Basic Bread Stuffing + 8 Variations
From:	Joan, Toronto, Ontario, Canada
Comments:	Vegetables such as tomatoes, peppers, eggplants, onions, zucchini and mushrooms are all delicious when baked stuffed and there is a number of stuffings that can be used to stuff such vegetables.
Servings:	About 3 cups [750 mL]
Ingredients	Preparation
Basic Bread Stuffing 1/4 pound [113 g] butter 4 tablespoons [60 mL] finely chopped onion 4 tablespoons [60 mL] finely chopped celery 4 cups [1 L] bread crumbs 1/4 teaspoon [1 mL] freshly gournd pepper Salt, to taste Corn Bread Stuffing 1/4 pound [113 g] butter 4 tablespoons [60 mL] finely chopped onion 4 tablespoons [60 mL] finely chopped celery 2 cups [500 mL] corn bread crumbs 2 cups [500 mL] bread crumbs 1/4 teaspoon [1 mL] freshly gournd pepper Salt, to taste Giblet Bread Stuffing Poultry gilbets [neck, heart, liver and gizzard] 4 cups [1 L] cold water Herb Bread Stuffing 1 teaspoon [5 mL] thyme, crumbled 1 teaspoon [5 mL] basil, crumbled 1/2 teaspoon [2,5 mL] marjoram, crumbled Mushroom Bread Stuffing Omit chopped celery 2 cups [500 mL] chopped mushrooms Onion Bread Stuffing 6 onions Oyster Bread Stuffing 2 cups [500 mL] oysters, in bite-size pieces Approximately 1/4 cup [60 mL] oyster liquid [to moisten the crumbs] Raisin-Nut Bread Stuffing 1/2 cup [125 mL] raisins 1/2 cup [125 mL] chopped walnuts Savory Bread Stuffing 1 teaspoon [5 mL] sage, crumbled or poultry seasoning	Basic Bread Stuffing Melt butter into a skillet; stir in chopped onion and celery. Stir over low heat to soften the onion. Into a bowl, mix onion-clery mixture into bread crumbs. Tossing lightly, season stuffing with lots of freshly gournd pepper, and salt. Corn Bread Stuffing Into a saucepan, cover poultry giblets with water. Bring to a boil and leave to simmer until liver is tender; remove liver. Proceed following basic bread stuffing instructions. Giblet Bread Stuffing Into a saucepan, cover poultry gilbets with cold water. Bring to a boil and leave to simmer until liver is tender; remove liver from saucepan. Cook gizzard until tender, for approximately 45 minutes. Drain the giblets reserving liquid for soup if desired. Chop giblets into small bits before adding to stuffing. Herb Bread Stuffing Add crumbled thyme, basil, and marjoram to stuffing. Mushroom Bread Stuffing Omit chopped celery and cook chopped mushrooms along with chopped onion. Onion Bread Stuffing Boil whole onions until barely tender; drain and chop onions before adding to stuffing. Oyster Bread Stuffing Add bite-size pieces oysters along with oyster liquid to stuffing. Raisin-Nut Bread Stuffing Add raisins and chopped walnuts to stuffing. Savory Bread Stuffing Add crumbled sage or poultry seasoning to stuffing.