Stuffing, Sides and Spuds - KCBD NewsChannel 11 Lubbock

Stuffing, Sides and Spuds

Un-Stuffing Un-Stuffing
Grandma's Green Bean Casserole Grandma's Green Bean Casserole
Simple Acorn Squash Simple Acorn Squash
Sweet Potato Crisp Sweet Potato Crisp
Potato Rosemary Rolls Potato Rosemary Rolls
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STUFFING

Apple Cranberry Pecan Stuffing
1-1/2 cups apple juice
2 Tbsp. butter or margarine
1 small apple, chopped
1/2 cup  cranberries
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup Planters Pecan Pieces, toasted

Bring juice and butter to boil in medium saucepan on high heat. Stir in apples, cranberries and stuffing mix; cover. Remove from heat. Let stand 5 min. Stir in nuts.

Corn Bread Sausage Stuffing
1 pound mild or hot bulk pork sausage
1/2 cup butter or margarine
2 cups chopped onion
1 1/2 cups chopped celery
2 cups soft bread crumbs
2 eggs, beaten
salt and pepper to taste
2 tablespoons dried sage
5 cups crumbled yellow cornbread

In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

Herbed Pecan Stuffing
8 cups day-old multi-grain bread cubes
3/4 cup golden raisins
1/2 cup apple juice
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1/4 cup olive or vegetable oil
1 cup minced fresh parsley
1 1/2 teaspoons salt
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 egg
1 1/2 cups chicken broth
1 1/2 cups toasted, coarsely chopped pecans

Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225 degrees F for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned.

Un-Stuffing
1/2 pound bulk Italian sausage
1/4 cup butter or margarine
1/2 pound fresh mushrooms, sliced
3/4 cup chopped celery
1 medium onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups unseasoned stuffing croutons or dry bread cubes
2 1/2 cups chicken broth

In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. transfer to a large bowl; add croutons and enough broth to moisten. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes more.

SIDES

Grandma's Green Bean Casserole
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Miracle Green Bean Casserole
1 (10.75 ounce) can low-fat condensed cream of broccoli soup, undiluted
1/2 cup fat-free sour cream
2 tablespoons creamy salad dressing, e.g. Miracle Whip TM
salt and ground black pepper to taste
2 (14.5 ounce) cans French-cut green beans, drained
2 (14.5 ounce) cans cut green beans, drained
2 cups Cheddar-flavored French-fried onions

Preheat oven to 350 degrees F (175 degrees C).
Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil.
Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.

Never Enough Green Bean Casserole
1 (10 ounce) can condensed cream of mushroom soup
3 ounces processed cheese food, cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can French-fried onions

Preheat the oven to 325 degrees F (165 degrees C).
Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.

Simple Acorn Squash
1 acorn squash (1-1/2 lb.), cut lengthwise in half, seeded
2 slices Oscar Mayer Bacon
2 Tbsp. maple-flavored or pancake syrup
1 Tbsp. Kraft Balsamic Vinaigrette Dressing

Place squash, cut-sides up, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until squash is tender. Meanwhile, cook bacon 8 to 10 min. or until crisp, turning occasionally; drain. Cut squash into wedges; brush with combined syrup and dressing. Crumble bacon; sprinkle over squash.

SPUDS

Carrot-Sweet Potato Mash
1 (16 ounce) package baby carrots
1 sweet potato, peeled and cubed
1/4 cup butter
1/2 cup applesauce, or as needed
1/4 cup brown sugar
1/2 cup raisins

Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

Praline Sweet Potatoes
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.

Roasted Garlic Mashed Potatoes
1 whole bulb garlic
2 2/3 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
5 large potatoes, cut into 1-inch pieces
2 tablespoons chopped chives or green onion tops

Cut off top of garlic bulb. Drizzle with about 2 tablespoons broth. Wrap in aluminum foil and bake at 350 degrees F for 1 hour or until softened. Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 minutes or until tender. Drain, reserving broth.
Mash potatoes with 1 1/4 cups broth, 2 or 3 cloves roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency.

Sweet Potato Casserole
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
 
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Sweet Potato Crisp
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 lb.  sweet potatoes (about 7 medium), peeled, cooked and coarsley mashed
1/4 cup firmly packed brown sugar
1/4 tsp.  ground cinnamon
1 cup chopped apples
1/2 cup dried cranberries
3 Tbsp. flour 2 Tbsp.  brown sugar
3 Tbsp. butter
3 cups honey-flavored multi-grain cereal flakes with oat clusters

Preheat oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 2-qt. shallow baking dish; top with apples and cranberries. Mix flour and 2 Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture. Bake 35 to 40 min. or until heated through.

Sweet Potato Souffle
3 cups mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Twisted Mashed Potatoes
6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing

Add potatoes to a large pot of water and bring to a boil. Cook until the potatoes are soft, about 20 minutes. Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels. Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent.
When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.

Whipped Sweet Potato Bake
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup  (1/2 stick) butter or margarine, melted
1 tsp. ground cinnamon
1 tsp.  ground ginger
1/4 tsp. ground nutmeg
3 cups Jet-Puffed Miniature Marshmallows

Heat oven to 350°F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended. Spoon into lightly greased 1-1/2-qt. casserole dish; top with marshmallows. Bake 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned.

Yummy Yellow Taters
8 medium baking potatoes, peeled and diced
1/2 cup chopped onion
3 cloves garlic, sliced
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
---
cup sour cream
1/4 cup butter or margarine
1/2 cup milk
12 drops yellow food coloring
salt and pepper to taste

Place the potatoes into a large pot, and fill with enough water to cover by 1 inch. Add the onion, garlic, basil, 1 teaspoon of salt and 1/2 teaspoon of pepper, and bring to a boil. Cook until potatoes are tender, about 15 minutes.
Drain the contents of the pot in a colander, then transfer to a large bowl. Add the sour cream, butter, milk and food coloring, and beat with an electric mixer until light. Adjust milk if needed. Do not beat too long, or the potatoes will become stiff and pasty. Taste and adjust salt and pepper before serving.

ROLLS

Fresh Herb Dinner Rolls
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 cup milk, room temperature
2 eggs
2 teaspoons salt
2 tablespoons butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
6 cups bread flour
1 egg white
2 tablespoons water

In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
Bake in preheated oven for about 30 minutes, or until golden brown.

Potato Rosemary Rolls
1 1/8 cups warm water
2 tablespoons olive oil
2 tablespoons nonfat dry milk powder
1/2 cup dry potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons bread machine yeast
1 tablespoon cornmeal
1 egg, beaten
2 teaspoons kosher salt

Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start. Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.

Pumpkin and Spice Rolls
3 cups Kellogg's Rice Krispies Cereal
3 cups bread flour
1 cup whole wheat flour
1/3 cup sugar
1 (.25 ounce) package dry yeast
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup mashed pumpkin
2 tablespoons vegetable oil
2 egg whites
3/4 cup very warm water (120-130 degrees F)

In large electric mixer bowl, combine Rice Krispies cereal, 1 cup of the bread flour, whole wheat flour, sugar, yeast, salt and spice. Add pumpkin, oil, egg whites and water. Beat on medium speed until smooth. Switch beaters to dough hooks and gradually add remaining bread flour or stir in by hand. Knead 5 minutes on low speed or by hand 10 minutes, until dough is smooth and satiny. Place dough in large bowl coated with cooking spray. Coat surface of dough with cooking spray. Cover with waxed paper and let rise in warm place until doubled in size, about 1 1/2 hours. Punch down dough and divide into 18 pieces. Shape each piece into 12-inch rope. Loosely tie rope into knot. Place on baking sheets coated with cooking spray. Let rise until doubled in size, about 1 hour. Bake at 375 degrees F about 12 minutes or until golden brown. Cool on wire racks. Serve warm.

Unbelievable Rolls
3/4 cup milk
3/4 cup water
1/2 cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
1/2 cup margarine, melted

In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Winter Squash Rolls
1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Source: allrecipes.com & kraftfoods.com

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