Mrs Oshaughnesseys Irish Cajun Stuffing Recipes

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

IRISH POTATO STUFFING

Steps:

• 1. Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute' the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.

MRS. CUBBISON'S BREAD STUFFING

Steps:

• Melt butter in a large pot.
• Add celery, onion, and mushrooms.
• Simmer about 5 minutes to slightly soften vegetables.
• Toss in dressing mix to spread butter evenly.
• Stir in liquid and toss.
• Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
• Uncover the last 15 minutes for a crisper top.
• NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.

MRS. O'SHAUGHNESSEY'S IRISH CAJUN STUFFING

Steps:

• Finely shred day-old bread, using a food processor if available.
• The bread should not be dry or too stale.
• Mix all the ingredients well.
• Packing firmly, press down into a deep baking dish and bake, covered, in a preheated 450°F oven for 45 minutes.
• Remove from the oven, stir well, and again pack down firmly.
• Cover again and bake for another 45 minutes.
• Again mix well and cook for another 20 minutes, uncovered.
• Will last for 4 days refrigerated, or several weeks frozen.