Purpose of eggs in stuffing?
kel3
11 years ago
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cynic
11 years agocynic
11 years agoRelated Discussions
Baked another Stuffed Fish
Comments (3)Teresa & Shaun : It was delicious !!!!!!!!! My friend and his wife ate 2 servings each. I like to make Recipes, more than follow them. When I do another, think I'll add some Shrimp and take my time, to make it look more like a Fish. - - - - - - - - - - - - - The Recipe can be used for Baked Crab or Fish Cakes. It is similar to my Baked Salmon Cakes Recipe. Just make Patties, bake them awhile, brush on some butter and put them under the Broiler , a few minutes, until they are a Golden brown....See Morestuffed cabbage
Comments (57)just found this thread... have made savory cabbage stuffing for years though My Tante did not................she made Cheese, cheese and cherry, and apple..........never any of it with raisens........the strudel I was making that Lee posted a few years ago was this...the dough is fat, flour.and water .no egg the cabbage stuffing 1 large cabbage chopped or shredded 1 large onion about 4 pieces of bacon partly cook bacon add onion......cook till begining to brown add cabbage and some water.........steam with lid on pan when limp start to turn as it begins to brown keep turning adding salt and pepper as you go until it is all evenly browned let cool before speading on the dough one large head will do about one small studel I use 2 because my table is 43" round and the overhang of the dough is about 3" this should not be rolled tight but sort of flipped loosely my family also makes stuffed cabbage but it is bavarian and we bake it and baste it with the juices .there is no tomatoe and gravey is made from the dripppings charlotte...See MoreEggs in Stuffing?
Comments (13)I always use eggs in dressing, but I never stuff the cavity of the bird. Here's my version using grits instead of cornbread, but lately I've gone back to using cornbread, although the recipe is very similar. Grits Faux Cornbread Dressing Ingredients: 2 tbsp vegetable oil or grape seed oil 1/4 cup butter 3/4 cup chopped onion 2 cups finely chopped celery 3 cloves garlic, minced 2 cups chicken broth (or water) 1 tbsp soup base, mushroom, chicken, vegetable, or a combination 1/8 tsp cayenne or hot sauce 1/4 tsp dried oregano 1/4 tsp dried basil 1/4 tsp dried thyme 1-2 tsp dried sage (according to your taste) 3/4 cup quick grits (be sure not to use "instant") - can substitute polenta 2 eggs 2 tbsp water 2 cups dry bread, in small cubes Directions: In a large saucepan, heat the vegetable oil and add the butter. When the butter is melted, add the onion, celery, and garlic, and saute for a few minutes, or until the onions begin to be translucent. The celery must stay crunchy. Add the water (or broth, if you have it), soup base, cayenne, and herbs, and stir to combine. Take the pan off heat, and add the quick grits slowly while stirring. Stir for one minute off heat, and return to low heat. Cover and cook five minutes more (for a total of six minutes), stirring occasionally. Preheat oven to 350 deg F. Beat the eggs with the 2 tbsp water, and then combine with the bread cubes. Transfer the bread to a 9x9 baking dish, add the cooked grits, and stir to combine. Bake covered for about 10 minutes - longer if the grits have been made ahead and have cooled. If you like it less moist, you can bake it uncovered. Mixing the eggs with the dry bread gives the bread a more interesting texture after it is cooked - something like soft French toast. I'm making the cornbread version of dressing today. Lars...See MoreLOOKING for: non-meat version of stuffed ricotta pie
Comments (3)Spinach is a good option. You also have the option of using fake meat crumbles and fake ham, that you can get in the freezer section or perhaps the fridge section next to the produce, which is where I find that kind of stuff at a lot of markets. You can use one or both. The fake meat crumbles you can get almost anywhere, it's TVP. I like Morningstar Farms brand or Bocca also has this item. My favorite fake ham is Yves brand....See Morelindac
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