepper to taste
2 ounces feta cheese, crumbled (1/2 [half] cup)
Cook pasta according to package directions.
Remove pan from heat. Place turkey in a colander; pour pasta over turkey and shake off excess liquid. Return pasta and turkey to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.
Basil-Rosemary Turkey Panini
12 ounces Italian bread, cut in half lengthwise
1/3 cup Pompeian Extra Virgin Olive Oil
2 tablespoons Pompeian Red Wine Vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
2 medium garlic cloves, minced
Salt and pepper to taste
1/8 teaspoon dried pepper flakes, optional
1/2 cup chopped, fresh basil or 2-1/2 (half) tablespoons dried basil leaves
1 cup thinly sliced leftover cooked turkey (about 5 ounces)
1 large tomato, thinly sliced
4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
Place on cutting board, and using a serrated knife, cut into four equal pieces.
For more recipe ideas and coupons, visit www.pompeian.com.