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Последние темы
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A B C D E F G H K L M N O P Q R S T U V W Y | STUFFING
- Начинка
STUFFINGS FOR FISH, MEAT, POULTRY AND GAME
Stuffings does not necessarily have to be baked in the fowl or meat. If the bird is small or if there is some stuffing left over, it may be baked or steamed in a well-greased ring mold, loaf pan or individual molds. Fill center of ring with vegetables. Croquettes of stuffing, made by the usual method, are served in a circle around the bird.
BREAD STUFFING
No. 1.
1 1/2 cups bread-crumbs
1/4 teaspoon pepper
1/4 cup butter or other fat
1 egg
1 teaspoon salt
Moisten the bread-crumbs with the egg slightly beaten and the melted fat. Season and mix well. This makes a rich, moist dressing.
No. 2.
2 to 3 tablespoons melted fat
1 to 2 tablespoons milk or stock
1 tablespoon chopped onion
1 cup dry bread-crumbs
l/2 teaspoon each sage, chopped celery, parsley
1 teaspoon salt
l /4 teaspoon pepper
Melt the fat in the frying-pan; add the onion, and saute until tender. Add the bread-crumbs and seasonings and mix well. Then add the milk or stock. This makes a loose, light stuffing much preferred by many to the soft moist or compact type. It can be varied by leaving out the onion or the sage, by adding chopped celery or by adding two tablespoons of seeded raisins.
No. 3.
l / 2 cup milk
1/4 teaspoon pepper
2 cups grated bread-crumbs
1/4 teaspoon thyme
l l/2 tablespoons melted fat
l/2 teaspoon powdered sage
1 egg
l/2 teaspoon chopped onion
l/2 teaspoon salt
1/4 teaspoon summer savory
Pour the milk on the crumbs and let stand about one hour, then add the seasonings, the fat, and the egg slightly beaten.
CRACKER CRUMB STUFFING
1 cup cracker-crumbs
1/8 teaspoon pepper
2 tablespoons butter or other fat
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
l/4 cup boiling water
Melt the fat and mix with the crumbs. Add the water, and then the seasonings. When this stuffing is used, a greater allowance than usual must be made for swelling.
POTATO STUFFING
2 cups hot mashed potato
1 cup bread-crumbs
l /2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon sage
4 tablespoons melted butter or other fat
2 tablespoons onion-juice
Mix the ingredients in the order given.
CELERY STUFFING
2 cups chopped celery
1 teaspoon salt
2 tablespoons fat
l /2 teaspoon pepper
2 cups stale bread-crumbs
Chop the celery fine. Melt the fat, add the crumbs and mix well. Add the celery, salt and pepper.
OYSTER STUFFING
2 cups oysters
2 cups dry bread-crumbs
1 teaspoon salt
¼ teaspoon pepper
¼ cup melted fat
Mix the oysters well with the bread-crumbs and seasoning, and add the melted fat.
PINEAPPLE-NUT STUFFING
4 cups stale bread, l/2 inch cubes
1 teaspoon paprika
1 pimiento
3/4 cup celery, finely chopped
Dash cayenne
3/4 cup pineapple, small pieces
2 teaspoons salt
¼ cup butter
1/2 cup walnuts, chopped fine
2 eggs
Combine bread, celery, walnuts, pineapple, pimiento, and seasoning. Melt butter, remove from heat, stir in unbeaten eggs, add to bread mixture. Toss lightly. Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops. Substitute crisp bacon cut in small pieces for nuts, reduce salt one-third and add grated onion, or substitute red or green bell pepper for pimiento.
SAUSAGE STUFFING
l /2 pound sausage-meat
1 tablespoon onion-juice
2 cups dried bread-crumbs
1 tablespoon minced parsley
Salt and pepper
Mix sausage and crumbs, then add seasonings.
MUSHROOM STUFFING
3 cups stale bread-crumbs
6 tablespoons butter or other fat
l /2 cup chopped mushrooms
1/2 teaspoons salt
l/2 teaspoon powdered thyme
1 teaspoon minced parsley
Mix ingredients in the order given.
RICE STUFFING
1 cup milk
4 cups cold boiled rice
1 cup soft bread-crumbs
l/2 pound sausage meat
1 chopped onion
Sage
1 tablespoon butter or other fat
Parsley
Sweet herbs
Salt and pepper
Pour the milk over the crumbs. Cook the onion in the fat until brown, then add the rice, the soaked crumbs, the sausage, and seasonings to taste.
CHESTNUT STUFFING
No. 1.
1 quart chestnuts
Salt and pepper
3 tablespoons butter
Shell and blanch chestnuts and boil one-half hour in water enough to cover them, then drain. Do not chop or mash them. Add to them the butter, salt and pepper.
No. 2.
1 quart chestnuts
2 tablespoons cream
l /4 cup bread-crumbs
Salt and pepper
2 tablespoons butter or other fat
Onion-juice, if desired
Shell and blanch the chestnuts and cook in boiling water until tender. While they are still hot, rub them through a coarse sieve or colander. Add other ingredients in order given.
RAISIN-NUT STUFFING
2 cups stale bread crumbs
½ cup broken walnut meats
1/3 cup butter, melted
1 teaspoon salt
1/2 cup chopped seeded raisins
1/8 teaspoon pepper
1/2 teaspoon sage
Mix ingredients together lightly with fork. Yield: 2 l /2 cups stuffing.
WILD RICE AND MUSHROOM STUFFING
1/3 cup chopped onion
1/4 pound sausage meat
1/4 cup butter
3 cups boiled wild rice
1 cup chopped mushrooms
1 teaspoon salt
Saute onion in 2 tablespoons butter 5 minutes, or until lightly browned, and remove from pan; add remaining 2 tablespoons butter and mushrooms, and cook 5 minutes, then remove from pan. Fry sausage meat until lightly browned, stirring constantly; remove from heat and stir in onion and mushrooms; add wild rice and salt, mixing lightly. This makes a light goose stuffing. Yields 5 cups stuffing or enough for 1 (10 Ib.) goose.
***
Bulgar Wheat and Fruit Stuffing
1 1/4 cup bulgar wheat
1/2 cup apple juice
1/4 cup dried apples
10 dried apricots
1/4 cup raisins
1 8-ounce package seasoned bread stuffing
1/4 cup toasted pine nuts or pecans
1/2 to 3/4 cups fat-free and low sodium chicken broth
Salt and pepper for seasoning
Bring 2 quarts of salted water to a boil. Add the bulgar wheat, bring back to a boil. Lower heat just enough so that the pot doesn't spill over and cook for 15 minutes.
While the bulgar is cooking, pour the apple juice into a micro-safe measuring cup. Chop the apples and apricots. Add the apples, apricots and raisins to the apple juice stirring to combine. Microwave at full power for 1 minute and set aside.
Drain the bulgar wheat and return to the pot. Stir in the bread stuffing, apples, apricots, raisins and pine nuts. Stir in just enough chicken broth to moisten the bread. Season to taste with salt and pepper. Heat in the microwave for 3-4 minutes. The stuffing can be made 2 days ahead and stored in the refrigerator.
Lamb and Veal Stuffing
Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted butter or suet.
Poultry Stuffing
One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter.
Chestnut Stuffing for Poultry
One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, onehalf cup melted butter.
Oyster Stuffing for Poultry
Substitute small raw oysters, picked and washed, for chestnuts in above recipe.
Celery Stuffing
Substitute finely cut celery for chestnuts.
Stuffing for Tomatoes, Green Peppers, Etc.
One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.
Stuffing for Pork
Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter, or pork fat, salt and pepper to taste.
Sage Stuffing for Geese and Ducks
Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste. |
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