EASTER CULINARY CREATIONS…SAVORY SIDES IDEAS
EDIBLE EASTER STUFFING CENTERPIECE…Combine 1 box (2 bags) stuffing mix with ¾ cup chopped celery, ¾ cup chopped onion, 1 cup broth, juice or water, ½ cup canola or vegetable oil and 2 large eggs, lightly beaten. Press moistened stuffing firmly into a greased Bundt cake pan and bake in a preheated 375° oven for 30 minutes. Allow pan to cool before turning out onto a serving plate. Fill the center with shredded cabbage and add colored Easter eggs.
STUFFING EASTER EGGS! Using the same recipe above, shape the moistened stuffing into egg shapes and arrange on a cookie sheet with a light coating of cooking oil spray; bake stuffing “eggs” in a preheated 375° oven for 15-20 minutes, or until golden brown. Serve stuffing eggs with shredded cabbage “grass” beneath them or in a colorful linen-lined Easter basket.
We tried the Caesar Salad Croutons and the Stuffin’ seasoned Corn bread along with these adorable kitchen items: Easter hand towel and an adult apron that my 4-year-old insisted on modeling below 🙂
My 12-year-old daughter said, “This is the best stuffing I have ever had.” I said good that will be nice for the review. 🙂 She said she typically doesn’t like stuffing but she helped herself to 3 helpings of it today! I like how the box contains 2 packages because there is a recipe on the box that we want to try called Quick and Easy Pork chops. I already have the pork chops thawing in the fridge. I am also looking forward to making more of the Easter Egg shaped stuffin’ creations for Easter. I added some diced onion and celery to the stuffing mix as it told me to do and look at this delicious stuffing. I don’t like that sloppy type stuffing and this was just the perfect consistency and texture. We used a little of it to also make some of the Easter Eggs from stuffing. The kids decided they wanted it spotted after we had them mixed and ready to go so they added a few dots of food coloring to them. We made up a spiral ham and a delicious salad consisting of: Romaine and butter-crisp lettuce along with some spinach, hard-boiled eggs, tomato, assorted colors of peppers, shredded cheddar cheese and the delicious croutons! The croutons totally helped make the salad! Look at these huge croutons. I topped it with my favorite dressing Hidden Valley Ranch and diner was served.
Mrs. Cubbison’s Website is packed with great idea’s, coupons and lists all of their products. You can use a store locator to find a store near you so you can pick some up for your Easter creations!
ADD SPRINGTIME COLOR AND FLAVOR
· LOVELY LAMB – Transfer prepared stuffing mix to the center of a large white or ivory platter; stack roasted rack of lamb on top and arrange fresh steamed Brussels sprouts, and cooked baby carrots around the meat adding fresh mint for garnish. For another healthful twist, cook lima beans in chicken broth and toss with sautéed onions, lemon juice, and a pinch of salt. Arrange around the lamb with lemon wedges as garnish.
· HAM’S PERFECT PARTNER — Stir in ½ cup bacon bits, 1 cup dried cherries, and one small can (drained) of pineapple chunks to the basic stuffing recipe; bake as usual and top with sliced, hard-boiled eggs. Serve along side glazed pineapple ham.
ASPARAGUS FOR THE SEASON — Replace ½ of the broth, juice or water called for in your stuffing recipe with cream of asparagus soup and mix according to package directions; arrange asparagus tips on top of the stuffing in your baking dish, cover with foil and bake as usual.
**Looking for a new tasty tradition? Stuff Cornish game hens with prepared stuffing following package instructions for turkey. Before roasting, sprinkle chopped, fresh herbs on top of each hen and add round slices of a fresh lemon (or orange). Cover birds with foil and roast in a 325° oven for 30 minutes per pound of poultry; remove foil for the last 30 minutes to brown the birds. Serve ½ of a roasted, stuffed Cornish game hen per guest.
For more tasty Easter menu ideas, visit www.mrscubbisons.com.
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