Re: Stuffing recipes

[Guest guest]

a,

My favorite is to take a bunch of dried bread cubes (you can buy good, whole

wheat sourdough bread, cube it, and dry in the oven). Then I melt at least a

stick of butter, chop celery, onions, tart apples, parsley and add all this to

the bread. Season with salt and pepper and stuff into a chicken or turkey.

YUM. I assume this is for Rosh Hashanah (happy new year!) so if you need it

kosher, you could sub. coconut oil or olive oil for the butter. You can put the

extra stuffing (what doesn't fit in the bird) into a baking dish and bake

covered and then uncover the dish so you get a nice crust. You also might want

to add some chicken stock to the extra stuffing so that it doesn't dry out.

Remember to remove the stuffing from the bird after cooking as bacteria can grow

quickly.

[Guest guest]

At 06:16 AM 9/3/02 -0700, you wrote:

>Do any of you have a nice stuffing recipe you'd like

>to share? I intend to make some for a holiday dinner

>this coming weekend - it'll be a first and would love

>to wow everyone at the table;)

>

>Thanks!

>a

Here's my Mom's yummy French Canadian meat stuffing. She always made it

through

a hand crank meat grinder but a food processor will work. The only non NT

ingredient is a bag of seasoned bread crumbs. This will stuff a turkey with

extra. Ingredients are approximate. Put 2 large onions, 2-4 celery stalks, 12

oz. bag seasoned bread crumbs (can use dried NT made bread) , liver, heart and

gizzard (skun of tough membrane) that comes with the bird through a meat

grinder or in food processor in divided amounts. In hand grinder you need to

alternate moist ingredients with bread crumbs to prevent sticking. Add 2 lbs.

ground beef to mixture in big bowl grinder ingredients went into or

ingredients

removed from processor. Add 1-2 teaspoons poultry seasoning, salt and

pepper to

taste. If your crumbs aren't seasoned more. Yes, she does taste it raw. If too

dry when mixing all together like a meatloaf water can be added to moisten but

bird will hold juices in. Stuff bird and bake any remainder in baking dish

with

bird for last hour or so. I'd say this could be made minus the bread and still

be just as great. I've made it a few times when I could trust the organ meats.

Wanita

[Guest guest]

a,

I hope you can read this. The first column has quantities, the second column

food items and the thrid column directions. It's copied from my recipe file and

is actually a table, but the lines didn't copy. Email me if you have any

questions.

Kris.@...

Kris

Mom's Dressing

1 large

2 lg stalks

2 Tbsp

Chopped turkey giblets

Onion, chopped

Celery, chopped

Butter (or more)

Saute in large pan.

2 cups

1 large

¼ cup

10

1 Tbsp

¼ cup

to taste

Water or broth

Apple

Raisins

Prunes

Sugar

Orange juice

Sage

Add & simmer until tender.

3-4 cups

Bread cubes, seasoned

Add, mix until moistened and heat thoroughly.

Do any of you have a nice stuffing recipe you'd like

to share? I intend to make some for a holiday dinner

this coming weekend - it'll be a first and would love

to wow everyone at the table;)

Thanks!

a

[Guest guest]

I'll try this again!

Kris's Mom's Dressing

1. Saute in large pan:

Chopped turkey giblets

1 large Onion, chopped

2 lg stalks Celery, chopped

2 Tbsp Butter (or more)

2. Add & simmer until tender:

2 cups Water or broth

1 large Apple

¼ cup Raisins

10 Prunes

1 Tbsp Sugar

¼ cup Orange juice

Sage to taste

3. Add 3-4 cups Bread cubes, seasoned.

Mix until moistened and heat thoroughly.

This is great even if you don't stuff it into the bird.

Kris