26. Stuffed Roast Bell Peppers
8 sweet peppers, roasted, peeled and seeded
1lb U-Stuff-It® (thawed)
1 cup shredded cheddar cheese
Roast peppers on grill oven open flame until blackened. Remove the excess blackened skin. Preheat oven to 350°F. Fill each pepper with stuffing. Place in oiled baking dish. Sprinkle with cheese. Bake 15 to 20 minutes or until cooked through.
27. Turkey Casserole
*This recipe is best with leftover turkey
2c turkey (cooked and chopped)
1lb U-Stuff-It® (thawed)
1 (8oz) can cream of celery soup
Preheat oven to 350°F. In an oven-safe casserole dish layer chopped turkey, cream of celery soup and U-Stuff-It®. Brush stuffing with butter or margarine and place casserole dish into oven for 15-20 minutes or until cooked throughout.
28. Stuffed Quahogs (clams)
16 small quahogs steamed and opened
1lb U-Stuff-It® (thawed)
Preheat oven to 325°F. Place U-Stuff-It® in shell evenly and place the half shell on baking sheet. Brush with butter or margarine and bake for 15 to 20 minutes or until the tops are lightly browned.
29. Surf and Turf Roast
1 (2-3lb) roast
1lb U-Stuff-It® (thawed)
Preheat oven to 350°F. Place U-Stuff-It in roasting pan and place roast on top of stuffing. Brush roast with oil and place in oven for 40-50 minutes or until internal temperature of roast reaches 170°F.
30. NY Strip Steak
4 NY strip steaks
½ lb. U-Stuff-It® (thawed)
Preheat oven to 350°F. Cut pouches on the side of steaks. Stuff pouches with U-Stuff-It® and place in skillet on high heat with generous amount of oil. Brown steaks on all sides lightly. Brush with butter or margarine. Place in skillet on high heat with generous amount of oil. Brown steaks on all sides lightly. Brush with butter or margarine. Place in oven and cook for 10-15 minutes.
31. Seafood Wellington
4 (4oz each) fillet mignon
1/2lb U-Stuff-It® (thawed)
1 box puff pastry sheets
Preheat oven to 375°F. In skillet on high heat brown fillets on each side. Top with U-Stuff-It®. Wrap fillets and stuffing with puff pastry. Cook in oven for 15-20 minutes. Pierce pastries with fork.
32. U-Stuff-It® Pizza
2 (12-inch) pizza crusts
1lb U-Stuff-It® (thawed)
12oz mozzarella (shredded)
Preheat oven to 375°F for soft crust or 400°F for crispy crust. Place 8oz of U-Stuff-It® on each crust and spread evenly. Top each crust with 6oz of mozzarella and bake for 12 to 15 minutes.
33. Cheesy Seafood Casserole
1lb U-Stuff-It® (thawed)
1 (12oz) can mushroom soup
4oz cheddar cheese (shredded or sliced)
Preheat oven to 375°F. In a well-buttered casserole dish, layer stuffing, mushroom soup and cheddar cheese. Cook in oven for 15 minutes.
34. Roast Beef Casserole
*this recipe is best with leftover roast beef
2 cups sliced roast beef (cooked)
1lb U-Stuff-It® (thawed)
1 (8oz) can cream of mushroom soup
Preheat oven to 350°F. In casserole dish, layer sliced roast beef, cream of mushroom soup and U-Stuff-It®. Brush with butter or margarine and cook in oven for 15-20 minutes or until cooked through.
35. Stuffed Fillet Mignon
6 fillet mignons (about 8oz)
1lb U-Stuff-It® (thawed)
Preheat oven to 375°F. In a skillet, heat oil on high heat. Sear each side of fillets for 1 minute. Place fillets in oven-safe casserole dish and top with equal parts stuffing. Brush with butter or margarine and place in oven for 10-12 minutes or until hot throughout.
36. Grilled Stuffed Franks
1 package frankfurters
1lb U-Stuff-It® (thawed)
Heat the grill to 300°F and split the frankfurters lengthwise halfway through and stuff with U-Stuff-It®. Place on grill and cook with lid closed for 5 to 10 minutes or until heated thoroughly.
37. Stuffed Jalapeno Peppers
12 Jalapeno peppers
½ pound U Stuff It® (thawed)
½ cup shredded cheddar cheese
½ tsp. Black pepper
In a two-quart saucepan, bring one quart of water to a rolling boil. While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elongated "V" shaped flap. Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon. When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium. Let peppers parboil (pre-cook) for about 10 minutes.... better that they be a little undercooked then overcooked. Remove peppers, dump into a strainer, and run cold water over them. Lift the flap of each pepper and stuff with seafood stuffing into the pocket; fold the flap back down over the stuffing. Slight overstuffing is fine. Sprinkle cheese over flap. Place the peppers on a sprayed pan flap side up and bake at 400°F for about 10-15 minutes; just until the cheese begins to melt out of the peppers. Remove and let cool for about 4 - 5 so the cheese sets up a little. Serve with a few crackers or tortilla chips.
38. Stuffed Crown of Lamb
1 rack of lamb
1 lb U Stuff It® (thawed)
Butter as needed
Preheat oven to 350°F. Trim excess fat and skin for rack of lamb. Place rack of lamb bone side up and form crown by touching ends together on oiled sheet pan. Place stuffing inside crown and brush with melted butter. Place crowned lamb in oven and cook for 45 minutes to one hour or until cooked throughout. Remove from oven and serve.
39. U-Stuff-It® Manicotti
1 Box 3oz manicotti shells
½ pound U Stuff It® (thawed)
1/3 cup spaghetti sauce (with or without mushrooms)
2 tsp Parmesan cheese
2 oz Mozzarella cheese
Preheat oven to 350°F. In large pot of boiling water, cook manicotti shells 6 minutes, or until still slightly firm; drain. Spread spaghetti sauce in the bottom of an 8-inch square baking dish. Spoon seafood stuffing evenly into the manicotti shells, and place shells in baking dish. Cover with aluminum foil; bake 20 minutes. Remove foil. Sprinkle mozzarella and remaining parsley over shells; bake 10-12 minutes, or until cheese melts and filling is hot.