Monday, January 10, 2011

Dressing or Stuffing / Confetti Corn

I like to make a large dishpan full of stuffing at Thanksgiving, so I can freeze the extra and completely skip the process for Christmas -- it's already done! I don't really use a recipe for this, but make it as my mother always did. Cube bread (whole wheat and white mixture) and let it dry out on a large tray for a day or so. Sometimes I dry it in a dishpan, stirring occasionally over a 2-3 day period. Melt butter, add chicken broth, beaten eggs, lots of cooked celery and onions (sometimes a small amount of grated carrots for color), salt, onion salt, pepper, poultry seasoning, and other dried herbs (parsley, Greek oregano, thyme, rosemary or tarragon, etc.). Stir well. Add enough bread crumbs for a slightly moist mixture. I bake it in greased dishes, (rather than in the bird) at 350ยบ F. until golden brown on top. Don't overbake. The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. Note: Anytime before Thanksgiving is the time to make this recipe and freeze for both Thanksgiving and Christmas or any other time you want to enjoy stuffing throughout the year.

If you want to save last minute meal preparation, cut a couple pats of butter into a microwavable casserole dish. Add finely chopped fresh or frozen green pepper, a jar of chopped pimientos (drained), dill weed and a bag of frozen corn. Cover and put the dish in the freezer. To make things even easier for us, some supermarkets sell bags of frozen chopped onion, red, green and yellow bell peppers. On the day you are ready to serve the corn, take the dish from the freezer, thaw and microwave as you normally microwave corn. Add salt to taste just before serving. To cook on top of the stove, add a small amount of water first. This is a quick, tasty and colorful dish -- yellow with red and green!