STUFFINGS AND DRESSINGS
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STUFFINGS AND DRESSINGS |
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FROM "THE JOY OF COOKING", 1953 1 cup raisins Drain them well. Add them to: 7 cups soft breadcrumbs Melt: ¾ cup butter Saute in it for 3 minutes: 1 cup chopped onion 1 chopped clove garlic 1 cup chopped celery Add these ingredients to the bread crumb with: 3 cups tart diced apples ¼ cup finely chopped parsely 1½ teaspoons salt ¼ teaspoon paprika Yield: Sufficient for a 12 pound turkey Shell and skin: 6 cups chestnuts Drop the chestnuts into: Boiling water Cook them until they are soft. Put them through a potato ricer, food mill or blender. Combine them with: 1 cup melted butter 2 teaspoons salt ¼ teaspoon pepper ½ cup cream 2 cups dry bread or cracker crumbs 4 tablespoons chopped parsely 1 cup chopped celery 2 tablespoons grated onion (½ cup seedless raisins) |
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| FROM "THE SPICE COOKBOOK", 1964 1½ cups chopped onion ½ cup chopped parsley ¾ cup chopped celery 2 teaspoons poultry seasoning ¼ teaspoon ground black pepper 2 teaspoons salt ½ pound mushrooms ½ cup (1 stick) butter or margarine 2 teaspoons fresh lemon juice Combine the first 7 ingredients. Wash mushrooms, slice both caps and stems, and saute them in in butter or margarine and lemon juice until mushrooms are tender. Mix with bread cubes. Yield: Stuffing for a 12 to 15 pound turkey 9 cups toasted soft bread crumbs or toasted bread cubes (croutons) 1½ teaspoons salt 3 teaspoons ground sage ½ teaspoon ground black pepper ½ cup turkey stock or 1 chicken bouillon cube and ½ cup hot water 1/3 cup instant minced onion 1 cup (2 sticks) butter or margarine, melted Toast bread crumbs or cubes. Mix with remaining ingredients. Yield: Stuffing for a 10 to 12 pound turkey |
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| 2 cups mashed sweet potatoes 6 cups toasted bread cubes (croutons) 1 cup chopped celery 2/3 cup chopped onion 8 sausage links 2½ teaspoons salt ½ teaspoon ground black pepper 2 teaspoons poultry seasoning ¼ cup (½ stick) butter or margarine, melted. Combine first 4 ingredients. Cut sausage into 1-inch pieces, brown, and add to the mixture. Add seasonings and melted butter or margarine. Mix well. Yield: Stuffing for a 10 o 12 pound turkey. |
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| FROM "ACROSS THE SOUTH", SOUTHERN LIVING, 1980 |
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cornbread muffins or 1 9-10 inch loaf cornbread 2 to 3 cups dry breadcrumbs ½ cup melted butter or margarine 2 to 3 cups boiling chicken broth 6 to 8 green onions with tops, chopped 3 to 4 stalks celery, chopped 4 eggs beaten 1 teaspoon salt ¼ teaspoon pepper Crumble cornbread in a large bowl; add dry breadcrumbs. Pour melted butter over top. Pour 2 cups broth over breadcrumb mixture; let stand 15 minutes. Add onion, celery, and eggs, mixing well. I fmixture is too dry, add more broth to obtain desired consistency. Stir in salt and pepper. Yield: Stuffing for a 12 pound turkey |
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Copyright 1998-2003. Candace Rich. |
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