Anyone know a quick and easy stuffing recipe for thanksgiving?!
I am having my daughters teenagers mind you help with cooking this year the family recipe is way to hard I want something easy they can do themselves but I also want it to be good soul food is not easy to cook to begin with this should be fun lolWww@FoodAQ@Com
Answers:
2 Boxes Stove Top but instead of water - use chicken broth!. also cook up some bacon and add it to it, SO DELISH!!!
Here is a Traditional they can make, which is simple also!. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening!.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs!. Mixture will be dry!.
Pack lightly into uncooked turkey!. Roast turkey as directed!. You can also place in a baking dish and bake it instead!.Www@FoodAQ@Com
Here is a Traditional they can make, which is simple also!. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening!.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs!. Mixture will be dry!.
Pack lightly into uncooked turkey!. Roast turkey as directed!. You can also place in a baking dish and bake it instead!.Www@FoodAQ@Com
*rice-a-roni (i suggest the wild rice and the butter & herb flavors)
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients!. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out)!. Www@FoodAQ@Com
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients!. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out)!. Www@FoodAQ@Com
make some toast with diff breads
(wheat, flaxseed, white, ect!.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)Www@FoodAQ@Com
(wheat, flaxseed, white, ect!.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)Www@FoodAQ@Com
Try "Stove Top"Www@FoodAQ@Com
home made bread eggs season etc or insteadWww@FoodAQ@Com
SAGE AND ONION STUFFING
Ingredients
4 large onions
10 sage-leaves
125g/?lb of breadcrumbs
40g/1?oz butter
salt and pepper to taste
1 egg
Method
1!. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness!.
2!. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use!.
3!. It should be rather highly seasoned, and the sage-leaves should be very finely chopped!.
4!. Many cooks do not parboil the onions in the manner just stated, but merely use them raw!. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable!.
5!. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with!.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3?oz unsweetened chestnut purée or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3?oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1!. Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth!.
2!. Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them!.
3!. Remove from the processor!. Add sunflower seeds and season to taste!.
4!. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a paté on toast!.
Hope this helps!! Happy Thanksgiving!Www@FoodAQ@Com
Ingredients
4 large onions
10 sage-leaves
125g/?lb of breadcrumbs
40g/1?oz butter
salt and pepper to taste
1 egg
Method
1!. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness!.
2!. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use!.
3!. It should be rather highly seasoned, and the sage-leaves should be very finely chopped!.
4!. Many cooks do not parboil the onions in the manner just stated, but merely use them raw!. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable!.
5!. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with!.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3?oz unsweetened chestnut purée or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3?oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1!. Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth!.
2!. Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them!.
3!. Remove from the processor!. Add sunflower seeds and season to taste!.
4!. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a paté on toast!.
Hope this helps!! Happy Thanksgiving!Www@FoodAQ@Com