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Old 05-10-2006, 01:24 PM   #1
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Question ISO Stuffing Recipes

I seem to have taken over ALL of my family meal get togethers (I actually ended up buying a new dining set that fits everyone because of this). Unfortunately don't know how to make stuffing from scratch, my first attempt was such a dismal failure my DH now wants me to use boxed... any good ones out there?

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Old 05-10-2006, 01:45 PM   #2
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something german ;o)
it is counted for a duck of about 3kg/ca. 6,5p

3T veggie brooth
salt
pepper
2T Oil
bunch of rosemary
500gr onions
750g apples
1 roll from the last day
butter oil
1 carrot
1 leek
1/4litre dry white wine
50gr sour cream

wash the duck inside and outside, dry.
mix the brooth with some salt, pepper and oil and rub the duck inside and outside

wash the rosemary and get off the needles (? you understand?)
take the onions, peel and cut into slices.
washthe apples, clean out and cut into pieces.

dice the roll.
heat some butter oil, saute the onionrings, add the bread and rosemary, take from heat and add the applepieces, season with salt and pepper

stuff into the bird and close.
take another onion and cut into quarters, scrub the carrot and cut into rough pieces, wash leek and cut into slices, take another apple and cut into pieces.

heat butter oil and fry the bird from all sides, add the veggies and finally add the wine.
put in a closed roasting tray into the oven and roast until inside temeprature reaches 90°C (meat thermometer)

remove excessive fat, puree the rest and add the sour cream.


it's quite common in germany to make the stuffing with apples, onions and dried fruits, e.g. dried plums...



edit to full recipe, had ta have dinner first ,o)
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Old 05-10-2006, 01:57 PM   #3
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Here are a couple of my favorites. The sausage stuffing is my mommy's and is the best part of Thanksgiving. She used to make one for the family and one for me

Note: I think most people toss their stuffing cubes with butter. I always use stock to save on calories.

Sausage Stuffing
1 lb mild italian sausage
1 tbs basil
3 stalks celery, chopped
2 medium carrots, shredded
1 medium onion, chopped
2 cloves garlic, minced
1 package frozen, chopped spinach (10 oz)
2 cups chicken broth
13 oz stuffing cubes
salt and pepper to taste.

Brown sausage with the basil. Drain. Add celery, onions, garlic, and carrots. Cook until the onion is clear. Add salt and pepper to taste. Mix in spinach until spinach is warm.

In a separate bowl, mix stuffing cubes wtih chicken broth until broth is absorbed. Mix with the meat mixture. Press stuffing and sausage mixture into a casserole Smash in with a wooden spoon. The mixture will fit into a 9 x 13 casserole or a deeper 2 quart casserole.

Cover and bake at 350° for 1 hour.

Pork Chops & Stuffing
3 Tbs vegetable oil
6 thick cut pork chops
6 cups day-old bread cubes
1 cup chicken broth
1/2 Tbs chopped celery
1/2 Tbs chopped onion
1/2 tsp poultry seasoning
2 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white wine

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. Deglaze the pan with the white wine

In a bowl, toss the bread cubes, deglazed liquid from the pan, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.

Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.

Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear.
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Old 05-10-2006, 02:05 PM   #4
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There's a nice no fail and delicous recipe on the back of the Bell's Poultry Seasoning box. I usually add 1/2 pound of cooked breakfast sausage to it, and, if it's Thanksgiving or Christmas, about 1/4 pound of steamed, peeled, finely chopped chestnuts.
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Old 05-10-2006, 02:45 PM   #5
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Question:

Are you making it inside or outside of poultry (i.e. looking for a casserole dish or stuffing a bird, or making a roast)?

What main ingredients do you favor - i.e. fruit, nuts, seafood/oyster etc.?

What are you pairing the dish with - chicken, lamb/roast?

There are a bizillion recipes. Let us know what you favor, how you're preparing it, with what, etc.
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Old 05-10-2006, 02:46 PM   #6
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okay, another one:

make a brooth from the giblets and some soup veggies
salt the bird the day before and rest cool over night.

filling:
ca. 400g stuffing bread
cook 700ml of the above brooth with 125g butter and miix in the bread until its moisten.
add 2-3 onions and 3-4 celery, each chopped and steamed.
as you like you may add 300g steamed mushrooms. the cooekd and chopped giblets, 1-2 hands full of nuts, raisins or whatever you have.
season with salt, pepper, nutmeg or any herbs and seasoning you like.
mix everything and take care it stays moistly, if it dries to much add some more brooth.
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Old 05-10-2006, 02:59 PM   #7
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BTW, I like stuffing from a box -- particularly stove top. You can add in oysters, fruit, nuts, anything you like.

I've tasted some very bad stuffing at other people's homes, made in the bird from scratch-- too soft, under or overcooked, no flavor & grey. Re the recipe request, again not sure how you are going to prepare it --- on the side etc. Think I posted a topic on stuffing, and there were lots of contributions. You might try doing a search re stuffing - around Thanksgiving time.
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Old 05-10-2006, 03:00 PM   #8
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Usually with turkey or chicken, I usually try to stuff cavity but usually have to make some on stove top too since an usual family supper for me is 13 people who like stuffing and can't get enough into the bird... sorry should have been more exact. Loving the sausage suggestions, haven't had that since my first boyfriends Nana introduced me to it.
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Old 05-10-2006, 03:04 PM   #9
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Adding to mish's comments, it can be fatal to stuff a bird the night before cooking it and placing it in the refrigerator for risk of botulism. The germs like airless, damp places to grow, and a stuffed body cavity of a chicken or turkey is just the right place.

If you do stuff the bird, do it just before you put it in the oven. It's much safer to cook in a covered breadpan, and will be just as tasty plus you won't need to cook the bird as long.
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Old 05-10-2006, 03:58 PM   #10
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Trip.....I PM'd my recipe to you. It was originally one from a cookbook but I made it into my own. I'll go ahead and post it as I don't think it would be a copy right now.....especially now that its in my own words.
Herb Stuffing Like Moms

Melt 1 cup of butter or margarine in a saucepan.....then add 1 cup each of coarsley chopped celery & onion. Cook over medium heat for 5 minutes.

While the celery and onions are cooking. Take 2 packages of hot dog buns and rip them into large bite size pieces in a extra large mixing bowl. NOTE: You may have to add 1 1/2 pkg. then after you add the liquid and the bread shrinks down then add the remaining buns.

To the hot dog buns add the following:
1 cup snipped fresh parsley or 1 tsp dried
2 to 2 1/2 tsp salt ..... I use kosher and start out with 2 tsp.
2 tsp dried thyme
2 tsp dried rosemary, crushed
2 tsp dried marjoram
1 tsp ground sage
1/4 tsp ground black pepper

Once you have all the herbs/spices added add the celery/onions/butter mixture. Now start pouring in a can of low sodium chicken broth. It'll probably take you the whole can and maybe more so have 2 cans on hand. Like I mentioned before you may have to leave some of the hot dog buns out first before adding the herbs and such.......the broth makes the bread shrink.
Bake uncovered in a 350 degree oven for 45 minutes or until the top is slightly browned.

NOTE: For my taste I usually end up adding some poultry seasoning, a little more salt and more pepper.

NOTE: The good thing about this is that since there is no eggs involved you can taste and season to your palate.

NOTE: You can substitute the hot dog buns for buttered toast. Just toast a full loaf and butter while warm. Tear up in large bite sizes. My mom always used hot dog buns and thats what we prefer.


NOTE: If you like a drier stuffing then hold back on the broth.....if you like a moister stuffing then be sure to add enough chicken broth.
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