ITALIAN RICE STUFFING

ITALIAN RICE STUFFING

Makes about 12 cups.

• 1 c. chopped onions

• 11/4 c. chopped celery

• 2 garlic cloves, minced

• 2 tbsp. olive oil or butter

• 1/2 lb. ground meat, Italian sausage or a combination of ground meat and Italian sausage (hot or mild)

• 2 packages bread cubes

• 11/2 c. chicken broth

• 1 tbsp. poultry seasoning or 1 package of the herb mix that comes with purchased bread cubes

• 1/2 c. toasted pine nuts

• 1/4 c. chopped parsley

• 3/4 c. rice cooked in 11/2 c. chicken broth

• Salt and pepper to taste

• 1 egg

Directions

Sauté onions, celery and garlic in oil or butter. Brown meat and drain. Soak bread cubes in chicken broth, then squeeze firmly to eliminate excess liquid.

Put sautéed vegetables, meat, bread, poultry seasoning or herb mix, pine nuts, parsley and cooked rice in large bowl. Season with salt and pepper. Toss with egg.

Stuff the turkey loosely. Put the remaining stuffing in a covered bowl and place in the oven the last hour of turkey baking time, adding turkey drippings to dressing as it heats.

Nutrition information per 1/2-cup serving:

Calories225Fat7 gSodium780 mg

Carbohydrates32 gSaturated fat2 gCalcium45 mg

Protein7 gCholesterol15 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 11/2 fat.

CAJUN CORN-BREAD STUFFING

Makes about 8 cups.

From "Chef Paul Prudhomme's Louisiana Kitchen."

• 2 tsp. salt

• 11/2 tsp. white pepper

• 1 tsp. cayenne

• 1 tsp. black pepper

• 1 tsp. dried oregano

• 1/2 tsp. onion powder

• 1/2 tsp. dried thyme

• 1/2 c. unsalted butter (1 stick)

• 1/4 c. margarine

• 3/4 c. finely chopped onions

• 3/4 c. finely chopped green bell peppers

• 1/2 c. finely chopped celery

• 1 tbsp. minced garlic

• 2 bay leaves

• 2 tsp. poultry seasoning

•3/4 lb. chicken giblets, boiled until tender, then ground (preferably) or finely chopped

• 1 c. chicken stock

• 1 tbsp. Tabasco sauce

• 5 c. finely crumbled corn bread

• 1 (13-oz.) can evaporated milk

• 3 eggs

Directions

Preheat oven to 350 degrees.

Thoroughly combine salt, peppers, oregano, onion powder and thyme in small bowl and set aside.

Melt butter and margarine in large skillet. Add onions, bell peppers, celery, garlic and bay leaves and sauté over high heat about 2 minutes, stirring occasionally. Add poultry seasoning and continue cooking until vegetables are barely wilted, about 5 minutes.

Stir in cooked giblets, stock and Tabasco and cook 5 minutes, stirring frequently. Remove bay leaves. Turn off heat. Add corn bread, evaporated milk and eggs, stirring well. Spoon dressing into greased 9-by-13-inch baking pan. Bake until browned on top, 35 to 40 minutes.

Nutrition information per 1/2-cup serving:

Calories240Fat15 gSodium607 mg

Carbohydrates18 gSaturated fat6 gCalcium97 mg

Protein9 gCholesterol135 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 1 medium-fat meat, 2 fat.

SWEET, FRUITY STUFFING

Makes about 12 cups.

• 1 loaf day-old French bread, cut in3/4 -in. cubes (about 10 to 12 c.)

• 6 tbsp. butter, divided

• 2 c. chopped onion

• 2 c. chopped celery

• 1 c. toasted pine nuts or pecans

• 1 green apple, peeled and chopped

• 3/4 c. raisins or cranberries (soaked in triple sec or orange juice, optional)

• 1/4 c. chopped fresh parsley

• 1 tsp. poultry seasoning or sage

• Salt and pepper to taste

• 2 c. stock or broth, as needed

Directions

Toast the cubed bread in the oven on a cookie sheet. Drizzle and toss with 3 tablespoons butter that have been melted. Return to the oven for a few minutes.

In large Dutch oven, sauté chopped onions and celery on medium heat in remaining 3 tablespoons butter, about 5 minutes. Add the bread, toasted nuts, chopped apple, raisins or cranberries and parsley, poultry seasoning, salt and pepper. Stir. Add 1 cup stock and stir.

Either stuff the turkey or continue cooking on the stove.

If continuing on the stove, cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 10 minutes or so and add water or stock as needed to keep the stuffing moist and to keep it from sticking to the bottom of the pan.

Nutrition information per 1/2- cup serving:

Calories265Fat14 gSodium260 mg

Carbohydrates30 gSaturated fat4 gCalcium39 mg

Protein7 gCholesterol15 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 fruit, 11/2 bread/starch, 3 fat.

GIBLET STUFFING

Makes about 11 cups.

From "Betty Crocker's Cookbook 40th Anniversary Edition."

• Giblets (heart, gizzard, neck and liver)

• 3/4 c. butter (11/2 sticks)

• 11/2 c. chopped celery (with leaves)

• 3/4 c. finely chopped onion

• 8 c. soft bread cubes

• 1 tsp. salt

• 1/2 tsp. ground sage

• 11/2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves

• 1/4 tsp. pepper

Directions

Simmer heart, gizzard and neck in seasoned water 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain and chop.

Heat butter in Dutch oven over medium heat. Cook celery and onion about 2 minutes. Remove from heat. Stir in bread cubes, salt, sage, thyme, pepper and chopped giblets. Stuff turkey or bake at 350 degrees for 35 to 40 minutes.

Nutrition information per 1/2- cup serving:

Calories120Fat7 gSodium251 mg

Carbohydrates9 gSaturated fat4 gCalcium32 mg

Protein5 gCholesterol58 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 bread/starch, 1/2 medium-fat meat, 1 fat.