Yooper Food

Stuffing

General Purpose Stuffing

• 4 cups dried bread crumbs
• 1 egg, beaten
• ¼ cup butter
• ¼ cup celery, chopped
• ¼ onion, chopped
• ½ tsp. sage
• ½ tsp. salt
• ½ tsp. thyme
• 1 dash pepper

Sauté celery and onion in butter until tender. Combine with remaining ingredients and blend thoroughly.

• 8 cups day-old white bread cubes
• 1½ cups celery, diced
• 1 cup onion, chopped
• ½ cup hot chicken broth
• 2 eggs, beaten slightly
• 1 cup butter
• 1 tsp. salt
• ¼ black pepper
• 1 tbsp. poultry seasoning

Sauté celery and onion in butter until tender. While vegetables are cooking, put the bread cubes in a large bowl, moisten with chicken broth, and cover bowl. When vegetables are tender, add them to the bread. Stir in the eggs and the seasonings, tossing slightly. Use for stuffing turkey, capon, roast chicken, duck, or goose.

• 1 quart dry bread, in pieces
• pork sausage, chopped fine
• 1 egg
• 1 tsp. parsley, chopped
• ½ tsp. onion, chopped
• 2 tbsp. butter, or fat, melted
• 1 tsp. salt
• 1/8 tsp. ginger
• 1/8 tsp. pepper
• ¼ tsp. poultry seasoning

Soak the bread in cold water, and squeeze dry. Heat the butter, or fat, in a skillet, and add the soaked bread; stir so that the butter is absorbed into the bread. Season to taste, add the egg, slightly beaten, as well as the onion, cut fine. Add all of the ingredients together, and toss.

Apple Stuffing

• 8 cups day-old raisin bread cubes
• 2 cups apples, peeled and chopped
• 1 cup celery, diced
• 1/3 cup onion, chopped
• ½ cup hot chicken broth
• 2 eggs, beaten slightly
• 1/3 cup butter
• 1 tbsp. sugar
• 1 tsp. salt
• 1 tbsp. poultry seasoning

Sauté apples, celery and onion in butter until tender, adding the sugar about halfway through. While vegetables are cooking, put the bread cubes in a large bowl, moisten with chicken broth, and cover bowl. When vegetables are tender, add them to the bread. Stir in the eggs and the seasonings, tossing slightly.

Chestnut Bread Stuffing

• 1½ loaves white bread, sliced thin
• 30 raw chestnuts, peeled and chopped
• 1½ cups onion, chopped
• 2 cups celery, chopped
• ½ lb. butter
• 1½ tbsp. poultry seasoning
• 1½ tbsp. salt
• 1½ tbsp. pepper

Cut the bread, crusts and all, into ½-inch cubes, to yield about 16 cups of bread. Place them in a very large bowl. Melt the butter in a large, heavy skillet, and sauté the onions and chestnuts for a few minutes, or until the onions are soft, stirring to prevent burning. Stir in about ¼ of the bread cubes, browning them lightly over medium-high head, stirring often. Mix the remaining ingredients in with the bread cubes in the bowl, add the sautéed bread mixture, and toss gently.

Corn Bread Stuffing

• 4 cups corn bread, cubed
• 1 cup celery, chopped
• 1 cup onion, chopped
• ½ cup chicken broth
• ¼ cup butter
• 1 tsp. poultry seasoning
• 1 tsp. sage
• ½ tsp. mace

Sauté the celery and onion in butter until tender. Combine the remaining ingredients and mix thoroughly.

Chestnut Liver Stuffing

• ¾ pint bread crumbs
• ¼ pint mashed potatoes
• 1 quart large chestnuts
• 1 liver from a turkey
• 1 egg
• ¼ cup butter
• 1 tsp. salt
• ½ tsp. parsley, chopped

Cut a gash in the shell of each of the chestnuts, and shake the chestnuts into a skillet containing a tablespoon of melted butter, and cook for 5-10 minutes. Remove the shells and inner skin from the chestnuts together, and cook until tender in boiling, salted water. Drain, and pass through a ricer. Add the rest of the ingredients, and mix well. If you’d like, you may add additional seasonings, a chopped onion, or lemon juice, according to taste. If a moist stuffing is preferred, add cream or stock. Use with turkey.

Goose or Duck Stuffing

• 1 quart dry bread, diced
• liver, gizzard, and heart from bird, chopped fine
• ¼ onion, chopped fine
• ¼ cup celery root, diced
• ½ cup tomatoes, strained
• 1 egg
• 2 tbsp. fat, or butter
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg

Soak the bread in water, and squeeze dry. Heat the fat, or butter, in a skillet, add bread, and fry it for a few minutes, stirring occasionally. Add the other ingredients, and mix well.

Hamburger Stuffing (for turkey or chicken)

• 2 lbs. hamburger
• ½ cup raisins, chopped fine
• ¼ cup onion, chopped
• ¼ cup celery, chopped
• 1 tart apple, chopped fine
• ½ cup pine nuts
• ½ lb. chestnuts, roasted, peeled, & chopped
• 1 cup mincemeat
• ½ cup instant rice
• 1 cup water

Brown the hamburger until it is separated and has lost its reddish color. Add the raisins, onion, celery, and apple. Stir in the chestnuts and the pine nuts. Add the water and cook, tightly covered, over a low flame for one hour, stirring from time to time. If it gets too dry, add water. Stir in the mincemeat and the rice, and let simmer for 5 minutes, or until the rice is tender. Let cool until you are able to handle it while stuffing the fowl. This stuffing can be made the day before and refrigerated until you need it. Never stuff a bird the day before it is to be eaten. Prepare the stuffing separately, and stuff the bird just before roasting it.

Rice-Pecan Corn Bread Stuffing

• 4 cups corn bread, cubed
• 2 cups day-old whole wheat bread
• giblets from a turkey, capon, or chicken
• ¾ cup celery, diced
• 2 cups celery, sliced
• 1 carrot, peeled and diced
• 1 onion, sliced
• 2 cups onion, chopped
• ½ lb. fresh mushrooms, sliced thin
• 1 cup rice, long-grained
• 1 cup pecans, chopped
• 4 cups warm water
• 1 cup butter
• 1 ¼ tbsp. salt
• ½ tsp. pepper
• 1 tbsp. poultry seasoning

Place the giblets in a saucepan, along with the water, diced celery, carrot, and the sliced onion; cover, and simmer gently until the giblets are tender. Drain, discard the vegetables, but set the stock aside. Chop the giblets, cutting the meat from the neck, and set it aside for use in gravy. Sauté the sliced celery, the chopped mushrooms, and the chopped onions in ½-cup butter, stirring, until the onion is tender, but not brown. Set it aside. Brown the rice in remaining ½-cup butter, stirring often. Add the giblet stock, along with enough water to measure 3 cups liquid, and simmer for 10 minutes. Combine the vegetable mixture with the rice and stock, and add the breads, pecans, and seasonings; and blend thoroughly. Use for stuffing turkey.

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