bought ready made Arnold stuffing

Marvelous

I bought Arnold ready made dry stuffing and I would like some suggestions as to how to add to this to make a real good stuffing for my first turkey thanks

J Appledog

marvelous, Here's my stuffing recipe. You could substitute your Arnold stuffing for the cornbread.
Julie’s Corn Bread Stuffing
enough for a large bird

1.5 cups onion, chopped
1 cup celery, chopped (leaves included)
1 stick butter
.5 lb. ground pork sausage with sage included; or add sage to your favorite sausage. (I use Jimmy Dean brand).
1 cup coarsley chopped mushrooms (I include some shitakes)
8 cups corn bread, crumbled ( Use 3 boxes Jiffy Corn Muffin Mix or your favorite recipe)
2 teaspoons salt
1 teaspoon freshly ground peppercorns
1.5 teaspoons poultry seasoning or
.5 teaspoon thyme
.5 teaspoon rosemary
.5 teaspoon nutmeg
1 cup white wine (or chicken broth)
1 egg, slightly beaten
.5 - 1 cup dried cherries or cranberries & some dried apricots, chopped[p]Sauté onions & celery until just tender and put in large bowl. Cook sausage and mushrooms together. Pour off the grease and add to celery and onion.
Mix together with the bread crumbs and seasonings. Just before stuffing the bird, moisten mixture with the wine, add the egg & dried fruit and mix well. [p]Stuff the bird (or not!) just before cooking, via the indirect method w a drip pan, on your grill. 13 minutes per pound usually works for me, but have a meat thermometer handy. Cook to 161° in the breast.[p][p][p][p][p][p]

Unknown

marvelous,[p]Here is a recipe I use for appetizers. If you leave out the parmesan cheese, cut back on the chicken broth, and use clams or oysters as an option,it will work.[p]Clams, Stuffed, Ricardo
[p]24 Large Clams, Cooked, Chopped (2 cups Apprx), SAVE shells to stuff
1 Large Box Stove Top Stuffing
5 Cups Chicken Broth
1 Cup Parmesan Cheese
1 Stick Butter
1/2 Lb. Bacon, Chopped, Sauteed
1 Can Water Chestnuts, Chopped
2 Tbs. Olive Oil
2 Tbs. Garlic, Chopped
1 Large Onion, Chopped
1 Head Celery, Tops Chopped, SAVE stalks for another project
1 Tbs. Sage
1 Tbs. Thyme
1 Tbs. Red Chili, Crushed
1/2 Each Peppers, Red, Green, Yellow (optional)




1 Saute butter, bacon, olive oil, peppers, celery tops, garlic.
2 Add sauted items to 5 cups of chicken broth with seasoning. Bring to a boil, Turn off heat and let cool 5 minutes. Add Clams and Stove Top Stuffing to liquid.
3 Let cool 15-20 minutes and place in a piping bag with a 1" opening, no tips. Pipe into shells. Sprinkle cheese on top.
4 Ready to eat or freeze..To reheat frozen. MICROWAVE 5 minutes medium high. OVEN- 375°F 20-30 minutes.


Yield: 24-30
Preparation time: 1 hour

Recipe Type
Appetizer

Recipe Source
Author: Richard Howe[p]Source: Richard Howe


[p]

DobieDad

Julie,[p]That really looks good. Do you ever bake this, rather than stuff the bird? [p]If so, do you do it open or in a covered dish. Time and temp?[p]Thanks[p]DD

J Appledog

DobieDad, I do it on another BGE or in the oven in a casserole dish about 350°. As I recall I cover in an oven and not on a BGE. Julie