Kraft® Creations By Chef Brian Duffy of Shanachie Irish Pub & Restaurant

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Sage And Sausage Cornbread Stuffing
Ingredients:

2 packages, 6 oz. each, Stove Top® Cornbread Stuffing Mix

1 small onion, diced

2 stalks celery, diced

1 carrot, chopped small

1 lb. sausage (Chef suggests flavored sausages, possibly whiskey fennel sausage)

1 cup finely chopped Planters® pecans

4 Tbsp. chopped fresh sage

4 Tbsp. Kraft® 100% Grated Parmesan Cheese

1 Tbsp. oil

Procedure:
Preheat oven to 350 degrees. Bring water and butter to boil in medium saucepan. Stir in stuffing mix and cover. Remove from heat and let stand for five minutes.

Cook sausage, chill and chop.

Preheat sauté pan to medium-high heat. Add the oil to sauté carrot, onion, celery and pecans. Add the stuffing mix and fold together. Transfer into a baking dish. Top with parmesan cheese and bake for 15 to 20 minutes or until cheese toasts.

Off The Wall Wild Rice Stuffing With Dried Fruits
Ingredients:

2 cups celery, chopped

2 tsp. celery seed

4 cups chicken stock

¼ cup fresh parsley, chopped

1 cup long-grain wild rice

1 cup Minute Rice®

1 Tbsp. fresh or dried marjoram

1 cup golden raisins

1 cup dried cherries

3 large red onions, chopped

1 tbsp. fresh sage

½ Tbsp. salt

8 oz. unsalted butter

1 tsp. white pepper

2 cups wild rice

Procedure:
Melt butter in a fairly large saucepan with a lid.

Add wild rice, Minute Rice, onion and celery. Cook for six minutes over medium heat, stirring. Add stock and bring to a boil.

Reduce in raisins, cherries, pecans, parsley, salt, sage, marjoram, celery seed and white pepper. Mix thoroughly.

Great as a side dish or to stuff the bird.