STUFFING tip

      Rice and Grain Stuffings Rice and grains are an excellent alternative for creating non-bread stuffings.  Rice stuffings, known to some as "dirty rice," often appear on holiday or Sunday dinner tables. These stuffings are usually cooked with onions, peppers, poultry giblets, or livers, and plenty of seasonings. It's these ingredients that give the rice a 'dirty appearance. Wild rice can be added to any stuffing recipe.Wild rice adds a wonderful chewy texture and distinctive flavor. You can try experimenting with legumes and hearty grains such as lentils or rye. The key to success when using grains is to avoid over cooking them.For stuffing cook all grains al dente, that is, tender yet still firm and a little crunch. They will finish cooking in your turkey or casserole dish.  

  Cornbread Stuffings Some folks will tell you, if it isn't made with cornbread it just isn't stuffing.  For the best results, make a couple pans of cornbread at least a day in advance,(or weeks ahead and then freeze). Cut the bread into cubes and allow them to air dry overnight before proceeding with your stuffing recipe.  If you're in a rush, packaged cornbread stuffing can be used, but fresh is best.