Ingredients

• 5 pounds potatoes
• 1 stick butter, melted
• 3 large onions, chopped
• 1 cup celery chopped
• 8 white or whole wheat bread slices or 1 small package Pepperidge Farm Stuffing
• Salt
• Pepper
• 3 eggs
• 2 teaspoons poultry seasoning

Instructions

1. Boil potatoes with skin on.
2. While potatoes are cooking, stir fry butter, onions, and celery.
3. When potatoes are done, drain, peel and mash. (I use a ricer to get smooth potatoes).
4. Stir cooked onions and celery into warm potatoes.
5. Add dried bread crumbs or cubes or (Pepperidge Farms stuffing mix), salt, pepper, beaten eggs, and poultry seasoning.
6. Bake in 350-degree oven for 30-45 minutes until crusty on top.
7. Freezes well.

Bread Crumb Instructions

1. Place 8 slices bread directly on rack in a 200 degree oven for 1 hour. Cube or process in a food processor.

Notes

Warning: This will become your go to stuffing!

By Uhlma Lovett via KathyMillerTime

Ingredients

• 3/4 cup dried figs, roughly chopped (I use Kalamata , Brown Turkey, or similar)
• 3 Tablespoons good bourbon (not sour mash)
• 1 loaf day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups)
• 2 cups dried seasoned, packaged cornbread stuffing crumbs.
• 3/4 cup chopped pecans
• 8 tablespoons lightly salted butter
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 2 cups roughly chopped Mild Yellow Onion
• 3 cups turkey or chicken stock/broth
• 1 teaspoon poultry seasoning or ground sage
• 1/2 teaspoon fresh ground black pepper

Instructions

1. Preheat oven to 375 degrees. Place figs in small bowl with bourbon. Microwave for 30 seconds, cover and set aside. Spread bread cubes over 2 large baking sheets. Place cornbread crumbs in large bowl. In large skillet over medium‐low heat, toast nuts for 3 minutes until fragrant, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
2. Meanwhile, in same pan over medium heat, add last 2 tablespoons butter and the onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Add toasted bread and onion to the bowl. Toss with broth, seasoning, and pepper. Stir pecans, and figs. Place into a 9" x 13" baking dish and bake for 20 to 30 minutes, covered with foil during first 15 minutes until golden on top and desired crispness.

By Susan Scarborough
Adapted from from the original Mediterranean Fig Dressing by Susan Scarborough

Ingredients

• 4 cups water (check the amount of water recommended on wild rice package)
• 1 cup wild (or brown) rice, prepared and cooled
• 1/2 pound cubed bread (white, wheat, or a combination)
• 1/2 cup (1 stick) butter, plus 2 tablespoons melted butter or reserved fat from turkey
• 2 cups diced onion
• 2 cups diced celery
• 1/4 cup diced mushrooms (optional)
• 1/4 cup water chestnuts (optional)
• 1/4 cup diced red bell pepper (optional)
• 2 cups diced Granny Smith apple
• 1/4 cups chopped pecans
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled sage
• 2 teaspoons ground cumin
• 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dried cranberries
• 1-2 cups vegetable broth or turkey or chicken broth

Instructions

1. Prepare rice ahead of time and spread it out to cool on a baking sheet.
2. Preheat the oven to 350 degrees.
3. Spread the bread cubes on a baking sheet or shallow baking pan, and bake about 20 minutes, until dry.
4. Melt 1/2 cup of the butter in a large nonstick skillet over medium-high heat.
5. Add all onion, celery, mushrooms, water chestnuts, and bell pepper, and cook, stirring, until softened for 8 to 10 minutes.
6. Add the apple and pecans, and cook, stirring, until the apples are crisp-tender, about 5 minutes.
7. Stir in the parsley, sage, cumin, thyme, salt, and pepper, and stir for about 2 more minutes.
8. Transfer to a large bowl, and toss with the rice, bread cubes, and dried cranberries.
9. Pour 1 cup broth and the remaining 2 tablespoon melted butter or turkey fat over the mixture, and mix well. Add more broth, herbs, or salt and pepper, to taste.
10. Increase oven temperature to 450 degrees, and butter a 9x13-inch baking dish. Spread stuffing in the baking dish, and cover tightly with foil.
11. Bake in middle of oven for about 20 minutes. Remove foil, and bake another 10-15 minutes, until the top is browned.

Notes

Kix Tip: Stuffing can be mixed together without broth and melted butter one day ahead. Cover and chill. Bring to room temperature before adding broth and melted butter, and proceed with baking. Kathy's Note: The crunch of the apples, pecans, and water chestnuts add texture. Also the cumin gives it a little kick/twist.

By Barbara Brooks
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking