Northwest Fruit Stuffing
Prep: 40 minutes
Bake: 45 minutes • Serves: 12
1½ loaves (16 ounces each) Schnucks sliced
challah or egg bread, cut into ¾-inch
pieces (about 12 cups)
½ cup Schnucks unsalted butter or
margarine (1 stick)
5 large celery ribs, cut into ¼-inch pieces
(about 3 cups)
1 large onion (about 12 ounces), chopped
(about 1½ cups)
½ teaspoon salt
½ teaspoon ground black pepper
1 Bartlett or Bosc pear, peeled, cored and
cut into ½-inch pieces (about 1½ cups)
1 Golden Delicious, Granny Smith or
Jonagold apple, peeled, cored and cut into
½-inch pieces (about 1½ cups)
1 cup loosely packed fresh Italian parsley
leaves, chopped
2 tablespoons chopped Full Circle
fresh sage leaves
1 tablespoon Full Circle fresh thyme
leaves, chopped
1 bag (6 ounces) golden raisin and dried
tart cherry blend
3 cups less-sodium chicken broth
Schnucks nonstick cooking spray
1. Preheat oven to 325°F. Spread bread in single
layer on each of two rimmed baking pans. Place
pans on oven racks and bake 20 to 25 minutes or
until bread is lightly toasted, stirring and rotating
pans between upper and lower racks halfway
through baking. Cool bread in pans on wire racks.
(If not completing stuffing now, store cooled
bread in zip-tight plastic bag at room temperature
up to 1 week.)
2. Meanwhile, in nonstick 12-inch skillet, melt
butter over medium heat. Add celery, onion,
salt and pepper and cook 15 minutes or until
vegetables are very tender, stirring occasionally.
Add pear and apple and cook 1 to 2 minutes
longer or until tender. Remove skillet from heat;
stir in parsley, sage and thyme. (Mixture can
be prepared and refrigerated up to 3 days
in advance.)
3. While vegetables cook, in 1-quart saucepan,
heat raisin and cherry blend and broth to boiling
over medium heat; remove saucepan from heat.
4. In extra-large bowl, add bread, vegetable
mixture and broth mixture and gently toss until
bread is moistened and ingredients are well
combined. Spray 13 x 9-inch glass or ceramic
baking dish with nonstick cooking spray; spread
stuffing mixture evenly in dish. Cover with
aluminum foil and bake 30 minutes. Remove
foil and bake 15 minutes longer or until heated
through and lightly browned on top.
Each serving: about 309 calories, 13 g total fat
(6 g saturated), 85 mg cholesterol, 551 mg sodium,
41 g carbohydrate, 3 g fiber, 8 g protein
Southern Cornbread Stuffing
Prep: 35 minutes
Bake: 50 minutes • Serves: 12
1
package (16 ounces) Schnucks Premium
mild pork sausage
3 medium celery ribs, finely chopped
(about 1½ cups)
3 medium onions, finely chopped
(about 3 cups)
3 small garlic cloves, minced or crushed with
press (1 teaspoon)
2 Schnucks large eggs
2½ cups less-sodium chicken broth
1½ cups Schnucks half-and-half
2 tablespoons chopped Full Circle fresh
sage leaves
2 tablespoons Full Circle fresh thyme
leaves, chopped
1 teaspoon ground black pepper
1 batch Golden Cornbread (recipe follows)
Schnucks nonstick cooking spray
Golden Cornbread
Prep: 10 minutes plus cooling
Bake: 25 minutes
Makes: about 10 cups bread for stuffing
1½
1
2
1
¼
4
2
1¾
Schnucks nonstick cooking spray
cups yellow corn meal
cup Schnucks all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon Schnucks baking soda
tablespoons Schnucks unsalted butter
Schnucks large eggs
cups buttermilk
1. Preheat oven to 450°F. Spray 9-inch metal
baking pan with nonstick cooking spray.
2. In large bowl, combine corn meal, flour, baking
powder, salt and baking soda. In microwave-safe
medium bowl, melt butter in microwave oven on
high 45 to 60 seconds. With whisk, beat in eggs
and buttermilk. Add buttermilk mixture to flour
mixture; stir just until flour is moistened (batter
will be lumpy).
1. Preheat oven to 325°F. In nonstick 12-inch
skillet, cook sausage over medium-high heat
8 to 10 minutes or until no longer pink, breaking
up meat with side of spoon. With slotted spoon,
transfer sausage to medium bowl; set skillet aside.
When cool enough to handle, crumble sausage
into small pieces.
3. Pour batter into prepared pan. Bake 25 minutes
or until golden at edges and wooden pick inserted
in center comes out clean. Cool bread completely
in pan on wire rack. Remove bread from pan and
place on cutting board. Cut bread into 1-inch
pieces. (Bread can be prepared in advance. Cool
completely, cut into 1-inch pieces, then store in
zip-tight plastic bag up to 3 days.)
2. Add celery, onions and garlic to sausage
drippings in same skillet; cook over medium-high
heat 8 to 10 minutes or until vegetables are tender
and lightly browned, stirring frequently.
> Cook’s Wisdom
This cornbread recipe produces a dry, crumbly, savory
cornbread that’s perfect for stuffing, but not preferable
to serve on the side.
3. In extra-large bowl, lightly beat eggs; stir in
broth, half-and-half, sage, thyme and pepper.
Add cornbread, sausage and vegetable mixture
and gently toss until cornbread is moistened
and ingredients are well combined. Spray
13 x 9-inch glass or ceramic baking dish with
nonstick cooking spray; spread stuffing mixture
evenly in dish. Bake 50 to 60 minutes, uncovered,
or until internal temperature reaches 165°F and
stuffing is lightly browned on top.
Each serving: about 349 calories, 21 g total fat
(9 g saturated), 113 mg cholesterol, 676 mg sodium,
28 g carbohydrate, 2 g fiber, 11 g protein
Schnucks Cooks > Holiday 2010
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