Appetizer Stuffing Recipe - Cooking Index
Appetizer Stuffing Recipe - Cooking Index
| 1 | Onion - finely diced (large) | |
| 3 | Celery stalks - finely diced | |
| 1 | Garlic clove - minced | |
| Salt and pepper - to taste | ||
| 3 tablespoons | 45ml | Margarine |
| 8 oz | 227g | Seasoned croutons - (crushed), Pepperidge farm |
| 1 | Egg - slightly beaten | |
| 1/2 lb | 227g / 8oz | Sausage - browned and drained or |
| 1/2 lb | 227g / 8oz | Shrimp or other seafood - preboiled or |
| 1 packet | Whole baby clams | |
| 1 packet | Tiny shrimp | |
| Optional shredded cheddar cheese |
Saute onion and celery and garlic. *This can be dry sauteed in Pam. Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood. Use this stuffing for squid or mushroom caps. If stuffing squid, bake, broil or saute the squid until it is just done.
Do not over cook or it will become tough. If stuffing mushrooms, remove the stems, fill cavity with stuffing, put the stem back in the stuffing as garnish, or mince and add to the stuffing. Bake or broil until they are tender.
Source:
Deanna
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