At a time when our thoughts turn to the holiday roast turkey and stuffing. Some, such as more than Turkey, stuffing, and I'm one of those people. Although I have purchased packaged stuffing when you are short of time, but I prefer homemade. There are two kinds of stuffing, one cooked inside the bird, and the other as cooked casserole. Many home cooks are preparing either.
Recipes for stuffing back generations. I have a copy of the Culinary School of Boston Cook Book by Franny Merritt Farmer, first published in 1896. It contains many recipes filler, including corn bread, cracking, viscera, apples, peaches, raisins, walnuts, chestnuts, sausage, oysters, and even watercress. They all start with a base of bread, a kind of fat, broth or water, and poultry seasoning.
The last resource more, Pillsbury book full of cooking, which was published in 2000, has many of these same recipes, with a new one, "Wild Rice Dressing sausage", and that Minnesotans like me enjoy. What is the difference between dressing and stuffing?
According to "Legends Debunked food: Turkey, stuffing and dressing Turkey are the same," posted on the website on the benefit, and the recipes are interchangeable. The stuffing in the bird before roasting mode, and simmer in a pan dressing. He says residents of the northern states in America, “filler,” say the population of the southern states, "dressing".
My husband and I'm hosting Thanksgiving this year. Make out the menu took me back to childhood, local and filler-made buttery I love so much. Day-old bread, age, works best for stuffing. If you're ambitious, you can make your own broth Turkey, but it is labor-intensive process. Commercial broth works just as well.
I've read some recipes that use olive oil instead of butter. While this is a much healthier option, stuffing does not taste right to me, but it contains butter. I prefer stuffing without giblets. Based on the classic recipes of the past, the adjectives have updated pieces of vegetables and celery seeds delicious. Warm gravy now!
1/2 cup butter, melted
2 tablespoons olive oil
1 large yellow onion, cut into chunks
2 stalks celery, cut into 1-inch pieces
5-6 cups stale bread
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 teaspoons celery seeds
4 tablespoons Italian parsley, roughly chopped
1/8 teaspoon freshly cracked pepper
3/4 teaspoon salt
1 cup (or a bit more) unsalted chicken broth
1. Heat oven to 350 degrees
2. Coat baking pan with cooking spray.
3. Remove bread crusts with serrated knife. Cut bread into 1-inch cubes or tear into chunks.
4. Transfer bread to large bowl.
5. Melt butter and olive oil in skillet. Add onion and celery and simmer until tender. (Do not let vegetables brown.)
6. Add vegetables to bread and toss.
7. Gently stir in parsley and seasonings.
8. Add broth to stuffing mixture and combine well.
9. Turn stuffing into prepared pan. Bake for 30 minutes, or until the top starts to brown. Makes about 8 servings.
Note: Never refrigerate a stuffed turkey. The bird should be stuffed just before roasting.