Canadian Thanksgiving

Biff <[email hidden]> wrote in news:1191637311.768571.121190@
57g2000hsv.googlegroups.com:

Quoted message said:

I could use a tried and true recipe for turkey stuffing, mine is so
bad I usually use a mix. Help me if you can...Biff

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James Beard Basic Bread Stuffing

Damsel

1 cup butter (2 sticks)
1 cup finely chopped shallots, onions, or
spring onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ..; ..
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

Place the butter, shallots or onions in a saucepan, and allow the butter
to
melt over low heat. Do not sauté the shallots. Combine with the crumbs
and
other ingredients and toss lightly. Add more melted butter if needed, and
taste for seasoning. Stuff the bird lightly just before roasting. Herb
Variations: Instead of tarragon you can use any of the following herbs to
taste. (It is better not to mix herbs, except for the addition of
parsley,
but mix if you must.) 1. About 1 1/2 teaspoons dried thyme, soaked in a
little white wine for an hour. 2. Sage. Use with discretion, or it
smothers
all other flavors. 3. Summer savory. This has a delicious flavor for
turkey and is less known than most herbs. 4. Basil. The fresh is
delicious
and superb in the stuffing of a spitted bird. If fresh is not available,
use about 2 teaspoons of dried basil, soaked in white wine beforehand.
Another way to give the flavor of fresh basil to your dressing is by
adding
pesto, the Italian sauce normally used with pasta. Fortunately, it
freezes
rather well, so pesto can be made when fresh basil is in the market or in
your herb garden and it is possible to have it with your Thanksgiving or
Christmas bird. Add about 3 tablespoons of pesto or more to the basic
bread
stuffing. Additives for Basic Bread Stuffing: You will have to reduce the
amount of crumbs, depending upon the quantity of additive. 1. 1 1/2 to 2
cups coarsely broken cooked chestnuts (These may be purchased in tins).
2.
1 cup or more toasted salted filberts. 3. 1 cup or more toasted
unbalanced
almonds. 4. 1 cup or more salted pecan halves. 5. 1 1/2 to 2 cups toasted
walnut halves. 6. 2 cups finely diced celery. This makes a delicious
change
in the basic stuffing and is also good in goose. 7. 1 1/2 cups of finely
diced fennel bulb. Omit any other herb save parsley. 8. A head of finely
shredded Boston lettuce. Added to the basic stuffing at the last minute,
this is surprisingly good. You may find you need additional salt. 9.
Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté
the
gizzard and heart with the onions just enough to color them, then mix
with
the rest of the ingredients. Use the liver in the sauce later. Sauté it
lightly in butter and chop exceedingly fine before adding. Makes enough
for
a 10-pound bird

Cuisine: 'American' Source: 'http://www.epicurious.com/' - - - - - - - -
-
- - - - - - - - - -

NOTES : The rule for figuring out the proper amount of stuffing is easy
to
remember -- approximately 1 cup per pound of bird. This works very well
unless you want stuffing for only one meal, in which case this quantity
is
excessive. So, starting from the maximum, reduce the among of stuffing to
suit your needs.

** Exported from Now You're Cooking! v5.82 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

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

James Beard Basic Bread Stuffing

Damsel

1 cup butter (2 sticks)
1 cup finely chopped shallots, onions, or
spring onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ..; ..
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

But...but...but where's the:

sage/Bell's Seasoning?
browned bulk sausage?
sauteed mushrooms?
chopped toasted pecans?
chopped celery?
chopped apple or dried apricots?
broth?

Looks like old James left half the recipe out!

gloria p

hahabogus said:

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

James Beard Basic Bread Stuffing

Damsel

1 cup butter (2 sticks)
1 cup finely chopped shallots, onions, or
spring onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ..; ..
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

But...but...but where's the:

sage/Bell's Seasoning?
browned bulk sausage?
sauteed mushrooms?
chopped toasted pecans?
chopped celery?
chopped apple or dried apricots?
broth?

Looks like old James left half the recipe out!

gloria p

Puester <[email hidden]> wrote in news:APQNi.182942$ax1.7154
@bgtnsc05-news.ops.worldnet.att.net:

Quoted message said:

hahabogus said:

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

James Beard Basic Bread Stuffing

Damsel

1 cup butter (2 sticks)
1 cup finely chopped shallots, onions, or
spring onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ..; ..
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

But...but...but where's the:

sage/Bell's Seasoning?
browned bulk sausage?
sauteed mushrooms?
chopped toasted pecans?
chopped celery?
chopped apple or dried apricots?
broth?

Looks like old James left half the recipe out!

gloria p

If you'd of read the entire recipe you'd know. But no you just assumed
after a quick scan.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore