Sausage Stuffing

Ingredients
3/4 cup onion, chopped
3/4 cup celery, chopped
1 roll pork sausage
1/4 cup butter or margarine, melted
2 cups peeled, chopped apples
3/4 cup raisins
1 1/2 cups apple juice
1/4 cup dry white wine
Two 6oz. packages of Bell's Stuffing

Steps: Melt butter in a large skillet, over medium heat.  Sauté chopped onion for 5 minutes.  Add chopped celery.  Sauté 5 minutes.  Add thawed pork sausage and scramble with the vegetables for 10 minutes.  Pour in apple juice, wine, raisins, and apples.  Heat through.

In a large bowl, combine 2 packages of Bell's Stuffing Mix with the above mixture.  Stir with a fork to blend well.  Pack lightly in the cavity just before roasting.  Stuffs up to a 15 lb. bird.  Stuffing may also be baked in a covered casserole at 350F for 30-40 minutes.

Adapted from winning recipe submitted by Deborah Napsey to the Yankee Magazine Bell's Recipe Contest.        

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Chicken and Broccoli Bake

Steps:
Spread drained broccoli in the bottom of an 8x8 baking dish.  Add cut up chicken.  Place slices of cheese over chicken.  Blend soup and milk in a separate bowl.  Pour soup over casserole.  Spread stuffing mix evenly over the top.  Cook covered at 350F for about 1 hour.        

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Holiday Stuffing

Steps:
In a large bowl, combine the stuffing, apples, walnuts, cranberries, and honey.

In a saucepan, melt 1/2 cup butter.  Add onions and celery.  Cook until soft, stirring occasionally.  Add chicken broth.  Bring to a boil.  Add stuffing to mixture in bowl.  Blend with a fork.  If a more moist stuffing is desired, add water to desired consistency. Stuffs a 12-15 lb. bird.

Recipe submitted to Yankee Magazine/Bell's Recipe Contest by Karen Thistle

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Crab Stuffed Mushrooms

Steps:
Combine drained crabmeat, lemon juice, parmesan cheese, and mayonnaise in a bowl.  Add stuffing crumbs, reserve liquid, and melted butter, and mix until well blended.  Mixture should be moist.  Mound mixture into mushroom caps.  Place in a buttered baking dish.  Bake for 15 minutes at 350F.  These can be prepared ahead, and popped in the oven at the last minute.

Stuffing is also great wrapped in filet of sole.  Bake for 20 minutes at 350¾ F.

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Mushroom Stuffing

Steps
Melt butter in a skillet.  Sauté mushrooms until soft, over medium heat.  Set aside.

Boil onions and celery together in a covered saucepan with just enough water to cover.  Cook until tender.  Remove from heat.  Allow to cool somewhat.  Mix mushroom soup with a beaten egg, then add.  Add butter and mushrooms.  Blend well.

In a large mixing bowl, combine the stuffing and the vegetable/soup mixture.  (If desired, 2 flavor packets may be added.)  Mix well.  Stuff bird just before you're ready to place it in the oven.  Enjoy! Stuffs 12-15 lb. Turkey.

Adapted from recipe submitted to Yankee Magazine/Bell's Recipe Contest by Robert Barnes        

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Zucchini Squash Casserole

Steps
Cook squash and onions in boiling water for 5 minutes.  Drain well.  Set aside.  Combine soup, sour cream, and carrots in a separate bowl.  Gently fold to the squash/onion mixture.

In a separate bowl, mix stuffing with melted butter.  Butter a 2-quart casserole or 8x8 pan.  Spread half of the stuffing mix in the bottom of the dish.  Add squash mixture.  Top the casserole with the recruiting stuffing.  Bake at 350F for 25-30 minutes.

Serves: 6 - 8

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Crispy Over Fried Chicken

Ingredients:
2 1/2 pound frying chicken (un-drawn weight), quartered
Melted butter or margarine (2/3 cup)
Salt and Pepper
1 package Bell's Ready mixed Stuffing

Steps:

Pour stuffing mix into pie plate.  Brush chicken on all sides in butter.  Sprinkle with salt and pepper, then dip in mix.  Lay chicken pieces, skin side up, in buttered shallow pan.  Bake in conventional oven, 350F for 30 minutes.  Dribble a little butter over each piece.  Continued baking another 20 minutes or until chicken is tender, crisp, and brown.

Click here to see the original box recipe!

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Cheese Soufflé

Ingredients:
1 1/2 cups hot milk
1/2 package (1 cup) Bell's Ready Mixed Stuffing
2 cups shredded cheddar cheese
1/2 tsp. salt
1/8 tsp. black pepper
4 eggs separated

Steps:

Pour milk over stuffing mix; add cheese, salt, pepper, and egg yolks beaten until light.  Fold in stiffly beaten whites.  Turn into buttered baking dish and set in pan of hot water.  Bake in moderate oven, 375F, for 35 minutes or until firm.  Serve at once. Serves 4.

Note: Use other half of package instead of bread crumbs on casseroles, or for breading fish or meat for frying.

Click here to see the original box recipe!

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Oyster Bake

Ingredients:
2/3 cup butter or margarine
1 package Bell's Ready Mixed Stuffing
1 1/2 pints raw oysters, drained
Salt and cayenne
Juice 1 lemon
1 medium onion, grated
3/4 cup light cream

Steps: Melt butter in skillet, then add stuffing.  Mix and brown slowly, stirring often.  Put 1/2 mixture in bottom of shallow baking dish, cover with 1/2 oysters, sprinkle with salt, cayenne, 1/2 the lemon juice and onion.  Top with 1/2 remaining mix, and then another layer of oysters, salt, cayenne, lemon juice and onion.  Put rest of mix over top.  Pour cream over all.  Bake in slow oven, 325F, for 40 minutes.  Serves 4; make in 4 individual baking dishes if desired.

Click here to see the original box recipe!

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