STUFFING!

[Marilyn. 340]

So, is the correct sequence:

1. cook bird
2. prepare stuffing separately
3. put hot, cooked stuffing inside bird?

you don't need to put he stuffing in the bird at all

[Nessa 23]

So, is the correct sequence:

1. cook bird
2. prepare stuffing separately

3. put hot, cooked stuffing inside bird?

* either cook stuffing around the turkey (like under in the turkey trey) or in a separate trey and serve it as a side dish.

[Amby 490]

william sonoma has an excellent cranberry & chesnut stuffing...I will try to find it

[Marilyn. 340]

william sonoma has an excellent cranberry & chesnut stuffing...I will try to find it

Chestnut and Cranberry Dressing

Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast. Here, tangy dried cranberries are combined with a traditional chestnut dressing that is also delicious served alongside roast pork.

Ingredients:

3 cups unsalted chicken stock

1 cup dried cranberries

4 Tbs. (1/2 stick) unsalted butter

1 yellow onion, chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

1/2 lb. bulk pork sausage

1 egg, lightly beaten

1-lb. loaf country-style bread, crusts removed,

cut into 1/2-inch pieces, toasted

2 cups prepared French chestnuts, halved

2 Tbs. chopped fresh sage

1 tsp. chopped fresh thyme

2 Tbs. chopped fresh flat-leaf parsley

Salt and freshly ground pepper, to taste

Directions

Preheat an oven to 350°F. Butter a 2 1D4 to 3-quart baking dish.

In a small saucepan over medium heat, warm the stock until steam starts to rise, 3 to 5 minutes. Remove from the heat and add the dried cranberries. Set aside.

In a large fry pan over medium heat, melt the butter. Add the onion, celery and carrot and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl.

In the same pan, sauté the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the vegetables.

In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let stand, stirring occasionally, until the stock is absorbed, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix. Transfer to the prepared baking dish. Bake until the dressing is browned and crispy, 45 to 50 minutes. Serves 10 to 12.

http://www.williams-sonoma.com/recipe/reci...AB8821036339F54

[Amby 490]

thanks marilyn!

[derekkj 0]

My dad is an amazing cook, this is what he does.

[snip]

Wow, Laura, your dad must be my mom, because it's the exact same recipe as hers!

you don't need to put he stuffing in the bird at all

No, you don't. But my dishes/pots are all too big to put in the oven with the bird! Or perhaps my oven is just too small.

Edited November 20, 2007 by derekkj

[Saddle Bronc 124]

The all-purpose rice-stuffing I described can be prepared nicely on stovetop (saucepan or pressure-cooker) or rice-cooker/crockpot.

[JenT 0]

My dad is an amazing cook, this is what he does.

[snip]

Wow, Laura, your dad must be my mom, because it's the exact same recipe as hers!

you don't need to put he stuffing in the bird at all

No, you don't. But my dishes/pots are all too big to put in the oven with the bird! Or perhaps my oven is just too small.

The only thing I miss from my divorce is the double oven I used to have.... sigh.

How is one supposed to prepare all of these wonderful baked dishes when the turkey takes the whole friggin' oven, the whol friggin' time?!?!?!

[~Laura and Nick~ 5]

My dad is an amazing cook, this is what he does.

Wow, Laura, your dad must be my mom, because it's the exact same recipe as hers!

It's good huh? I make it the same way and I love it, it's classic. My Grandmother made it that way too. Easy, simple and delicious. I can't wait for Christmas since I missed Thanksgiving this year, I was at Nick's in October.

I'm looking forward to next year when I'll be in the States, we will have two thanksgivings!! WOO!

[Saddle Bronc 124]

My dad is an amazing cook, this is what he does.

[snip]

Wow, Laura, your dad must be my mom, because it's the exact same recipe as hers!

you don't need to put he stuffing in the bird at all

No, you don't. But my dishes/pots are all too big to put in the oven with the bird! Or perhaps my oven is just too small.

The only thing I miss from my divorce is the double oven I used to have.... sigh.

How is one supposed to prepare all of these wonderful baked dishes when the turkey takes the whole friggin' oven, the whol friggin' time?!?!?!

You want a nice deal on a double-oven?

Just one catch--you DO need to make a trip to Calgary to get it.

[JenT 0]

My dad is an amazing cook, this is what he does.

[snip]

Wow, Laura, your dad must be my mom, because it's the exact same recipe as hers!

you don't need to put he stuffing in the bird at all

No, you don't. But my dishes/pots are all too big to put in the oven with the bird! Or perhaps my oven is just too small.

The only thing I miss from my divorce is the double oven I used to have.... sigh.

How is one supposed to prepare all of these wonderful baked dishes when the turkey takes the whole friggin' oven, the whol friggin' time?!?!?!

You want a nice deal on a double-oven?

Just one catch--you DO need to make a trip to Calgary to get it.

Would be a good excuse for a road trip! How old is it?

[Ban Hammer 13,340]

ok this is Nessa, it's too late and I don't feel like logging off and on again.

I wonder if someone could help me. My stuffing recipe asks for this:

4(1-inch) day-old brioche cut into 1-inch cubes.

I bought the only french bread I could find and it's like 2 breads and the total weigh is 16oz. How much of that bread should I use?

[no name 1]

ok this is Nessa, it's too late and I don't feel like logging off and on again.

I wonder if someone could help me. My stuffing recipe asks for this:

4(1-inch) day-old brioche cut into 1-inch cubes.

I bought the only french bread I could find and it's like 2 breads and the total weigh is 16oz. How much of that bread should I use?

I'm confused on your recipe....is the brioche supposed to be 4 pieces of 1" thick?

[Ban Hammer 13,340]

ok this is Nessa, it's too late and I don't feel like logging off and on again.

I wonder if someone could help me. My stuffing recipe asks for this:

4(1-inch) day-old brioche cut into 1-inch cubes.

I bought the only french bread I could find and it's like 2 breads and the total weigh is 16oz. How much of that bread should I use?

I'm confused on your recipe....is the brioche supposed to be 4 pieces of 1" thick?

charles here - that's word for word on the recipe. i've got no clue what a brioche is. sounds like a dog breed

[no name 1]

ok this is Nessa, it's too late and I don't feel like logging off and on again.

I wonder if someone could help me. My stuffing recipe asks for this:

4(1-inch) day-old brioche cut into 1-inch cubes.

I bought the only french bread I could find and it's like 2 breads and the total weigh is 16oz. How much of that bread should I use?

I'm confused on your recipe....is the brioche supposed to be 4 pieces of 1" thick?

charles here - that's word for word on the recipe. i've got no clue what a brioche is. sounds like a dog breed

http://en.wikipedia.org/wiki/Brioche

It's a very dense eggy bread, a little bit sweet. Usually it's in roll form so maybe they mean 4 rolls cut up?

Edited November 21, 2007 by devilette