Stuffing Recipes
 The recipes on this page will make light, moist stuffings, as delightful to the palate as they are to the eye. The amounts will fill a large Tom turkey; for a 12 pound bird or smaller poultry the ingredients should be cut in half. But if you happen to make more dressing than will fill the cavities of your poultry, the extra amount may be placed in a buttered casserole dish or mold, covered and cooked in the oven with the bird during the last 45 minutes of baking. Either may be used to garnish your serving platter.
Stuffing recipes featured on this page include...
BASIC STUFFIN' CASSEROLE
Two 6 oz. bags Mrs. Cubbison's stuffing
1 cup (2 sticks) melted butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups broth, fruit juice or water
Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings.
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CALIFORNIA PRUNE & APPLE DRESSING
2 medium-size green apples, cored and diced
½ cup sliced celery
2 tablespoons minced parsley
½ cup butter or margarine
2 tablespoons sugar
½ cup chopped Sunsweet Pitted Prunes
One 6-oz. bag of Mrs. Cubbison’s Seasoned Dressing
½ - ¾ cup water or apple juice
Combine apples with celery and parsley. Melt butter; add apple mixture and sugar and simmer gently for 3 – 5 minutes. Combine with dressing and enough water or juice to moisten. Add prunes. Makes enough dressing for a 4 to 5 pound chicken. Double recipe for 10 to 12 pound turkey or to fill 2-quart casserole.
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CHICKEN LICKIN’ CASSEROLE
Serves 6 to 8
1 package (10-oz.) Herb Seasoned Cube Stuffing
1/2 cup butter or margarine, melted
1/2 - 3/4 cup chicken broth, heated
2 lbs. skinless and boneless chicken breast, cut into 1-inch cubes
2 cans (10-3/4 oz ea.) condensed cream of mushroom soup
1 package (9-oz.) frozen cut green beans, thawed
8 oz. sharp cheddar cheese, grated
In a bowl, mix stuffing, butter and broth. Pour mixture into a greased 9x13x2-inch baking pan; spread evenly. In a bowl, mix chicken, soup and green beans. Spread mixture evenly over stuffing. Cover and bake mixture in a preheated moderate oven (350 degrees F.) for 1 hour. Remove from oven, uncover and sprinkle with cheese. Place back in oven and bake for an additional 10 minutes.
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QUICK AND TASTY SAUSAGE STUFFING
This recipe uses breakfast sausage and apple juice to spice up a stuffing side dish. Orange juice and a bit zest would also work if apple juice isn’t your thing.
6 Farmer John’s Breakfast Sausage Links
2 Tbsp. Olive oil or butter
1 small Onion, chopped
2 ribs Celery, chopped
¼ cup Chopped parsley
2 cloves Garlic, finely chopped
1 cup Apple juice OR orange juice, chicken broth or water
1 - 6 oz. bag Mrs. Cubbison’s Corn Bread Stuffin’
Pinch Cayenne pepper, optional
¼ to ½ cup Grated cheddar or Parmesan cheese
In a skillet, brown links until no longer pink. Remove from pan, cool so that you can slice into bite size pieces. Add olive oil to skillet along with onion, celery, parsley and garlic. Stir and cook until the vegetables begin to soften. Add apple juice, stir and add stuffin’ mix. Stir and mix until the liquid is absorbed. Cover and let rest a few minutes. Put the stuffing mix In a greased 8” x 8” baking pan and top with grated cheese. Bake 350 for about 15 minutes or until cheese is melted and slightly browned.
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SURPRISE TURKEY SAUSAGE BAKE
2 Tbsp. Oil (Canola or Olive)
1 cup Onion, cut in half and thinly sliced
1 lb. Farmer John’s Sausage Links, casing removed and crumbled
1 ½ cups Shredded Carrots
1 ½ cups Frozen green peas
½ cup Green onion sliced
1 (10 ¾ oz) can Cream of Chicken Soup
1 ½ cups Water
1 – 6 oz. bag Mrs. Cubbison’s Seasoned Dressing or Corn Bread Stuffin’
2 cups Shredded Cheddar cheese
¼ cup Shredded Parmesan cheese
Sauté sausage and onion in 2 tablespoons olive oil in skillet until sausage loses redness. Pour off excess fat. Stir in carrots, peas, green onion, cream of chicken soup, and water. Heat to boiling; reduce heat and simmer 3 to 5 minutes longer. In a shallow 11” x 7” x 3” baking dish, layer half the sausage and vegetable mixture, half the dressing and half of the cheddar cheese. Then, repeat layers. Sprinkle with Parmesan cheese. Bake in pre-heated to 400 degree oven for 15 to 20 minutes or until hot and bubbly.
Makes 4 to 6 Servings.
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CORN STUFFING TAMALES
Serve as a vegetarian or meat luncheon entree with a green salad.
1 box (two 6 oz. bags) Mrs. Cubbison's Corn Bread Stuffin'
1 cup olive oil
1 cup spicy tomato juice
1/2 cup green salsa
1/4 cup canned jalapeno strips, chopped
1 cup olives, chopped
1/4 cup grated Pecorino Romano cheese
1 cup whole kernel corn
Optional: 2 cups diced turkey
Optional: 2 oz. pepperoni, minced
12-24 dried corn husks (soaked in warm water for one hour)
Mix ingredients together except corn husks. To form the "tamales," separate into mounds, and then into 12 rectangular pillows. Wrap each pillow in a corn husk (or two small corn husks), folding over the two open ends to seal. Place packet in steamer basket over boiling water and steam for 30 minutes.
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"RAVE REVIEWS" APPLE STUFFING
1 Box (12 ounce) of Mrs. Cubbison’s Seasoned Dressing Mix or Cornbread Stuffin’
1 cup chopped celery
1 cup chopped onion
2 tart green apples, cored, cut into 1/2-inch pieces
1 cup raisins
2/3 cup chopped parsley
1 1/2 cups apple juice
1/2 cup melted butter
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. To make it crisper, uncover 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.
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FRUIT NUT DRESSING CASSEROLE
1 six ounce bag Mrs Cubbison's Seasoned Dressing
1/2 cup chopped Sunsweet Dried Plums
1/2 cup chopped almonds
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup Sunsweet Cranberries
1/2 cup chopped onion
1/2 cup (1 stick) melted Challenge unsalted butter
1/2 cup Fetzer Chardonnay or apple juice
Combine all the ingredients with the melted butter then stir wine in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings.
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CRANBERRY, MAPLE, AND ALMOND STUFFING
1 box (2 - 6oz. bags) Mrs. Cubbison's Corn Bread Stuffin' Mix
1/2-cup chopped celery
1/2-cup chopped onions
1/2-cup butter
1/2-cup maple syrup
1 cup cranberries
1/2-cup chopped almonds
1/4-cup brown sugar
1/4-cup chicken broth
Cook cranberries with sugar and maple syrup. Cook onions and celery in butter. Toast almonds in dry sauté pan. Mix all ingredients together. Either stuff into turkey or add eggs and bake in foil or muffin pan. Bake at 350° F for 30 minutes.
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SPICY STUFFING
1 - 6 oz. bag of (Mrs. Cubbison’s) Cornbread Stuffin’
1 jar 6 oz. of marinated artichoke hearts, undrained and chopped
2 stalks celery, chopped finely
1 clove garlic, pressed or chopped finely
1/2 onion, chopped finely
Sprinkle of cumin or lemon pepper blend
1 cup, more or less water, chicken broth or Fetzer wine
1/4 cup grated Parmesan cheese
In a bowl, mix all ingredients (except cheese) with a spoon.
Place in greased casserole, sprinkle with cheese and bake covered for the last 1/2-hour of turkey cooking time. If you stuff a turkey, use both bags of stuffing, double the rest of the rest ingredients, and add the cheese to the mixture. Stuff lightly into the turkey…it expands.
If cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top.
Make into muffins for a different twist, or stuff into artichokes (choke removed), acorn squash, or serve in a hollowed-out red cabbage for a pretty and unusual serving vessel.
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TOP OF STOVE DRESSING
1 - 6 oz. bag Mrs. Cubbison’s Seasoned Dressing or Corn Bread Stuffin’
2 tablespoons Butter or margarine
1/2 cup Onion, finely chopped
1/2 cup Celery, finely chopped
1 1/3 cups Water
1 teaspoon Instant chicken bouillon or one bouillon cube
Melt butter or margarine in a 2-quart saucepan. Add onion and celery and sauté until onion is transparent. Add water and bouillon. Heat to boiling on high heat. Cover, reduce heat and simmer 3 minutes. Remove from heat. Stir in dressing mix. Cover and let stand 3 to 5 minutes. Fluff with a fork to serve. Makes 6 (1/2 cup) servings.
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ALMOND TROPICAL STUFFING
1 – 6-oz. Bag of Mrs. Cubbison’s Seasoned Dressing
1/2 cup chopped almonds
1/2 cup coconut milk
1/2 cup shredded coconut
1/2 cup chopped celery
1/2 cup chopped onion
1/2 bunch minced cilantro
1/2 cup margarine
1 chopped green apples
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.
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*Classic Recipes*
GOURMET VEGETARIAN STUFFING
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine, melted
1 Cup Orange juice
2 apples, unpared, cored and diced
1/2 cup watercress, chopped
1/2 cup almonds, diced
1/2 cup sunflower seeds, hulled
1/2 cup wheat germ
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.
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TASTE OF ITALY DRESSING
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 jar (14-3/4 ounces) Marinated Artichoke Hearts, undrained
1 package frozen chopped spinach, thawed and squeezed dry
1 teaspoon oregano
1 teaspoon basil
1/4 - 1/2 cup grated Parmesan or Romano cheese
1 cup Fetzer dry white wine, Fetzer dry sherry or broth, or as needed
In a large bowl, combine stuffing mix with artichoke hearts, cutting into smaller pieces, if desired. Add remaining ingredients and toss together lightly. Texture may be varied by adding more liquid for moister stuffing, less for drier. Place in greased casserole and bake covered at 325 degrees for 45 minutes. Uncover for the last 15 minutes for crispier top. NOTE: This makes an excellent "in bird" stuffing as well! NICE TO ADD:1/2 lb. sweet Italian sausage, casing removed, and cooked until brown and crumbly, or one cup slivered dry salami or pepperoni. Makes about 6 cups.
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OLD-FASHIONED VEGETABLE STUFFING
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine, melted
1-1/2 cups liquid (water, broth or fruit juice)
1-1/2 cups celery, chopped
1 cup onion, minced
Combine dressing with melted butter or margarine, celery, and onion. Stir in liquid. Mix well, and stuff loosely in neck and body cavities, allowing for expansion during roasting. Skewer or sew closed. Roast as usual. Makes about 6 cups.
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QUICK TRICK PORK CHOP CASSEROLE
6 pork chops, medium thickness
1/2 cup butter or margarine
3/4 cup broth or water (or use part apple juice, if desired)
3 apples, cored; dice two, reserving one apple for slicing wedges
One 12-ounce box of Mrs. Cubbison's melba toasted Corn Bread Stuffin'
In a large skillet, quickly brown pork chops on both sides. In same skillet, melt butter; add broth and chopped apples. Simmer about one minute. Place contents of one (6-ounce) bag Corn Bread Stuffin' in a greased, shallow, 11-3/4 x 7-1/2 inch baking dish. (Reserve second stuffing mix bag for later use.) Pour apple mixture over stuffin' and toss to blend completely. Arrange browned pork chops over dressing and tuck in sliced apple between pork chops. Cover with aluminum foil and bake at 350 degrees F for 35 to 40 minutes, or until prok chops are fork tender. Makes six servings.
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CORN FRITTERS
2 eggs
1 can (16 ounces) cream style corn or use 2 cups fresh corn kernels plus 1/4 cup cream
1-1/2 cups Mrs. Cubbison's Corn Bread Stuffin'
1-1/2 tablespoons green onions, chopped
1/4 teaspoon salt
dash cayenne pepper
butter or margarine
Beat eggs. Add corn, cream if needed, stuffing mix, chopped green onions, salt and pepper. Melt butter in griddle pan. Drop corn mixture by spoonfuls onto butter. Fry until golden brown on each side. Serve warm. Excellent when served with fried ham or baked, poached or fried fish. Makes 12 cakes.
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HORN OF PLENTY FRUIT DRESSING
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine melted, or oil
1-1/2 cups liquid (water, broth, or fruit juice)
1 cup dried figs, chopped
1 cup dried apricots, chopped
1 cup pecans, chopped
In a mixing bowl, combine all ingredients and stir to thoroughly moisten. Stuff mixture in neck and body cavity loosely, as it will expand during roasting. Skewer openings. Roast as usual.
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LIGHT AND HEALTHY CARROT-RAISIN STUFFIN'
2 – 6-ounce bags of Mrs. Cubbison's Cornbread Stuffin'
1/4 cup vegetable oil, butter or margarine (melted)
1 cup carrots, chopped
1 cup raisins
1 cup crushed pineapple (packed in natural juices)
1/2 cup apple juice
1/2 cup water
In a large mixing bowl, combine all ingredients, stirring to mix well. When ready to roast turkey, pack stuffing lightly into the turkey cavity. You may also cook the stuffing separately by placing it in a greased casserole dish, and baking it covered for 30 minutes at 350 degrees.
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NEW ENGLAND OYSTER DRESSING
1 cup butter or margarine
2 cups celery, diced
1-1/2 cups onion, finely chopped
1/3 cup parsley, finely chopped
1/2 teaspoon black pepper
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 pound fresh shucked oysters or 1 16-ounce can, drained
1/2 cup (approx.) oyster liquor or chicken broth (optional)
In a large sauce pan, over medium heat, place butter, celery and onion. Stir and cook until vegetables are tender, about 8 minutes. Do not brown. Add parsley and pepper; mix. Stir in seasoned stuffing mix. Add and mix in oysters, whole or chopped, as desired. If a moist dish is preferred, add oyster liquor or broth to make desired consistency. Spoon into baking dish or casserole. Bake at 325 degrees for about 40 minutes or until heated through and oysters are cooked. Makes about 8 cups.
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EAST INDIAN STUFFING
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing
1 cup oil
1 cup pineapple juice - from canned pineapple in its own juice
1 cup pineapple chunks
1 cup coconut
1 cup raisins
1 cup almonds
1 tablespoon curry powder
Combine ingredients in large bowl and mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes.
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STUFFIN' CALIENTE MEXICALI
2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin'
1 cup oil
1 cup spicy tomato juice
1/2 cup green salsa
1 cup olives, chopped
1 cup celery, chopped
1 cup corn (whole kernel)
Mix together. Bake in 2 quart casserole for 45 minutes at 350 degrees.
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PESTO-STUFFED TOMATOES
3 large, ripe tomatoes
1 cup fresh basil leaves, chopped
2 cloves garlic, crushed or finely minced
1/2 cup olive oil
1/3 cup pine nuts
1 cup Mrs. Cubbison's Corn Bread Stuffin'
1/4 cup Parmesan cheese, grated
Preheat the oven to 400 degrees. Cut tomatoes in half and scoop out seeds and membranes until hollow. In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist. Stuff the tomatoes with the stuffing, sprinkle with Parmesan cheese, and bake 20 minutes, or until cheese is golden brown and tomatoes are soft.
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CORN BREAD STUFFIN' WITH APPLESAUCE
2 – 6-ounce packages of Mrs. Cubbison's Cornbread Stuffin'
3 cups applesauce
1/2 tablespoon tarragon, chopped (optional - adds tartness to applesauce
1 teaspoon cinnamon
1/2 to 1 cup apple juice or water
Mix applesauce, tarragon (optional) and cinnamon in a large bowl. Add the stuffing mix and mix thoroughly. ONLY add enough liquid to get proper moisture consistency, a half cup should be fine, as the applesauce adds considerable moisture. Prepare stuffing just prior to roasting. Makes 12 servings.
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MIXED CITRUS DRESSING
2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin'
3/4 cup fresh grapefruit segments
1/2 cup fresh orange segments
1/4 cup chopped walnuts
1/4 cup chopped celery
2 tablespoons chopped parsley
1/2 cup butter, melted
3/4 cup fresh orange juice
Coarsely cut grapefruit and orange segments, add to stuffing. Combine walnuts, celery and parsley with stuffing. Blend in melted butter and stir in orange juice. This can also be served as a side dish. Bake in covered, greased casserole in a 325 degree oven for 35 to 40 minutes.
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BROWN RICE 'N' CASHEW STUFFIN' MUFFINS
2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin'
1 cup quick brown rice, cooked
1 cup butter or margarine, melted
1 cup cashews, broken
1/2 cup celery, diced
2 teaspoons green onion, chopped
1-1/4 cups water, broth or bouillon
Combine dressing mix with brown rice and butter. Stir in remaining ingredients, adding liquid gradually. Grease muffin cups and fill with dressing (an ice cream scoop makes it easy). A bit more liquid may be needed in the dressing to make it hold together. Bake at 350 degrees for 20-25 minutes, or until lightly browned. This stuffing may be baked in a greased casserole dish if preferred. Makes 12 muffins.
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YAM AND RAISIN STUFFIN'
Yield: 10 to 12 servings
6 cups Mrs. Cubbison’s Seasoned Corn Bread Stuffing
29-ounce can Bruce’s Canned Yams, drained and diced
1 cup dark raisins
1 cup pecan halves
1 cup melted butter or margarine
1 cup pineapple juice
1. Preheat the oven to 350_F. Lightly grease a 2-1/2 to 3-quart casserole dish and set aside.
2. Combine the stuffing mix, yams, raisins, and pecans in a large bowl, mixing well. Stir in the butter or margarine and the pineapple juice.
3. Transfer the stuffing to the prepared casserole dish, cover, and bake for 30 to 40 minutes, or until thoroughly heated. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
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