Stuffing question

biig said:

Ok, I made the stuffing today so I didn't have so much to do in the
morning. It's in the fridge. When I go to stuff the bird, should I let
it come to room temp? I've always bought seasoned bread crumbs in a box
then put in broth and sauted onions, celery, so it didn't take much
time. I always did this the same day. This year I started from scratch
with semi-dry crumbs and added my own seasoning, and we're eating 2
hours earlier. .....Thanks...Sharon

Your best bet is to add a little more butter and some more chicken stock
and cook it in a casserole dish...This allows the turkey to cook much
faster. Plus it's easier to serve the dressing from a purdy casserole dish.

This is what I read before I make my stuffing. It's only a rough guide,
and I wander from it everytime I make it...this year I added shredded
carrots, because I felt like it.

@@@@@ Now You're Cooking! Export Format

Alan's Easy Bread, sausage and wild rice Stuffing with Pecans

none

1 14 -oz. bag herb-seasoned stuffing cubes
2.5 cup water (turkey/chicken stock); see NOTE
1/4 cup (1/2 stk) butter or margarine
1 bunch celery; chopped
1 large onion; chopped
8 oz mushrooms chopped (me); to taste
1 salt and pepper to taste
1/8 teaspoon thyme (me); to taste
1/8 teaspoon poultry seasoning (me); to taste
1/8 teaspoon taragon (to taste)
375 gr sausage meat (1 pkg)
2 cans wild rice well drained (approx 3 cups)
1/4 to 1/2 lb of pecans 250 grams or mixed nuts.

I usually don't cook the celery or onions. maybe i should start. if i do
then add more butter/oil to recipe for cooking.

Put the stuffing cubes in a large pan or heat proof bowl. AND CHECK WHAT
THEY SAY ABOUT STOCK OR WATER AMOUNTS...

Saute celery and onions in butter until soft and lightly browned. Put
aside. In a pot, put STOCK/water with 2 Tbsps. butter (1/4 stick), salt
and pepper. When STOCK/water comes to a boil, take off heat, add to
stuffing cubes and toss to moisten cubes. Add sauteed celery and onions
and toss lightly.

TAKES THE BIG PAN if doubled or 2 deposable aluminum foil lasagna pans.

Stuff turkey or chicken. Alternately, place stuffing in a greased
casserole (5-6 quarts) and bake in oven at 350 degrees (or whatever you
are roasting your poultry at) for 30-45 minutes. Cover while baking if
you prefer softer edges.

NOTE: WAS WAY TOO RUNNY was too much butter I cut back on butter too
from 1/2 cup to 1/4 cup mis-read recipe can be made ahead (night before)

Posted to EAT-L Digest 13 Sep 96

Date: Sat, 14 Sep 1996 15:28:35 -0700

From: Cassie Seaman

** Exported from Now You're Cooking! v5.54 **

Yield: 10 servings

** Exported from Now You're Cooking! v5.70 **

Mr Libido Incognito said:

biig said:

Ok, I made the stuffing today so I didn't have so much to do in the
morning. It's in the fridge. When I go to stuff the bird, should I let
it come to room temp? I've always bought seasoned bread crumbs in a box
then put in broth and sauted onions, celery, so it didn't take much
time. I always did this the same day. This year I started from scratch
with semi-dry crumbs and added my own seasoning, and we're eating 2
hours earlier. .....Thanks...Sharon

Your best bet is to add a little more butter and some more chicken stock
and cook it in a casserole dish...This allows the turkey to cook much
faster. Plus it's easier to serve the dressing from a purdy casserole dish.

This is what I read before I make my stuffing. It's only a rough guide,
and I wander from it everytime I make it...this year I added shredded
carrots, because I felt like it.

@@@@@ Now You're Cooking! Export Format

Alan's Easy Bread, sausage and wild rice Stuffing with Pecans

none

1 14 -oz. bag herb-seasoned stuffing cubes
2.5 cup water (turkey/chicken stock); see NOTE
1/4 cup (1/2 stk) butter or margarine
1 bunch celery; chopped
1 large onion; chopped
8 oz mushrooms chopped (me); to taste
1 salt and pepper to taste
1/8 teaspoon thyme (me); to taste
1/8 teaspoon poultry seasoning (me); to taste
1/8 teaspoon taragon (to taste)
375 gr sausage meat (1 pkg)
2 cans wild rice well drained (approx 3 cups)
1/4 to 1/2 lb of pecans 250 grams or mixed nuts.

I usually don't cook the celery or onions. maybe i should start. if i do
then add more butter/oil to recipe for cooking.

Put the stuffing cubes in a large pan or heat proof bowl. AND CHECK WHAT
THEY SAY ABOUT STOCK OR WATER AMOUNTS...

Saute celery and onions in butter until soft and lightly browned. Put
aside. In a pot, put STOCK/water with 2 Tbsps. butter (1/4 stick), salt
and pepper. When STOCK/water comes to a boil, take off heat, add to
stuffing cubes and toss to moisten cubes. Add sauteed celery and onions
and toss lightly.

TAKES THE BIG PAN if doubled or 2 deposable aluminum foil lasagna pans.

Stuff turkey or chicken. Alternately, place stuffing in a greased
casserole (5-6 quarts) and bake in oven at 350 degrees (or whatever you
are roasting your poultry at) for 30-45 minutes. Cover while baking if
you prefer softer edges.

NOTE: WAS WAY TOO RUNNY was too much butter I cut back on butter too
from 1/2 cup to 1/4 cup mis-read recipe can be made ahead (night before)

Posted to EAT-L Digest 13 Sep 96

Date: Sat, 14 Sep 1996 15:28:35 -0700

From: Cassie Seaman

** Exported from Now You're Cooking! v5.54 **

Yield: 10 servings

** Exported from Now You're Cooking! v5.70 **

I have one casserole to put into the oven, but the rest "has" to go
into the bird to please my bunch.

biig said:

Ok, I made the stuffing today so I didn't have so much to do in the
morning. It's in the fridge. When I go to stuff the bird, should I let
it come to room temp? I've always bought seasoned bread crumbs in a box
then put in broth and sauted onions, celery, so it didn't take much
time. I always did this the same day. This year I started from scratch
with semi-dry crumbs and added my own seasoning, and we're eating 2
hours earlier. .....Thanks...Sharon

I don't stuff my bird. I make it as a side dish. But, I would bring the
stuffing to room temp. It will help in shortening the
overall warm-up time of the bird so that it begins cooking.

I saw a neat trick on Food Network. He (Alton Brown, maybe) had a mesh
bag, like cheesecloth, and he put the stuffing in the bag and put the
bag in the Turkey. When it was finished, he removed the bag, cut it open
and put the stuffing in a bowl.

Elaine, too

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

Quoted message said:

I saw a neat trick on Food Network. He (Alton Brown, maybe) had a mesh
bag, like cheesecloth, and he put the stuffing in the bag and put the
bag in the Turkey. When it was finished, he removed the bag, cut it open
and put the stuffing in a bowl.

That's how my MIL always did her stuffing -- the kind that you could slice
since it was so dense. Mine is usually light and fluffy and I don't bother
with the cheesecloth bag.

Gabby

Elaine Parrish said:

biig said:

Ok, I made the stuffing today so I didn't have so much to do in the
morning. It's in the fridge. When I go to stuff the bird, should I let
it come to room temp? I've always bought seasoned bread crumbs in a box
then put in broth and sauted onions, celery, so it didn't take much
time. I always did this the same day. This year I started from scratch
with semi-dry crumbs and added my own seasoning, and we're eating 2
hours earlier. .....Thanks...Sharon

I don't stuff my bird. I make it as a side dish. But, I would bring the
stuffing to room temp. It will help in shortening the
overall warm-up time of the bird so that it begins cooking.

I saw a neat trick on Food Network. He (Alton Brown, maybe) had a mesh
bag, like cheesecloth, and he put the stuffing in the bag and put the
bag in the Turkey. When it was finished, he removed the bag, cut it open
and put the stuffing in a bowl.

Elaine, too

Wish I had something to make a bag...maybe some knee hi's LOL....But
I'll bring the stuffing to room temp before putting it in the bird...
Thanks....Sharon