The ballot box has been stuffed. Now it’s the turkey’s turn.

 

The ballot box has been stuffed. Now it’s the turkey’s turn.

These recipes are from “Mrs. Cubbison’s Best Stuffing Cookbook” (Square One, $14.95), a collection from stuffing-mix pioneer Sophie Cubbison.

Triple Citrus Stuffing is a medley of segments of orange, grapefruit and tangerine, accompanied by convenient cornbread stuffing mix, walnuts, celery, chopped fresh parsley and orange juice.

The hearty Fig and Orange Stuffing Loaf is made in a loaf pan (or mini loaf pan) and sliced. It may surprise your guests to discover a slice of dressing instead of a fluffy mound of carbs on their plates.

Triple Citrus Stuffing

3 cups cornbread stuffing mix
3/4 cup coarsely chopped grapefruit segments
1/2 cup coarsely chopped orange segments
1/4 cup coarsely chopped tangerine segments
1/4 cup chopped walnuts
1/4 cup chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons melted butter or margarine
3/4 cup orange juice
1/4 cup water

Preheat oven to 325 degrees. Coat 2-quart casserole dish with nonstick cooking spray and set aside.

Combine the stuffing mix with the grapefruit, orange and tangerine pieces in a large bowl. Stir in walnuts, celery and parsley. Stir in first the butter or margarine, and then the orange juice and water.

Transfer stuffing to the prepared dish, cover and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Makes 4 servings.

Fig And Orange Stuffing Loaf

6 cups cornbread stuffing mix
1 cup chopped celery, including leaves
Zest and flesh of 1 orange, chopped
1 cup chopped dried figs
2 eggs, well-beaten
1 cup melted butter or margarine
1 cup milk

Preheat oven to 350 degrees. Grease 8 mini loaf pans (each 41/2-by-21/2-by-11/2 inches) or 1 large loaf pan (9-by-5 inches). Set aside.

Combine the stuffing mix, celery, orange and figs in a large bowl, mixing well. Stir in eggs, butter or margarine and milk.

Divide the mixture evenly among the prepared loaf pans, packing the mixture into the pans.
Bake uncovered 35 minutes for the mini loaves or 50 minutes for the large loaf, or until the stuffing is firm to the touch.

Allow the loaves to rest in the pans for about 10 minutes. Then run a knife around the edges to loosen the loaf, unmold and serve.

Makes 8 servings.

The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.