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#1
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OT Fab Stuffing recipe to share, please?
My stuffing is only able to keep a starving person alive, but a person not
starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
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#2
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#3
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I like to add chopped up granny smith apples (the green ones--peeled of
course), mushrooms, celery, onions, grated carrots. I usually use the Stovetop stuffing but add these extra things. Kathy in CA "QuiltShopHopper" wrote in message ... My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
#4
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QuiltShopHopper wrote: My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi This one is not for the dieters... except as a special treat! Fills one small/medium sized turkey or a big chicken quite nicely... 1/2 lb good butchers old fashioned pork or beef sausage meat, at least 90% meat 1 apple 1 onion 2 thick slices wholemeal bread 1 teacup pinhead oatmeal 1 large egg 2 cloves of garlic 8 large prunes, chopped 1 teacup walnut pieces a couple of teaspoons of Herb de Provence mix You need a food processor... Whizz the bread to breadcrumbs, and add the onion, garlic, apple, and egg. Whizz to a sloppy mix... Add the sausage meat, a bit at a time, and make sure it is well mixed in. Add the oatmeal and the herbs. Mix the chopped prunes and nuts in by hand. Use to stuff the cavity* of the bird: it will be a bit sloppy, but it firms up well in cooking, thanks to the oatmeal. Once the bird is stuffed, weigh it and calculate the cooking time for the stuffed bird. If you have the liver from the bird, this makes a very fine addition to the stuffing: just whizz it in raw along with the sausage meat. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! *I have no patience with folk who say you must not stuff the cavity of the bird. I have always done this, as did my mother and grandmother before me, and we have never caused ill to anyone doing it. Nor have we suffered from an undercooked bird or undercooked stuffing. We have never suffered from over cooked, dry outside of bird either. My best way is to put the bird on a trivet, pour a bottle of white wine or strong dry cider (4% or stronger) over and round the bird, cover it with a layer of greaseproof paper, and seal it down well with foil. You can peel this off for the last half hour to allow the bird to brown, and use the liquid from round the bird to make the gravy. This stuffing is also very good in a goose, or with boned and rolled pork joints. With the pork, cooking it like the bird above will give excellent results but no crackling. If you want crackling, roast the pork open and dry, and deglaze the roasting tin with the bottle of wine to make the gravy. If you want to do the goose, roast that open, and keep draining off the fat! If you roast it covered, the fat will penetrate the flesh and make the whole thing greasy and unpleasant. Prick the goose skin all over, being careful not to stab the flesh. You can save the goose fat for the winter, when you will spread it on brown paper, sew the kids up in it, and thus stave off winter ills for another year. OK by spring they'll be a bit rancid, but kids are like that anyway... |
#5
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Here's my recipe for dressing. Even my picky DIL eats it.
1 bag Pepperidge Farms cubed seasoned dressing 1 box Pepperidge Farms Onion and Garlic salad croutons 1 large onion, diced 3 to 4 ribs celery, finely sliced 1 stick butter cooked meat from neck and heart, minced fine canned chicken stock 4 eggs Simmer the neck and heart, cool slightly and mince fine. In a very large bowl toss the dressing croutons and the salad croutons together. Saute the onions and celery in the stick of butter until they're very well cooked. Pour the onion/celery mix over the croutons, add the meat and toss until well mixed. Add the eggs and enough chicken stock to make desired degree of moistness. Dump into greased 5 quart casserole and bake. Kathy in Ks. "QuiltShopHopper" wrote in message ... My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
#6
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Two cool tricks for stuffing.
If you want to improve its color just a bit, a little (maybe a teaspoon) or Kitchen Bouquet will give it a great tan instead of looking sort of pale. One year, I got the wild idea of baking my stuffing in muffin pans. It was easy to serve and worked great for freezing. We could thaw and heat whatever amount was needed. Polly "K. Reece" wrote in message ... Here's my recipe for dressing. Even my picky DIL eats it. 1 bag Pepperidge Farms cubed seasoned dressing 1 box Pepperidge Farms Onion and Garlic salad croutons 1 large onion, diced 3 to 4 ribs celery, finely sliced 1 stick butter cooked meat from neck and heart, minced fine canned chicken stock 4 eggs Simmer the neck and heart, cool slightly and mince fine. In a very large bowl toss the dressing croutons and the salad croutons together. Saute the onions and celery in the stick of butter until they're very well cooked. Pour the onion/celery mix over the croutons, add the meat and toss until well mixed. Add the eggs and enough chicken stock to make desired degree of moistness. Dump into greased 5 quart casserole and bake. Kathy in Ks. "QuiltShopHopper" wrote in message ... My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
#7
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*SOUTHERN CORNBREAD DRESSING*
Boil one large well seasoned (to your taste) chicken or fat hen. Let cool and remove the meat from the bones. Save broth. Bake one large pan of cornbread and crumble into a large mixing bowl.You may also add any other type bread you may happen to have on hand..... biscuits, crackers, old bread. Add: Boiled chicken 3-4 boiled eggs chopped onion celery bell pepper (As much or as little of each as you like.) Or add your own favorite veggies. 1 can of cream of chicken soup, cream of celery, or mushroom soup.( Whatever you have on hand, I'll use any of these.) Add the following to taste: Salt Garlic salt Black pepper.(I use a lot in mine.) Sage. Add any of your favorite spices into mixture. Pour enough broth into the mixing bowl to moisten mixture thoroughly and make a thick batter. Pour into a baking pan and bake until firm. I have no amounts for each ingredient, as I always just compensate for the amount of dressing I want to make. GIBLET GRAVY A couple of cups of pre-cooked dressing mixture. A couple more boiled eggs . Chicken broth. 1 can of cream of chicken or celery soup. ( If you have it.) If not, it's not needed. liver, heart, gizzard, and some chopped chicken * You don't have to add the giblets if you don't like them, just use the chicken.* Heat broth and add dressing mixture, eggs and soup. No salt needed at this point, the soup pretty much takes care of the seasoning. You might want to add a little black pepper to the gravy or other spices. If you don't add the soup, you'll need to use only a small bit of salt, the dressing mixture is already seasoned. |
#8
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My recipe which is basically a restaurant version of most home recipes, is
pleasing to most palettes and fast, hence restaurant style. I saute 1 cup of celery and 1 c. onion in 1 stick of butter or margarine, with about 1/2 pound pork sausage until onion is transparent and really wilted. Then add 2-3 cups of water and 1 TB. chicken base(chicken bouillon) simmer and stir until base is dissolved. Drizzle over boken up dry bread (Hamburger buns and hot dog buns seem to be a favorite) I also use a bakery homestyle bread.....add 3 eggs, 1 t. rubbed sage, 1/2 t. of pepper, be careful adding salt, since chicken base is quite salty ....I usually microwave a small amount to check the flavorings, adding more salt or sage as needed..... Bake in flat greased pan 1 hour or stuff in bird.....I usually sdo not stuff the bird, I know purists say you should to get all the flavors out, but in the restaurant, it is not done this way for several reasons, longer roasting time in the oven for the bird, the dressing is certainly cooked through no fear of salmonella from under cooked eggs in the dressing, and it is easier to portion out in service(meaning for home cook you can tell if you have enough!), and it is also easier to cut after cool into chunks to freeze to use later with roast Pork or Pork chops, or left overs. -- Mauvice in Central WI USA remove no spam to reply "QuiltShopHopper" wrote in message ... My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
#9
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Thank you all for recipes and suggestions. DH can't be with me on Easter so
we are having a big turkey dinner before he leaves. I am combining all your advice and I am so grateful to you for sharing your wisdom. Cyndi |
#10
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Cyndi, I am assuming you mean stuffing as in what you put into a
Turkey/chicken/etc??? Even my MIL likes the "recipe" I use. G Finely chop or shred carrots. Chop up celery and onions. dump in a large pan and simmer/saute/steam until they are starting to get limp/translucent/tender. For the bread part I use Mrs. Cubbison's brand, and I use 2 parts of the seasoned to one part of the cornmeal. (more or less) . While the vegetables are cooking, and the neck and giblets of the turkey are simmering in lots of water, put the bread stuff in a large bowl. Add a lot of powdered or rubbed sage. (A LOT...... ) and some other herbs and spices (or use poultry seasoning with some extra sage added). Don't forget some salt and some freshly ground pepper. Mix this together to evenly distribute the spices. Add the vegetables, and mix in. Then add as much of the turkey broth as you want to make as moist as you like it. I usually make it really mushy, then bake in a casserole dish. The bread loses all its individual shape. If you are putting it into the bird then you want it some drier so that it can absorb some of the juices of the meat. Taste it after adding everything to it. If you are not overpowered by the sage add some more. It will mellow out, but my personal opinion is that the sage makes the dressing work. When the turkey is done, you can also add a bit of the pan juices to the top of the casserole and back a bit longer. I always have to make a huge batch of this because we also like it as leftovers. Since you can use about equal parts (volume wise) of raw vegetables (Evenly divided between carrots, celery and onion, or in any proportion you wish) and bread it is also a little healthier than a mostly bread based stuffing. the carrots add a good flavor, but you really don't see or taste them. (This is also good with pork. And can be made with canned broth or with vegetable broth for the vegetarians among us. My grand mother even made this with puffed rice for her son-in -law when he developed a wheat allergy.) HTH, Pati, in Phx. QuiltShopHopper wrote: My stuffing is only able to keep a starving person alive, but a person not starving would walk right by it. Can any of you fabulous quilters/kitchen goddesses tell me some secrets to delicious stuffing? I know quilters are also great cooks. Cyndi |
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