Ricetta del Coniglio e Gattino


Prep Time:

Cook Time:


1 stick margarine (1/2 cup)

1 cup chopped green onion

1 cup chopped celery

1/2 teaspoon ground black pepper to taste

1 cup chopped chives

1 cup cubed red Norland potato

1/2 teaspoon seasoning salt

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1 cup chopped carrots

1 cup chopped broccoli

1 cup chopped mushroom

1 cup crushed walnuts

1 cup a chopped red apple

1 cup of a chopped red bell pepper

1 cup of a chopped green bell pepper

1 cup corn

1 cup chopped bacon

1 cup chopped ham

2 cups chicken broth


  1. Preheat oven to 350°F. In a 14-inch Skillet, melt margarine over medium heat.
  2. Add green onions and celery, sauté for about 2 minutes, add 1/2 tsp ground black pepper, and add chives.
  3. Then add potato, add seasoning salt, sauté for another 2 minutes.
  4. Place bread cubes in very large bowl. Add celery mixture, classic dressing, carrots, broccoli, mushroom, walnuts, apple, red pepper, green pepper, corn, bacon, ham, chicken broth and toss to mix well.
  5. Spoon stuffing into 13-inch by 9-inch glass baking dish and cover with foil. Bake 45 minutes or until heated through.

This recipe comes courtesy of:
Eneida Cabrera
Narbonne High School - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2012
Careers through Culinary Arts Program's 2nd Annual High School Thanksgiving Stuffing Cook-Off