04 Dec 08
Originally posted by trev33Oh dear. My measuring cup says 8 oz. on it. One pound for 2 cups. 1 cup would be about the size of an English beaker (mug). This new measuring cup says .05 liters to two cups. Hope that helps. My Norwegian chess buddy on another site also gives me recipes in pounds and so forth. I am totally lost. I KNOW! Just use common sense and your taster, Trevor!🙂
thanks ale but i don't know what is in one of your cups? i use grams but if you have it in pounds and ounces i can convert.
04 Dec 08
Originally posted by SunburntBetter yet, why not post it here? Thread 93832
I'll send you the recipe, smartass! 😛
04 Dec 08
Originally posted by trev33I prefer stuffing made from bread cubes rather than crumbs.
i don't like google for recipes, if the recipe was any good it would not be available for free on the internet (i don't intent on paying the rhp people) but its more likely to be a real home cooking recipe which i want. plus if i wanted a poncy french stuffing recipe i could just open one of my cooking books but i haven't got $30 per person to spend on stuffing.
My method is as follows:
Cube up some good, crusty bread into smallish dice (no more than 1" and not less than 1/2"😉. Sourdough is nice and recently I did a combo of sourdough and whole wheat.
Let it dry thoroughly. You can either let it sit out for a few days or dry it in an oven on very low heat if you're careful not to turn it into toast.
Fry up some bulk sausage* and diced onion. The proportion is up to you but I used 1/2 lb of sausage for 2 loaves of bread and it was alright. I thought it could have used a little more.
Mix the onion and sausage into your bread cubes. At this point, I also added diced apple for some sweetness and a little seasonality. Dried cranberries are also nice. Some people add sliced chestnuts. It's totally up to you.
Start adding hot broth** a cup or so at a time, stirring after each addition, until it starts to hold together. If you're stuffing a bird, use a little less liquid. If you're cooking it in a dish, make it as dry or moist as you like. Just don't go nuts and make it soggy.
Taste for seasoning. Sage, thyme, marjoram, salt and pepper will be good additions if you feel it needs more flavor. Just add little bits at a time.
If you're cooking it in a dish, take the top off for the last 15 minutes of baking so the top gets crusty.
* Since I'm a vegetarian, I used a veggie sausage that was very good. You can use regular and if you like, you can cook and chop up the giblets to add too.
** I used veg broth. If you're making a turkey, use chicken broth or turkey broth if you can find it.
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04 Dec 08
Originally posted by ale1552i bet the norwegian guy was changing it from grams and kg into pounds. i never understood why america (and a lot of people here) still use pounds and ounces....and cups.
Oh dear. My measuring cup says 8 oz. on it. One pound for 2 cups. 1 cup would be about the size of an English beaker (mug). This new measuring cup says .05 liters to two cups. Hope that helps. My Norwegian chess buddy on another site also gives me recipes in pounds and so forth. I am totally lost. I KNOW! Just use common sense and your taster, Trevor!🙂
convert to the metric system...so much easier for everyone 😀
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04 Dec 08
Originally posted by Mimori love your 'some' theory, no change of miss portioning that dish 😛
I prefer stuffing made from bread cubes rather than crumbs.
My method is as follows:
Cube up some good, crusty bread into smallish dice (no more than 1" and not less than 1/2"😉. Sourdough is nice and recently I did a combo of sourdough and whole wheat.
Let it dry thoroughly. You can either let it sit out for a few days or dry it in an oven on very l ...[text shortened]... oth. If you're making a turkey, use chicken broth or turkey broth if you can find it.
btw what is bulk sausage?
04 Dec 08
Originally posted by trev33Sausage that isn't in casing. If you can't find it, and I'd be very surprised if you couldn't, get regular sausages and remove the casing.
i love your 'some' theory, no change of miss portioning that dish 😛
btw what is bulk sausage?
As for the proportions, it's stuffing, not rocket science. You add stuff until it looks and tastes right.
04 Dec 08
Originally posted by trev33I'ev to make Christmas dinner for 6-8, and i've never done anything like that, or as big as that before....PM me any tips.
i've been given free reign to make christmas dinner for 9 people and 3 children this christmas and want your recipes for stuffing as i've not decided which one to do.
tips on how you make it and details of the taste will also help. i'll be trying a few out before then so keep them coming.
i had to give up my idea of lamb for xmas dinner to change the stuffing so make this good people.
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04 Dec 08
Originally posted by Mimoroh sausage meat...thought as much....or at least thats what i was going to use 😛
Sausage that isn't in casing. If you can't find it, and I'd be very surprised if you couldn't, get regular sausages and remove the casing.
As for the proportions, it's stuffing, not rocket science. You add stuff until it looks and tastes right.
cooking is rocket science....if you made your stuffing 10 times could you get it to taste exactly the same each time? thats what i demand 😵😛