‘Stuffings’ Archive

Surefire Stuffing December 13, 2009 No Comments

1 1/2 x Loaves Italian Bread* 1 cup(s) Pecan pieces (4 oz) 4 ounce(s) Unsalted butter Large onion, finely chopped 2 x Celery ribs, peeled/minced 1/2 cup(s) Flat-leaf parsley, chopped 2 tablespoon(s) Fresh thyme, chopped** 1 teaspoon(s) Salt 1 teaspoon(s) Pepper, freshly ground 2 x Eggs 3/4 cup(s) Chicken stock*** * about 1 pound ** […]

Possum Stuffing No Comments

1 Onion, large, finely chopped 1 tablespoon(s) Fat Possum liver (optional) 1 cup(s) Bread crumbs 1 teaspoon(s) Red peppers, chopped Worcestershire sauce, dash 1 Egg, hardboiled, finely chop Salt to taste Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum […]

Oyster Stuffing Enough For a 10-15 Lb Turkey No Comments

1 Loaf White Bread, Unsliced 1/2 pound(s) Butter Or Regular Margarine 2 small Onions, Chopped 1 Stalk Celery, With Tops, -Chopped 3 tablespoon(s) Minced Parsley 1 teaspoon(s) Fresh Thyme Leaves 2 teaspoon(s) Salt Freshly Ground Black Pepper 1 pint(s) Oysters In Liquor Crumble the bread quite small. Melt the butter in a saucepan and add […]

Stuffing For Flounder No Comments

1 pound(s) Mushrooms(chopped) 6 Scallions 1/4 cup(s) Butter melted 1 cup(s) Soft bread crumbs 1 t Salt 1/8 t Pepper 1 T Ketchup 1 T Lemon juice 1 cup(s) Flaked crabmeat Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, […]

Portuguese-American Stuffing No Comments

1 Loaf portuguese bread -(or Italian bread) 1/4 pound(s) Chourico sausage (or more) -(or use garlic sausage) Liver and gizzard from turke 1 large Onion; chopped 2 tablespoon(s) Olive oil 2 Garlic cloves; chopped 1/4 cup(s) Chopped parsley 1 teaspoon(s) Black pepper 1/2 teaspoon(s) Paprika 2 Eggs; beaten Soak bread in water until soft. Squeeze […]

Oyster Stuffing No Comments

Ingredients1/3cupbread crumbs, or 1 1/2 cup(s) craker crumbs1/2cupmelted butter 2 large jars of bottled oysters2teaspoonsalt 2 teaspoon(s) pepper2teaspoonmace or nutmegDirections:This classic US turkey stuffing comes from a 1923 edition of thefamous Fanny Farmer Boston Cooking-School Cook Book. Oysterstuffings were traditional at the earliest Thanksgiving dinners.Drain the oysters and keep 70 ml of the liquid. Mix […]

STUFFING BALLS No Comments

Ingredients1turkey giblets8tablespoonbutter 4 each celery tops20slbread20slbread, salt rising16ozpepperidge farm stuffing2cupchicken stock2eachonions, chopped2cupchicken stock  Directions:Boil giblets, butter, and celery tops until done. Toast breads, then breaktoast into small pieces. Add Pepperidge Farm stuffing to toast. Cookchopped onions in stock. When tender, add to bread mix. If dressing is toodry, add chicken stock for additional moisture. Preheat oven […]

Portuguese Potato and Giblet Stuffing No Comments

2 medium Onions, chopped 4 tablespoon(s) Butter Turkey giblets 500 g Floury potatoes, cooked, -mashed 4 Eggs 20 Black olives, pitted and -halved 4 tablespoon(s) Parsley, chopped pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry […]

Old World Walnut Stuffing No Comments

1 cup(s) Butter or margarine 4 medium Celery ribs; chopped 4 medium Onions; chopped 6 slice(s) Rye bread; in 1/2″ cubes 6 slice(s) Pumpernickel bread -cut into 1/2″ cubes 8 ounce(s) Walnuts; chopped & toasted -(see note) 1/2 cup(s) Chopped fresh parsley 1 1/2 teaspoon(s) Salt 1 1/2 teaspoon(s) Dried thyme leaves 1/2 teaspoon(s) Freshly […]

Simple Stuffing For Poultry No Comments

Ingredients1/2cupbutter 1eachonion, medium, finely chopped 2eachcelery stalks with leaves, finely chopped 2teaspoonsalt 1teaspoondried thyme 1teaspoondried rosemary 1teaspoondried sage 1teaspoonpepper 1/2teaspoondried savory 8cupfrench bread, stale, cut into 1-inch cubes 1/3cupparsley, fresh, chopped 1cupchicken stockDirections:Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until […]