Anyone willing to share fab bread stuffing recipe, please?

"QuiltShopHopper" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My bread stuffing is okay, if you had to choose between
starvation and my stuffing. Can someone tell me how to
make FABulous stuffing? What's the most deoicious stuffing
you have had?

Thanks you cooking kings and queens out there, Cyndi

You first.

How have you been making yours?

Dimitri

My mom made the best, I watched her but cannot get it quite
like she did, sadly she is gone. My brother, on the other
hand, made a lovely stuffing adding fried hot italian
sausage and olives!

take care Liz

Hey! Look what "QuiltShopHopper"
<[email hidden]> wrote :

Quoted message said:

My bread stuffing is okay, if you had to choose between
starvation and my stuffing. Can someone tell me how to make
FABulous stuffing? What's the most deoicious stuffing you
have had?

Thanks you cooking kings and queens out there, Cyndi

Quoted message said:

MisNomer says:

My mom made the best, I watched her but cannot get it quite
like she did

You've offered not even an approximation... I don't
believe you.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

* Exported from MasterCook *

Helen's Large Poultry Stuffing

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 pound
sausage meat -- cooked 1 c Celery 1 c Onion 1 c Chicken
stock 1 c Turkey gravy 1 tablespoon Sage 1 t Thyme
1/4 c Parsley flakes 1 t Salt Pepper 1 Loaf Bread 1 Egg

The day before needed: cook the sausage in a pan and
saute' onion and celery til cooked. Refrigerate.

Optional: Make a loaf of bread with the herbs and
seasonings in it.

Cube a loaf of day old bread and dry it and place in a
large bowl.

The day needed, 1 hour before serving: Remove veg mix from
frig and warm in microwave. Add chicken stock and gravy.
If not using seasoned bread, add herbs and parsley.
Tastefor seasoning and add salt and pepper. Taste and
adjust seasoning.

Pour over top of cubed, dried at 250 , day old bread
(enough to fill large bowl). While that is soaking in,
beat an egg and add to mixture and blend thoroughly.
Mixture should be fairly moist.

At this time since Jim likes sausage and chestnuts in his,
I divide the mixture and add cooked sausage meat and
chopped cooked chestnuts to half the mixture.

Divide mixture into 2 casseroles and bake at 350 for 45
minutes, covered.

Note I also add some roasted chestnuts chopped up sometimes.
Recipe by Helen Peagram

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 183 Calories; 16g Fat
(80.0% calories from fat); 6g Protein; 3g Carbohydrate; 1g
Dietary Fiber; 42mg Cholesterol; 737mg Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

"QuiltShopHopper" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

My bread stuffing is okay, if you had to choose between
starvation and my stuffing. Can someone tell me how to
make FABulous stuffing? What's the most deoicious stuffing
you have had?

Thanks you cooking kings and queens out there, Cyndi

In article <[email hidden]>,

QuiltShopHopper said:

My bread stuffing is okay, if you had to choose between
starvation and my stuffing. Can someone tell me how to
make FABulous stuffing? What's the most deoicious stuffing
you have had?

My traditional stuffing is the "Simon & Garfunkel" stuffing.
This is all done by taste, feel, and whatever's around the
house, so there is no single recipe. Take stale bread (NOT
mushy bread) and rip it into smaller pieces in a large bowl.
Saute onions, garlic, celery, and a little green pepper
(mushrooms, too, if you have them) in olive oil or butter
until soft; pour into bowl. Add fresh parsley, dried sage, a
wee bit of fresh rosemary, and some thyme (fresh or dried)--
see where the name comes from? Add salt and freshly ground
pepper as the spirit moves you. Now the fun starts. Take off
your watch and rings, roll up your sleeves, wash your hands
thoroughly, and mix everything together with your hands and
some chicken or vegetable broth until the mixture is
cohesive but not gluey. Pinch off a little and taste; add
whatever you think it needs. Finally, add a couple of eggs
to glue things together. I do not put my stuffing in the
bird; rather, I bake it in a pan for 45-60 minutes at 350
degrees until the middle tests done (160 degrees).

Cindy

--
C.J. Fuller

Delete the obvious to email me

Dimitri, I hang my head in shame that I have been using
Stove Top. I have recently learned that everyone else in the
world just uses that stuff for a base and adds a million
things to it until it's not Stove Top any more. I am not
proud to admit that I can ruin Stove Top. Is there a support
group out there for me? "Hello, My name is Cyndi, and I
can't make stuffing."

Cyndi

Quoted message said:

You first.

How have you been making yours?

Dimitri

MisNomer <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

My mom made the best, I watched her but cannot get it
quite like she did, sadly she is gone. My brother, on the
other hand, made a lovely stuffing adding fried hot
italian sausage and olives!

take care Liz

Hey! Look what "QuiltShopHopper"
<[email hidden]> wrote :

Quoted message said:

My bread stuffing is okay, if you had to choose between
starvation and my stuffing. Can someone tell me how to
make FABulous stuffing? What's the most deoicious stuffing
you have had?

Thanks you cooking kings and queens out there, Cyndi

I'm pretty sure that Damsel Posted that all time favorite
the stuffing recipe by James Beard. You could google for
that. I believe the JB recipe make allowances for personal
preferences in stuffing herbs.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

You know the kind... stale bread pieces, onion, celery,
sage, butter, chicken stock etc.... If your mom didn't make
the best I wouldn't beleive you either.

take care Liz

Hey! Look what [email hidden] (PENMART01) wrote :

Quoted message said:

Quoted message said:

MisNomer says:

My mom made the best, I watched her but cannot get it
quite like she did

You've offered not even an approximation... I don't
believe you.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

[posted and emailed]
"QuiltShopHopper" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I hang my head in shame that I have been using Stove Top.
I have recently learned that everyone else in the world
just uses that stuff for a base and adds a million things
to it until it's not Stove Top any more. I am not proud to
admit that I can ruin Stove Top. Is there a support group
out there for me? "Hello, My name is Cyndi, and I can't
make stuffing."

Have no fear, Cyndi, stuffing is *easy*. Here are two of my
favorite ways to make it, both inside the bird, although I
suppose if you absolutely *had* to, the Grand Marnier
stuffing could be baked separately (but then you'd call it
dressing, not stuffing).

*****
Curry-Stuffed Chicken (from a whole-chicken wrapper sometime
in the late 80s, probably Zacky or Foster Farms) Serves 4 1
whole chicken (a nice-sized roaster, say 3-4 pounds)
1/2 cup chopped onion
2/2 cup chopped celery
3/4 cup butter 1 tsp (or more to taste) curry powder -- I
use a rather spicy Madras blend
4/2 tsp salt
5/8 tsp pepper 5 cups dry bread cubes (make your own using
good bread, cubed, then dried in a warm oven) 1 cup
chicken broth

Cook onion and celery in butter. Stir in curry, salt and
pepper. Combine with bread cubes; toss with enough broth to
moisten. Rub neck and body cavities with salt, stuff
loosely. Skewer neck skin to back Tie legs, twist wings
under back.

Place chicken breast up, on rack,in roasting pan. Brush with
butter. Roast uncovered at 375F for 2-2.5 hours or until
done. Baste occasionally with pan drippings.

*****
Roast Turkey with Grand Marnier Apricot Stuffing (from the
Silver Palate Good Times Cookbook) 12-14 portions

Grand Marnier Apricot Stuffing (following) 1 turkey (about
21 pounds), ready to cook 2 oranges, cut in half 1 tsp dried
thyme Salt and freshly ground black pepper 2 cups (4 sticks)
butter, room temperature

6. Make the stuffing.

7. Preheat oven to 450F.

8. Rinse the turkey inside and out and pat dry. Squeeze the
juice of the oranges all over the turkey and in the neck
and body cavities. Spoon the stuffing loosely into the
cavities. Set aside any extra stuffing. Sew up the
cavities or close with small trussing skewers.

9. Place the turkey on a roasting rack in a roasting pan.
Sprinkle all over with the thyme and salt and pepper to
taste. Spread the butter all over the turkey. Turn
breast side up in the pan adn cover the pan with
aluminum foil.

10. Place the turkey in the oven and reduce the heat to
325F. Roast for three hours. Remove the foil and roast,
basting occasionally, until the juices run clear when
the meaty part of a thigh is pierced with a sharp
skewer, about two more hours. Bake the leftover stuffing
in a baking dish at 325F for 30 minutes.

11. Let the turkey stand, covered with foil, for 15 minutes
before carving.

Grand Marnier Apricot Stuffing 1 cup diced dried apricots
1-1/2 cups Grand Marnier Turkey liver and heart 1 cup (2
sticks) unsalted butter 2 cups coarsely chopped celery 1
large yellow onion, chopped 1 pound bulk pork sausage (I've
always used Jimmy Dean) 1 pound herb stuffing mix (I've
always used one of the bags of seasoned dried bread cubes --
Pepperidge Farms, or Mrs Something-or-Other -- just don't
use Stovetop) 1 cup slivered almonds 2 cups chicken stock,
preferrably homemade 1-2 tsp dried thyme Salt and freshly
ground black pepper to taste

12. Place the apricots and one cup of the Grand Marnier in a
small saucepan. Heat to boiling. Remove from the heat
and set aside. Simmer the turkey liver and heart in
water to cover in a small saucepan for five minutes; set
aside to cool.

13. Melt 1/2 cup of the butter in a large skillet over
medium heat. Add the celery and onion and saute for 10
minutes. Transfer to a large mixing bowl.

14. Cook the pork sausage in the same skillet, crumbling
with a fork, until it is no longer pink. Remove from the
heat and add to the celery mixture.

15. Add the stuffing mix, apricots with liquid, and almonds.
Finely dice the turkey liver and heart and add to the
stuffing mixture. Stir to combine.

16. Heat the remaining 1/2 cup butter and the stock in a
small saucepan just until the butter melts. Pour over
the stuffing mixture and add the remaining 1/2 cup Grand
Marnier. Stir well to moisten the stuffing. Season with
the thyme and salt and pepper to taste.

Enough for a 21-24 pound turkey.

"QuiltShopHopper" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dimitri, I hang my head in shame that I have been using
Stove Top. I have recently learned that everyone else in
the world just uses that stuff for a base

and

Quoted message said:

adds a million things to it until it's not Stove Top any
more. I am not proud to admit that I can ruin Stove Top.
Is there a support group out there for me? "Hello, My name
is Cyndi, and I can't make stuffing."

Cyndi

Quoted message said:

You first.

How have you been making yours?

Dimitri

Hey, my boyfriend loves Stove Top and buys it all the time.
I don't eat it however; to me it's like salty mush.

kili