Stuffings.STUFFING SATISFIES THE taste buds taste buds taste npl → Geschmacksknospen pl without taxing labor or stretching the budget. You can purchase stuffing mixes that come with the fixings: bread or cornbread cubes and seasoning packets. Better yet, make your own stuffing. Preparing stuffing is as easy as tossing bread cubes with spices, herbs, and enough liquid to moisten. First, allow fresh white bread, wheat bread wheat bread n. A bread made from a mixture of white and whole-wheat flours. , or cornbread to dry long enough so that you can cube it. Be sure extra sweet roils and muffins are dry enough to chop. Save the end slices of white, wheat, and sourdough bread for savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. stuffings, as well as extra cornbread, dinner rolls, and crusty crust·y adj. crust·i·er, crust·i·est 1. Having, resembling, or being a crust. 2. Rough or surly in manner. See Synonyms at gruff. French and Italian bread for sweet stuffing. For savory stuffings, combine coarse fresh or dry bread cubes with vegetable or mushroom broth broth liquid media for culturing microorganisms. cooked meat broth a medium useful for culturing anaerobic bacteria. enrichment broth one modified to permit growth by selected bacteria. , remembering that fresh bread cubes will soak up more liquid. Add sauteed or steamed minced carrots, celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America. , onions, mushrooms, bell peppers, cut corn, canned tomatoes Canned tomatoes are tomatoes, usually peeled, that are sealed into a can, after having been processed by heat.[1] Variants Plum tomatoes such as Roma or San Marzano are the most common choice for canning, since they have a greater solid-to-liquid ratio , cooked lentils, pearl onions pearl onion n. A tiny onion with a mild flavor, often pickled and used as a condiment. or peas, and seasonings that best complement the rest of the meal. Dry poultry seasoning is fine to add flavor, or you can use your favorite dried herb and spice combos. If you are making sweet stuffings, combine finely diced fresh or dry bread cubes with liquid, such as apple, orange, or pineapple juice, or liquid drained from canned fruit. Then, add chopped canned peaches, apricots, pears, or plums; minced dried apricots Noun 1. dried apricot - apricots preserved by drying dried fruit - fruit preserved by drying , prunes, or figs; raisins; dried cranberries A dried cranberry is a cranberry which has been dried. They are similar in texture to a raisin but more tart in flavor. The vast majority of dried cranberries sold in the world are marketed by the Ocean Spray agricultural cooperative under the trade name "Craisins", a portmanteau ; canned crushed pineapple; shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. carrots; frozen, thawed thaw v. thawed, thaw·ing, thaws v.intr. 1. To change from a frozen solid to a liquid by gradual warming. 2. sliced raspberries; shredded coconut; crushed nuts; or chocolate chips Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. . To season, combine ground cinnamon, nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. , ginger, mace Mace, chemical spray Mace, chemical spray device used by police in riot control. Mace is ordinary tear gas (chloroacetophenone, or CN) in a volatile solvent contained in a spray can. It causes severe lacrimation and temporary blindness. , and a pinch of doves along with fresh or dry lemon or orange zest Noun 1. orange zest - tiny bits of orange peel orange peel, orange rind - the rind of an orange . Press mixture into loaf pans, baking dishes, or muffin tins A muffin tin is a pan in which muffins or cupcakes are baked. A single cup within a regular muffin tin is 3 and 1/2 ounces and most often has room for 12 muffins, although tins holding 6, 8, 11, 24, and 35 muffins do exist. , and bake until thoroughly heated. You can easily enjoy great stuffings during any time of the year. Prepare extra stuffing, bake in muffin tins, and freeze until needed. Never refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. or freeze uncooked stuffing. Cook it, cool it, and freeze it. When ready to use, don't let stuffing thaw. Just heat it in the oven or, for individual portions, in the microwave. Stuffings can be served as a meal or incorporated into any part of a meal. Fill tomatoes, peppers, sweet onions Sweet onion is a variety of onion that is not pungent. There are several varieties of sweet onion. Although all onions have sugar, sweet onions have a very low sulfur content as compared to typical onions. Also, the water content is comparatively very high. , zucchini zucchini Subspecies of Cucurbita pepo, dark green elongate summer squash in the gourd family, of great abundance in U.S. home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers. , butternut butternut: see walnut. butternut Deciduous nut-producing tree (Juglans cinerea) of the walnut family, native to eastern North America. A mature tree has gray, deeply furrowed bark. squash, or mushroom caps with savory stuffing, and serve as an entree or side dish side dish n. A dish served as an accompaniment to the main course. Noun 1. side dish - a dish that is served with, but is subordinate to, a main course entremets, side order . Savory stuffings are a pleasant alternative to potatoes, rice, and cooked grains. Load fresh apples or canned peach halves with sweet stuffing, or place a scoop of sweet stuffing on a dish with a pineapple ring to make a sweet side dish or dessert. In fact, sweet stuffings make a good base for carrot and zucchini bread or for desserts, such as bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. . Begin with dry bread and muffins. Finely dice the bread so that it can absorb maximum moisture. Bake and freeze, then reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" when needed. Serve dessert stuffings with heated maple syrup maple syrup: see under maple. or applesauce, chopped canned fruit, a scoop of sorbet, or crushed fresh or canned pineapple.
TOP OF THE STOVE
STUFFING MIX I
(Makes eight 1/2-cup servings)
NOW
3 1/2 cups unseasoned bread cubes
3 Tablespoons dried celery flakes
2 Tablespoons dried parsley
2 Tablespoons dried onion
1 teaspoon poultry seasoning
1/2 teaspoon sage
Measure and combine ingredients.
Store in an airtight container.
LATER
1 cup vegetable broth
2 Tablespoons vegan margarine
In a large saucepan, combine
broth and margarine with dry
mix. Bring to a boil, reduce heat,
cover, and simmer for 10 minutes.
Remove from heat and allow to
stand for 5 minutes before serving.
Total calories per serving: 222 Fat: 5 grams
Carbohydrates: 36 grams Protein: 6 grams
Sodium: 507 milligrams Fiber: 2 grams
Note: If you like, add sauteed or
steamed chopped vegetables, sliced
canned or fresh mushrooms, or
chopped onions to stuffing while
it is simmering.
TOP OF THE STOVE
STUFFING MIX II
(Makes six 1/2-cup servings)
NOW
2 cups unseasoned breed cubes
1/4 cup chopped pistachios, pecans,
or walnuts
2 Tablespoons dried parsley
1 Tablespoon poultry seasoning
1 teaspoon dried rosemary
Measure and combine ingredients.
Store in an airtight container.
LATER
1 cup vegetable stock
Heat vegetable stock in a medium
pot and bring to a boil. Add stuffing
mix, reduce to simmer, stir
well, and allow mixture to simmer
for 3 minutes. Remove from heat
and allow mixture to sit, covered,
for 5 minutes before serving.
Total calories per serving: 184 Fat: 5 grams
Carbohydrates: 28 grams Protein: 6 grams
Sodium: 389 milligrams Fiber: 2 grams
ALMOND-APPLE STUFFING
(serves 16)
Vegetable oil spray
2 pounds stuffing mix combined with
seasoning packet *
1 1/2 cups chopped celery
1 1/2 cups chopped onions
4 green apples, cored, then cut into
1/2-inch pieces
1 1/2 cups raisins
1 cup chopped parsley
1 1/2 cups apple juice
1/2 cup vegetable oil
1 cup diced almonds
Preheat oven to 350 degrees.
Spray a baking dish with oil. In a
large bowl, combine stuffing mix,
celery, onions, apples, raisins, and
parsley. Moisten with apple juice
and oil, tossing lightly but well.
Add more apple juice if needed.
Cover and bake for 30 minutes
until heated through. Uncover,
sprinkle with almonds, and bake
5-10 minutes longer.
Total calories per serving: 400 Fat: 12 grams
Carbohydrates: 67 grams Protein: 8 grams
Sodium: 921 milligrams Fiber: 5 grams
ORANGE-PARSLEY
STUFFING
(Serves 16)
Vegetable oil spray
2 pounds stuffing mix combined with
seasoning pocket *
1/2 cup vegetable oil
1 cup orange juice
2 green apples, unpeeled and diced
1/2 cup chopped fresh parsley
1/2 cup chopped dried apricots
1/2 cup wheat germ
Preheat oven to 350 degrees. Spray
a baking dish with oil. Combine
stuffing mix with oil, orange juice,
apples, parsley, apricots, and wheat
germ. Combine well. Pack tightly
into baking dish. Bake for 30 minutes
or until golden brown.
Total calories per serving: 323 Fat: 9 grams
Carbohydrates: 52 grams Protein: 8 grams
Sodium: 903 milligrams Fiber: 3 grams
DRIED FRUIT
BREAD PUDDING
(Serves 12)
Suitable to use as a sweet side dish
or dessert.
Vegetable oil spray
1 1/2 pounds (about 3 1/2 cops) stuffing cubes
or croutons
1/2 cup vegetable oil
1 1/2 cups apple juice or juice drained
from canned fruit
1 cup raisins
1 cup dried apricots, chopped
3/4 cup canned crushed pineapple,
not drained
1 cup pecans, chapped (optional)
Preheat oven to 325 degrees. Spray
a baking dish with oil. In a mixing
bowl, combine all ingredients and
stir to thoroughly moisten. Transfer
into baking dish and bake until
golden brown, about 30 minutes.
Serve with heated maple syrup, a
scoop of sherbet or vegan frozen
dessert, or hot applesauce.
With optional pecans included:
Total calories per serving: 467 Fat: 18 grams
Carbohydrates: 69 grams Protein: 8 grams
Sodium: 911 milligrams Fiber: 5 grams
CRANBERRY-MAPLE
STUFFING
(Serves 16)
Suitable to use as a sweet side dish
or dessert.
1 cup fresh or frozen cranberries
1/2 cup peeled and diced apples
1 cup raisins
1/2 cup vegetable oil
1/2 cup maple syrup
1/4 cup apple juice
2 Tablespoons apple juice concentrate
2 pounds (about 4 1/2 cops) stuffing cubes
or croutons
Preheat oven to 350 degrees. Combine
cranberries, apples, raisins,
and oil in a small pot. Add maple
syrup and just enough water to
cover. Cook over medium heat
until cranberries begin to pop,
about 5 minutes. Remove from
heat and stir in juice concentrate.
Add stuffing cubes or croutons.
Transfer to baking dish or muffin
tins. Bake for 30 minutes.
Total calories per serving: 351 Fat: 9 grams
Carbohydrates: 62 grams Protein: 7 grams
Sodium: 907 milligrams Fiber: 3 grams
APPLESAUCE STUFFING
(Serves 12)
Suitable to use as a dessert or sweet
side dish.
1 1/2 pounds cornbread stuffing mix
3 cups applesauce
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons orange zest
2 Tablespoons orange juice concentrate
1-2 cups apple juice
Preheat oven to 350 degrees. Mix
all ingredients except apple juice
together. Slowly add apple juice,
using just enough to moisten the
mixture; you may need as little as
1/2 cup. Transfer into loaf pans or
muffin tins and bake until golden
brown, about 30 minutes.
Total calories per serving: 256 Fat: 2 grams
Carbohydrates: 53 grams Protein: 6 grams
Sodium: 913 milligrams Fiber: 7 grams
CARROT-RAISIN
STUFFING BREAD
(Serves 10)
Suitable to use as a sweet side dish
or dessert.
Vegetable oil spray
1 pound cornbread stuffing mix
1/4 cup vegetable oil
1 1/4 cups fresh shredded carrots
1 cup raisins
1 cup canned crushed pineapple,
not drained
1/2 cup apple juice
1/2 cup water
1/4 cup silken tofu
Preheat oven to 350 degrees. Spray
loaf pans with oil. In a large mixing
bowl, combine all ingredients, stirring
to mix well. Transfer into loaf
pans and pack in tightly. Bake for
30 minutes or until a knife inserted
into the center comes out clean.
Total calories per serving: 297 Fat: 7 grams
Carbohydrates: 53 grams Protein: 6 grams
Sodium: 741 milligrams Fiber: 7 grams
CITRUS RAISIN DRESSING
(Serves 12)
Suitable to use as a sweet side dish
or dessert.
3/4 cup diced fresh ar conned grapefruit
segments
1/2 cup diced fresh orange segments
1/4 cup chopped walnuts (optional)
1 1/2 pounds cornbread stuffing mix
1/4 cup raisins
1 teaspoon orange zest
1 teaspoon lemon zest
1/2 cup vegetable oil
3 Tablespoons brown sugar
1 cup orange juice
Preheat oven to 325 degrees. Combine
grapefruit, oranges, and walnuts
with stuffing mix. Stir in
raisins, zests, and oil. Add brown
sugar to the orange juice, and
slowly add the juice until mixture
is moistened. Pack into loaf pan
or muffin tins and bake for 30
minutes or until golden brown.
With optional walnuts included:
Total calories per serving: 350 Fat: 13 grams
Carbohydrates: 53 grams Protein: 7 grams
Sodium: 912 milligrams Fiber: 7 grams
FRUIT-NUT DRESSING
CASSEROLE
(Serves 16)
Vegetable oil spray
2 pounds stuffing mix combined with
seasoning pocket * (See page 9.)
1/2 cup chopped dried prunes
1/2 cup chopped celery
1/2 cup chopped peeled apples
1/2 cup raisins
1/2 cop chopped onions
1/2 cup chopped almonds
1/2 cup olive oil
1/2 cup apple juice
Preheat oven to 350 degrees.
Spray a baking dish with oil.
Combine stuffing mix, prunes,
celery, apples, raisins, onions, and
almonds with olive oil. Gradually
add juice to the mixture. Transfer
into prepared baking dish. Cover
and bake for 30 minutes. Remove
cover and bake 5-10 minutes
longer for a crispier top.
Total calories per serving: 336 Fat: 10 grams
Carbohydrates: 54 grams Protein: 7 grams
Sodium: 908 milligrams Fiber: 3 grams
MEDITERRANEAN
STUFFING
(Serves 16)
Vegetable oil spray
2 pounds stuffing mix combined
seasoning pocket * (See page 9.)
1 3/4 cups conned marinated artichoke
hearts, chopped but not drained
1 pound frozen chopped spinach, thawed
and squeezed dry
1 Tablespoon dried oregano
1 Tablespoon dried basil
3 Tablespoons nutritional yeast ar grated
vegan parmesan cheese
1 cup vegetable broth
Preheat oven to 350 degrees.
Spray a baking dish with oil. In
a large bowl, combine stuffing
mix with artichoke hearts. Add
remaining ingredients and toss
together lightly. Place in casserole
dish and bake for 45 minutes.
Uncover for the last 15 minutes
for a crispier top.
Total calories per serving: 246 Fat: 3 grams
Carbohydrates: 47 grams Protein: 8 grams
Sodium: 1,005 milligrams Fiber: 4 grams
SALSA STUFFING
(Serves 16)
2 pounds cornbread stuffing mix combined
with seasoning pocket * (See page 9.)
1/2 cup vegetable oil
1 cup tomato juice
1/2 cup canned chopped tomatoes, drained
1/2 cup salsa
1 cup olives, chopped
1 cup corn (whole kernel), drained
Preheat oven to 325 degrees. Mix
all ingredients together until well
combined. Pack into baking dish
and bake for 40 minutes or until
golden brown.
Total calories per serving: 297 Fat: 10 grams
Carbohydrates: 46 grams Protein: 7 grams
Sodium: 1,045 milligrams Fiber: 7 grams
AT THE STORE Look for these selections in your local market. CROUTONS * Brownberry (Division of Arnold Foods) * Salad Nuggets Nuggets can refer to several branches of interest:
* Pepperidge Farm Pepperidge Farm was founded in 1937 by Margaret Rudkin, who named the brand for a property her family owned in Connecticut (which itself was named for the pepperidge tree, Nyssa sylvatica). In 1961, the company was purchased by Campbell's. Unseasoned Bread Cubes * Mrs. Cubbison's Unseasoned Bread Cubes STUFFING MIX * Mrs. Cubbison's Cornbread, Cubed and Seasoned Varieties (Not stove top variety, which may have chicken stock) * Pepperidge Farm Seasoned * Allergycare Stuffing Mix Herb and Onion--Advertised as "suitable for vegans The following is a list of notable people who practise (or practised) veganism. Entertainers
STUFFING VARIATIONS * If using a packaged stuffing mix, combine stuffing with seasoning packet before proceeding with recipe. If making your own mix, combine each pound (about 2 1/4 cups) of dried bread cubes or croutons with 2 teaspoons dried parsley, 1/2 teaspoon tea·spoon n. Abbr. tsp., tsp A measure of about 1 fluid dram or 5 milliliters. teaspoon a household unit of volume or capacity approximately equal to 5 milliliters. black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. , 1/2 teaspoon dried sage, 1 teaspoon dried tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , and 1/2 teaspoon dried rosemary. Or, you can use 2 Tablespoons poultry seasoning for each pound dried bread cubes or croutons. For the following recipes, a standard loaf pan or an 8" x 8" casserole dish will work well. You can also use muffin tins. |
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