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Stuffings 

Pistachio-Rice Stuffing for Chicken -- Mix rice cooked in chicken stock with chopped pistachios, onion and garlic and sliced mushrooms. Using a mixture of white rice and wild rice makes it really good.

Applesauce --Combine sautéed onions and green pepper with applesauce, beaten egg, sunflower seeds, water and crumbled corn bread.

Apricots --Combine reconstituted dried apricots with onions and celery sautéed in butter, cooked brown rice, walnuts, sesame seeds, cinnamon and black pepper.

Apricots --Boil dried apricots for a few minutes in a little water. Slice and add to bread crumbs, melted butter, chopped green pepper or celery, salt and pepper. Add a bit of the apricot water if need be. Prunes can substitute for the apricots.

Bacon—Cream --Sauté chopped bacon with minced onion. Add cooked rice, chopped celery, salt, pepper, nutmeg and rich milk or cream.

Bread --Combine soft bread crumbs, oil, chopped raw onion, salt, pepper. poultry seasoning.

Bread --Sauté bacon, then onions, then cubed bread in butter. Combine with fresh parsley, thyme and rosemary. Add beaten egg and milk and season with salt and pepper. Mix gently.

Bread—Butter --Combine shredded fresh bread (any kind) with chopped onions and celery. Pack half lightly into the bird, drizzle in melted butter. Repeat the process with the rest of the stuffing.

Bread—Greens --Sauté chopped onion in butter, then process with egg, celery with leaves, parsley, water cress, crustless bread, basil. Before stuffing, mix in a little more bread to loosen it up.

Bread—potato --Combine hot mashed potatoes with beaten egg, sautéed bread cubes, parsley, chopped onion, pepper and poultry seasoning.

Bulgur --Sauté onions, celery and garlic in butter. Add bulgur and enough water to cook it. Boil, then simmer until bulgur is cooked. Then add chopped apples, almonds, nutmeg, allspice and pepper.

Cheese --Combine chopped sautéed chicken livers with beaten eggs, grated Pecorino Romano cheese, salt and pepper.

Cheesy Cornbread -- Combine browned ground sausage, cornbread stuffing mix, sliced scallions., cubed white bread, chopped celery, shredded cheddar cheese, beaten eggs and chicken broth. Pour into a baking dish, top with more cheese and chopped parsley. Bake open for 35 minutes.

Cherries—Lentils --Soak lentils in ale and then boil until tender with some broth added to the ale. Combine drained lentils with pitted, halved sweet cherries, ricotta, uncooked oats, basil and salt.

Chestnut --Combine sautéed onions, celery, mushrooms and parsley with bread cubes, cooked chestnuts, stock and beaten egg. Season with sage, pepper, soy sauce and celery seed.

Chestnuts --Combine boiled, peeled and mashed chestnuts, ground cooked veal, sautéed mushrooms, crumbled cornbread, butter and a little milk if necessary.

Chestnuts --Combine cooked, mashed chestnuts with cracker crumbs, butter, salt, pepper and cream.

Chicken Livers—veal --Sauté chopped onions in butter. Add ground veal and lots of chopped chicken livers, parsley, salt and pepper. Simmer for a few minutes, remove from heat and then add beaten egg yolks.

Chile and cheese --Combine crumbled cornbread with sautéed onion and garlic, chopped canned green chilies, diced cheddar or Monterey Jack cheese, cooked corn off the cob (or canned niblets), beaten egg, sour cream, salt and pepper.

Corn --Substitute frozen or canned whole kernel corn for an equal amount of bread in bread stuffing

Cornbread --Combine crumbled cornbread, chopped celery, chopped onion, crumbled white toast, salt, pepper and chicken stock.

Crab meat --Sauté chopped onion, bacon and celery in butter with fresh bread crumbs. Add flaked canned crab meat and beaten eggs. Season with salt, pepper and a little sherry.

Cream Cheese --Sauté chopped giblets in butter with shallots or scallions. Add and mix well: dry bread crumbs, butter, cream cheese, parsley, thyme, salt and pepper.

Dates—Mustard --Combine softened pieces of dates with spicy mustard.

Egg --Add chopped hard—boiled egg to bread stuffing.

Figs and Rice --Sauté onions in butter. Add chopped chicken giblets, sliced black figs and cook until giblets are browning. Add raw rice and mix well before adding enough water to accommodate the rice as it swells. (Roughly two parts water to one of rice). Simmer until rice is cooked and liquid is absorbed.

Figs—Apples --Combine dried apples, figs, uncooked oats, rosemary, thyme, basil, salt and some stock or wine. After the bird is roasted, remove stuffing and mix in some lemon juice and chopped, uncooked apple.

Grapes --Seedless green grapes, stems removed.

Lemon --Combine coarsely cut carrots and celery, quartered lemons and minced garlic or shallots. Sauce the bird with a giblet gravy with dry vermouth, lemon juice thyme, bay leaf, and cream added.

Liver --Sauté chopped calf or beef liver in butter with grated onion. Add soft bread or crumbs, chopped nuts, beaten eggs, cream or stock, lemon juice, salt, paprika, parsley and a little sherry.

Liver—Almonds --Sauté chicken liver and slivered almonds in butter until lightly browned. Remove from pan and chop liver. Add uncooked rice to pan and, while stirring a mixture of white wine and water to accommodate the rice as it swells. Season with salt, cinnamon, and a little sugar. When the rice is about cooked, add the liver and almonds and a handful of dried currents.

Mush rooms --Combine sautéed mushrooms, onions, garlic and celery with fresh bread crumbs, beaten egg, salt, pepper and tarragon.

Mushrooms --Sauté liver and giblets in salt pork drippings. Add chopped mushrooms, parsley and a little white wine. Simmer down a bit before stuffing.

Nuts --Combine sautéed onion with bread that has been soaked in water or milk and squeezed dry. Add walnuts, pecans or chestnuts, beaten egg, salt, pepper, nutmeg, parsley.

Olives

Combine sautéed -- teed chopped onion and garlic with chopped black olives, fresh bread crumbs, beaten egg, chicken stock, salt and pepper.

Onions --Combine butter, bread crumbs, minced onions and sage.

Orange --Combine toasted bread soaked in hot water and drained, grated orange peel, orange pulp, diced celery, melted butter, beaten egg, salt and pepper.

Orange—brandy --Sauté bread cubes in butter until browned and remove from pan. Sauté chopped celery, onions and chicken liver until vegetables are soft and then add brandy and reduce. Combine with the bread, fresh orange pulp squeezed of some of its juice, grated orange rind, salt, pepper, rosemary, marjoram, sage and chervil. Before roasting, brush the bird with the orange juice and melted butter

Oyster --Combine bread crumbs, chopped celery leaves, diced bacon, chopped oysters, sautéed mushrooms, walnut ketchup, salt, paprika and Worcestershire sauce.

Oyster --Combine sautéed chopped onion, celery and green pepper with bread crumbs, chopped oysters beaten eggs and melted butter. Season with salt, pepper, chopped watercress, thyme, nutmeg and lemon juice.

Oyster --Combine parsley and chives which have been sautéed lightly in bacon fat with dried bread cubes , marjoram and drained oysters. If need be, add some of the oyster liquor.

Pine nuts --Combine long grain rice that has been cooked in butter and chicken broth with sautéed onion, pine nuts and chopped parsley.

Pineapple --Add crushed pineapple to bread stuffing.

Potato --Mashed potato, minced onion, minced celery, salt and pepper.

Potatoes --Combine mashed potatoes with eggs, butter, caraway seeds and sage.

Potatoes --Lightly flour thinly sliced potatoes which have been parboiled for a few minutes. Add chopped celery, salt, pepper, pieces of butter and a little stock or milk.

Prune—orange --Reconstitute sliced pitted prunes in orange juice and mix with toasted diced bread, diced apple, minced celery, minced onion, beaten egg, salt, pepper, cayenne and a little ground ginger.

Prunes -- Combine onions and celery which have been sautéed in butter with bread cubes, beaten egg, water, pitted dried prunes and poppy seeds.

Raw potatoes --Grate or process raw potatoes, celery and onion. Sauté another onion in butter; add parsley or celery leaves and more butter. Add the grated vegetables, salt and paprika and mix well.

Rice --Sauté chopped giblets in butter with oregano and a bay leaf. Slightly undercook long grain rice and add to giblets with sliced mushrooms, chopped sweet peppers and parmesan cheese.

Rice—grape --Sauté onions in butter; add minced celery, seedless grapes,sherry and cooked wild rice.

Ricotta --Combine ricotta with sautéed onions and garlic, chopped cooked spinach, fresh bread crumbs, salt, pepper and nutmeg.

Rum—Bananas --Flavor some butter by sautéing and then removing a clove of garlic. Brown fresh bread crumbs in the pan and then, off heat, stir in fresh lime juice, a little dark rum, grated lime rind, brown sugar, nutmeg, red pepper, salt and black pepper. Stuff this into the neck cavity of the bird. Stuff the breast cavity with chopped bananas that have been mixed with lime juice, rum, salt and pepper. Before serving, pour flaming rum over the roasted bird.

Sausage --Brown chopped onion in butter. Add cracker crumbs, sausage meat, milk, sherry, salt, pepper and cook briefly.

Sausage --Sauté chopped onion, celery and garlic in butter. Add sausage meet and brown slightly. Combine all with fresh whole wheat bread crumbs, chicken stock, beaten egg, salt, pepper, thyme and marjoram.

Sausage and mushrooms --Sauté sliced mushrooms and celery in oil with rosemary and sage. Add skinned Italian sweet sausage, giblets and a little dry vermouth. Simmer to reduce, add a handful of croutons, salt and pepper.

Sweet sausage --Combine and process skinned Italian sweet sausage, pitted prunes, slivered almonds and giblets. Soak day old bread in milk, squeeze dry and add to other ingredients.

Tangerine --Add butter— sautéed diced celery with leaves to peeled, halved tangerine sections, bread cubes, chopped parsley, salt, pepper and a little stock.

Water chestnuts --Combine chopped water chestnuts, parsley, celery, apples, mushrooms, walnuts and garlic with French or sour dough bread crumbs, brown sugar, salt, pepper and Beau Monde seasoning. Pour melted butter over the lot and mix well.

Water chestnuts --Add lots of sliced water chestnuts to bread stuffing

Whole grain --Add onions, celery and garlic sautéed in butter to whole grain bread cubes , beaten eggs, stock, and wheat germ. Season with sage. Chopped oysters and parsley may be added.

Wild rice --Boil wild rice with chopped onions and bay leaf. Drain when the rice is tender. Sauté chopped livers and onions in butter; stir in chopped mushrooms, parsley and chopped macadamia nuts and cook briefly. Add rice and mix well.