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| 05:15 AM | ||
| Users Online Now: 1,208 (Who's On?) | Visitors Today: 297,855 | |
| Pageviews Today: 486,381 | Threads Today: 137 | Posts Today: 2,451 |
| 05:15 AM | ||
Anyone with a great stuffing recipe? | |
Zorro A. Knievel Esq.
 User ID: 79264257 01/03/2021 09:28 AM Report Abusive Post Report Copyright Violation | It's a real thing lol, potato filling, way better than that stuffing. Never heard of it before... Do you cut it in cubes, mash, or what? Curious about this one. Just saw your post, thanks! Fry some bacon Dice and brown an onion in butter/bacon fat Make toast, rip into pieces, then simmer in your onions. Boil and mash your potatoes (I like to use a masher, not a mixer), add egg, milk, and butter and mix. Add your bacon/onion/bread mixture to your potato mixture and bake at 350 for about an our. The top will rise and brown. Last Edited by Zorro A. Knievel Esq. on 01/03/2021 09:28 AM COVID IS NOT FUCKING REAL, WW3 AIN'T GUNNA HAPPEN. TURN OFF YOUR MOTHERFUCKING TV. [link to youtube.com (secure)] [link to youtube.com (secure)] |
| Anonymous Coward User ID: 74714546  United States01/03/2021 09:30 AM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 76894238  Mexico01/03/2021 09:36 AM Report Abusive Post Report Copyright Violation | ... Quoting: Spritzer So you don't toast the bread before? Ive done it before, and not sure if it really makes much difference? . no, I don't want the bread to soak up the butter and any spices. Thats the thing... Most recipes say toast. I think Ive always used toast. Im not going to toast it this year. Save me loads of time.  whatever you do, it will be great! I do toast nuts before making a pecan pie, or walnuts for snacking. but had not heard of toasting stuffing bread. Bacon is always a thing.... your house is going to smell fabulous soon! Thanks! Would you be so kind and share your brine recipe for the turkey, please?  |
| Anonymous Coward User ID: 79359920 United States01/03/2021 09:38 AM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 76894238 Mexico01/03/2021 09:42 AM Report Abusive Post Report Copyright Violation | |
| Bailey Howe
User ID: 23099501 United States01/03/2021 09:43 AM Report Abusive Post Report Copyright Violation | |
| Aphelius
User ID: 79788442  United Kingdom01/03/2021 09:45 AM Report Abusive Post Report Copyright Violation | 50 % Paxo stuffing mix 50% pork sausage meat (Lincolnshire sausage meat) [link to www.paxo.co.uk (secure)] my christmas recipe Last Edited by Aphelius on 01/03/2021 09:48 AM |
| cosmicgypsy
User ID: 74619032 United States01/03/2021 09:57 AM Report Abusive Post Report Copyright Violation | I put celery, onion, garlic, chopped apple, craisins, walnuts or pecans, sausage, lots of parsley, butter, egg and I cook fresh sage in with the giblets to make a rich seasoned broth to moisten the stuffing. A good broth will make all the difference. I rarely stuff my bird. I sometimes form the stuffing into bun-like shapes and bake them off. I like it like that because there is more crunchy part - I like crunchy - and it's a different way to serve stuffing. It's also a good way to portion control if you're a restaurant owner. It also looks better on a plate, rather than just a spoon full of stuffing slapped on it. My stuffing really is very flavorful....  You never change things by fighting the existing reality. To change something build a new model that makes the existing model obsolete. -Buckminster Fuller ...I adapt to the unknown, under wandering stars I've grown, by myself, but not alone... [link to www.youtube.com (secure)] |
| splicer309 User ID: 53357469 United States01/03/2021 10:03 AM Report Abusive Post Report Copyright Violation | |
