Variations for Packaged Stuffing
Prepare 1 (8-ounce) package stuffing mix, then vary with any of the following ways.
Chicken Liver and Mushroom
Dredge 1/2-pound chicken livers in flour and sauté in 1/4 cup butter or bacon drippings over moderately high heat about 5 minutes, until browned. Remove with slotted spoon and mince. Sauté 1/4 pound sliced mushrooms in drippings 2 to 3 minutes until golden. Mix livers and mushrooms and 1 tablespoon minced parsley into stuffing.
Add to prepared stuffing cooked minced giblets and use the stock in place of the liquid called for. How to cook turkey giblets- remove from the inside of turkey, along with the neck, cook in 1 quart of water with 1 small chopped yellow onion, 1 stalk of celery, 1 carrot, 2 bay leaves, 4 peppercorns, salt. Cover and simmer about 2 hours, strain stock. After 15 minutes of cooking remove the liver and heart and reserve, add to stuffing along with the giblets.
Sausage and Mushroom
sauté 1/2-pound sausage until cooked through, remove from pan, pour all but 1/3 cup drippings from pan, then stir fry 1/2 cup yellow onion and 1/2 pound sliced mushrooms for 5 minutes, until golden. Toss with sausage and 1 tablespoon of Worcestershire sauce into stuffing mix. Also, add in 1/2 teaspoon each of sage, thyme, chervil, and savory, and 2 tablespoons minced parsley.