Posted by sherry on November 15, 2001 at 20:31:35:
In Reply to: ISO: Looking for Stuffing and Pistachio Salad recipe..help! posted by Shane on November 15, 2001 at 20:27:12:
Stuffing recipes
November 11, 1998
CLASSIC BREAD STUFFING WITH ONIONS, CELERY AND HERBS
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, ends removed, chopped
3 medium celery ribs, washed, ends removed, chopped
1/2 cup chopped celery leaves (from inner ribs)
1 pound firm white bread, cut into 1/2-inch cubes and dried overnight or in the oven (or 10 cups plain bread croutons)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed
In a large skillet, melt the butter over medium heat. Add the onions, celery and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of the broth, until the stuffing is evenly moistened but not soggy.
Use as a stuffing or place in a lightly buttered casserole and drizzle with 1/2 cup of the broth, cover and bake for 30 to 40 minutes.
Makes about 10 cups; analysis based on 1-cup serving.
From "50 Best Stuffings and Dressings" by Rick Rodgers (Broadway, $10)
Tested by Susan Selasky for the Free Press Test Kitchen
213 calories (46% from fat), 11 grams fat (6 grams sat. fat), 25 grams carbohydrate, 5 grams protein, 651 mg. sodium, 26 mg cholesterol, 50 mg. calcium, 2 grams fiber.
TOULA'S TURKEY DRESSING
For up to 12-pound turkey:
1 pound firm white bread (such as Pepperidge Farm), cut in small pieces
1 1/2 cups chicken stock
1 tablespoon vermouth or sherry
1 1/2 teaspoons powdered sage
1/2 teaspoon dried rosemary
2 cloves garlic, crushed
3 slices bacon, cut in pieces
4 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley
1/2 pound ground chuck
1/2 pound pork sausage
1 1/2 teaspoons salt
1/4 teaspoon pepper
For 15-20 pound turkey:
2 pounds firm white bread (such as Pepperidge Farm), cut in small pieces
2 cups chicken stock
1/4 cup vermouth or sherry
3 teaspoons powdered sage
1 teaspoon dried rosemary
3 cloves garlic, crushed
1/4 pound bacon, cut in pieces
1 stick butter
2 medium onions, chopped
1 cup celery, chopped
1/4 cup fresh parsley
1 pound ground chuck
1 pound pork sausage
3 teaspoons salt
1/2 teaspoon pepper
In a large bowl, combine the bread crumbs and chicken stock; set aside.
In a saucepan over low heat, warm the vermouth. Then add the sage, rosemary and garlic; mix well and set aside.
In a skillet over medium heat, fry the bacon until crisp, then remove it with a slotted spoon and mix it with the bread mixture.
In the same skillet, melt the butter with the bacon grease. Add the onions, celery and parsley. Cook over medium heat until the vegetables are tender, about 10 minutes. Then add the ground chuck and pork sausage and cook until done.
Add the meat mixture to the bread mixture. Pour the reserved spice mixture over the stuffing and season with salt and pepper. Mix thoroughly until well blended. Taste and correct seasoning as necessary.
Makes about 10 cups (for 12-pound turkey) or 18-20 cups (for 15- to 20-pound turkey); analysis based on 1-cup serving.
From Toula Patsalis of Kitchen Glamor
Tested by Thelma Oakes for the Free Press Test Kitchen
Cook's note: For variety, add 1/2 pound of steamed, chopped chestnuts. Ground turkey, turkey sausage and turkey bacon may be substituted for the beef and pork versions.
260 calories (47% from fat), 14 grams fat (6 grams sat. fat), 22 grams carbohydrate, 12 grams protein, 808 mg. sodium, 42 mg. cholesterol, 45 mg. calcium, 1 gram fiber.