SOURCE: Mrs. Cubbison's Stuffing Mix

November 10, 2011 05:00 ET

Dress Up the Holiday Dressing

MISSION, KS--(Marketwire - Nov 10, 2011) - (Family Features) Inside the bird or outside? Stuffing or dressing? No matter how it's served or what it's called, it's one of the favorite dishes on the holiday table.

This year, try your hand at creating a new signature recipe to star alongside the turkey. With these easy ideas from Mrs. Cubbison's, you can dress up your holiday dressing in any number of mouthwatering ways.

Start with this basic recipe, then have fun dressing it up. Just be sure to make plenty of it -- because you know your guests will want more.

For more tips and recipes, visit

Basic Dressing or Stuffing Casserole
Makes 12 (1/2 cup) servings

1 box (two 6-ounce bags) Mrs. Cubbison's Seasoned Dressing
1 cup (2 sticks) melted butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups broth, fruit juice or water

Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350°F. Remove cover and bake 5 to 10 minutes longer for a crisper top.

Savory Dressing: In large skillet, sauté onion, celery and garlic with 1/2 cup butter until tender. Add 1 pound cooked Italian sausage, crumbled. Combine vegetables and meat with 1 box Seasoned Dressing, 8 ounces fresh, sliced fennel (trimmed), one diced apple and 1/4 cup parsley. Slowly stir in 1 cup chicken broth, 1/2 cup dry white wine and 1 beaten egg. Transfer to casserole dish, cover and bake 30 to 40 minutes. If crisp top is desired, bake additional 10 minutes uncovered.

Fruit and Nut Dressing: In large skillet, sauté onion, celery with 1/2 cup butter and 1 cup chicken broth. Combine vegetables with 3/4 cup apple juice, 2 cups peeled and chopped Granny Smith apples, 1 cup walnuts and 1 box Seasoned Dressing. Transfer to casserole dish, cover and bake 30 to 40 minutes. If crisp top is desired, bake additional 10 minutes uncovered. You can also try adding dates, dried cranberries and other nuts like pistachios and sunflower seeds.

Stuffin' Muffins: Take 1 box Seasoned Cornbread Stuffin' and add 1 cup flour, 1 1/2 tablespoons baking powder, poultry seasoning and salt. Blend with 3 eggs, 1 1/2 cups chicken broth and 1/3 cup vegetable oil. Spoon batter into greased muffin tin and bake uncovered 20 minutes or until golden brown. For variety, try adding savory or sweet ingredients to the uncooked muffin mixture such as cooked crumbled bacon, dried apricots and cashews. Makes 12 muffins.

Stuffin' Balls: Cook 1 package frozen chopped spinach (drained). Combine cooled spinach with 1 cup packaged Seasoned Dressing, 1 medium chopped onion, 3 beaten eggs, 1/3 cup Parmesan cheese and 1/4 cup melted butter and mix well. Roll into walnut-sized balls and place on ungreased baking sheet. Bake 15 minutes uncovered until light brown.

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