Any good ideas for a different Bird stuffing for the Holidays?!
I am gonna want to try something different and doing a Over stuffed Chicken for Thanksgiving for 2!. Ideas!?Www@FoodAQ@Com
Answers:
This is something unique and different is very good!.
The stuffing is made with Polenta!. A medium grind cornmeal!. We found this stuffing so good we make extra and bake the extra along with the chicken at the last 1/2 hour or so when roasting the chicken draining the fat from the chicken before adding it!.
Polenta Stuffing
2 cups chicken broth
1 cup water
? tsp salt
1 cup polenta
2 tbs chopped sage
1 tbs butter
1 tbs olive oil
1 med onion chopped
2 small celery ribs chopped with leaves
1 Bring water and broth to a boil
2!. Add polenta stirring as you add to prevent lumps
3!. Cook stirring constantly until thick and has heavy bubbles!. When it is done, the polenta will fall away from the pan without sticking
4!. Pour polenta into 9x11 baking pan and cool for about 45 minutes, then place in frig for a few hours to chill!.
5!. Preheat oven to 450
6!. Lightly oil a baking sheet
7!. Cut polenta into 1 inch cubes and place them on the baking sheet, not touching
8!. Place in oven and bake for 45 minutes or until toasted and somewhat dried, turning once in the process!.
9!. Place polenta cubes into a bowl with the sage!.
10!. Place butter and olive oil in medium skillet and sauté the onions and celery!.
11!. Add vegys to polenta mixture
12!. Stuff the chicken with the mixture; in this case do not overstuff or break up the polenta!.
Rub chicken with some olive oil and roast the chicken at 425 until golden brown and juices from the leg joint run clear!.
Www@FoodAQ@Com
The stuffing is made with Polenta!. A medium grind cornmeal!. We found this stuffing so good we make extra and bake the extra along with the chicken at the last 1/2 hour or so when roasting the chicken draining the fat from the chicken before adding it!.
Polenta Stuffing
2 cups chicken broth
1 cup water
? tsp salt
1 cup polenta
2 tbs chopped sage
1 tbs butter
1 tbs olive oil
1 med onion chopped
2 small celery ribs chopped with leaves
1 Bring water and broth to a boil
2!. Add polenta stirring as you add to prevent lumps
3!. Cook stirring constantly until thick and has heavy bubbles!. When it is done, the polenta will fall away from the pan without sticking
4!. Pour polenta into 9x11 baking pan and cool for about 45 minutes, then place in frig for a few hours to chill!.
5!. Preheat oven to 450
6!. Lightly oil a baking sheet
7!. Cut polenta into 1 inch cubes and place them on the baking sheet, not touching
8!. Place in oven and bake for 45 minutes or until toasted and somewhat dried, turning once in the process!.
9!. Place polenta cubes into a bowl with the sage!.
10!. Place butter and olive oil in medium skillet and sauté the onions and celery!.
11!. Add vegys to polenta mixture
12!. Stuff the chicken with the mixture; in this case do not overstuff or break up the polenta!.
Rub chicken with some olive oil and roast the chicken at 425 until golden brown and juices from the leg joint run clear!.
Www@FoodAQ@Com
What a great idea to use chicken!. I would get some packages of wild rice, make it according to directions, mix it with sauteed mushrooms, caramelized onions and cooked sausage!. Otherwise I would just stuff it to bursting with halves of lemons, onions, garlic, fresh sage and salt!. It would be the most flavorful chicken you've ever eaten (don't forget to brine the chicken overnight first)!. You could even serve a cranberry orange chutney right over the top of the chicken instead of gravy and instead of potatoes or stuffing you can have fresh vegetables like asparagus, or broccoli covered with cheese sauce, or squash!.Www@FoodAQ@Com
Skip the prepackaged bread cubes! Salty and not very good! I make my stuffing with sauteed onions, celery, fresh parsley and chicken broth, and I use challah bread (you can get this at a bakery)!. The taste difference is amazing!.
Cut the challah into cubes and dry them a bit in the oven before you make the stuffing!.Www@FoodAQ@Com
Cut the challah into cubes and dry them a bit in the oven before you make the stuffing!.Www@FoodAQ@Com
stuffing (inside the Bird) dressing left over toasted a little more (dryer)
It is just a simple savory bread pudding
why not several fruits quartered Peaches and pears apples and boiled eggs
you may have to adjust the gravy one for the meat and a sweet syrup for the dressing
I have been doing a small 9 lb turkey for years
I have found an Oriental twist of water chestnuts baby corn bamboo shoots blanched almonds and pecans but the apple is always welcome
Www@FoodAQ@Com
It is just a simple savory bread pudding
why not several fruits quartered Peaches and pears apples and boiled eggs
you may have to adjust the gravy one for the meat and a sweet syrup for the dressing
I have been doing a small 9 lb turkey for years
I have found an Oriental twist of water chestnuts baby corn bamboo shoots blanched almonds and pecans but the apple is always welcome
Www@FoodAQ@Com
Okay my basic stuffing for thanksgiving is my grandmothers recipe passed down thru my dad!.
My grandmaother was a typical "old fashioned" cook that never really used measurements, recipe cards are mostly just a list of ingredients!.
But I also cook the same way!.
This is what we add to our dressing!.
Bread-what ever you have on hand (for a chcicken I would say 2-3 pieces maybe)
chopped onion
chopped celery
salt
pepper
ground sage
melted butter
milk
Be very careful with the butter and milk, adding to much will make a mushy dressing!.
I have on occassion added these things:
Ground cooked bulk sausage
Corn
Dreid cherries
But you could also add stuff like:
slivered almonds
dried apricots would be good
try blue cheese or feta cheese, even feta cheese
Www@FoodAQ@Com
My grandmaother was a typical "old fashioned" cook that never really used measurements, recipe cards are mostly just a list of ingredients!.
But I also cook the same way!.
This is what we add to our dressing!.
Bread-what ever you have on hand (for a chcicken I would say 2-3 pieces maybe)
chopped onion
chopped celery
salt
pepper
ground sage
melted butter
milk
Be very careful with the butter and milk, adding to much will make a mushy dressing!.
I have on occassion added these things:
Ground cooked bulk sausage
Corn
Dreid cherries
But you could also add stuff like:
slivered almonds
dried apricots would be good
try blue cheese or feta cheese, even feta cheese
Www@FoodAQ@Com
I've made this dressing for about 30 years!. It's "fresher" tasting than bread crumbs and doesn't turn mushy & gray inside the bird!. Easy, because the crackers are already seasoned, and I DON'T saute or cook the veggies first!.!.!.!.!.
RITZ DRESSING
1-2 rolls of Ritz crackers, crushed (but not too fine) - the new Vegetable or Roasted garlic are good too
1/2 - 1 c!. EACH chopped onion and bell pepper (I use red & green)
Chopped fresh herbs (oregano, parsley - or whatever you like)
1 egg
Mix it all up and stuff the turkey!. If you need a little more moisture, add some extra-virgin olive oil!. You can stick a sprig of fresh rosemary at the bird opening too, if you want!.!.!.!.!.!.!.Www@FoodAQ@Com
RITZ DRESSING
1-2 rolls of Ritz crackers, crushed (but not too fine) - the new Vegetable or Roasted garlic are good too
1/2 - 1 c!. EACH chopped onion and bell pepper (I use red & green)
Chopped fresh herbs (oregano, parsley - or whatever you like)
1 egg
Mix it all up and stuff the turkey!. If you need a little more moisture, add some extra-virgin olive oil!. You can stick a sprig of fresh rosemary at the bird opening too, if you want!.!.!.!.!.!.!.Www@FoodAQ@Com
Okay what I usually do is this:
1)Add 2 cups flour, 2 eggs, 1 tsp aregano, 1 tsp cinamon, 1 tbsp of corn meal, and 1/2 cup of water in abowl, cook it in the oven or 30 minutes, it will be mushy but delicious!.
Its a family recipe!Www@FoodAQ@Com
1)Add 2 cups flour, 2 eggs, 1 tsp aregano, 1 tsp cinamon, 1 tbsp of corn meal, and 1/2 cup of water in abowl, cook it in the oven or 30 minutes, it will be mushy but delicious!.
Its a family recipe!Www@FoodAQ@Com