make ahead stuffing/dressing?
liz_h
8 years ago
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liz_h
8 years agoRelated Discussions
Bread for T-Day Stuffing/Dressing
Comments (15)I did it..... I found the recipe at King Arthur and made the small loaf (will probably regret not making the large loaf ;-). Snitched the heel when the loaf was cool and shared it with hubby and he said he'd like a grilled cheese for lunch tomorrow using the bread. I used hard red spring wheat flour since I had enough leftover from some baking I did Friday, and my home-milled cornmeal was fairly coarse (probably a medium grind), which adds more texture and "tooth", which we liked. I bet the bread will smell heavenly as a grilled sandwich. I also used dehydrated onions (1 T. instead of 1/4 c. fresh diced onion). Once I make it into a dry stuffing/dressing mix, I plan on making this recipe... SALMON LOAF 1 (16-oz.) can salmon, INCLUDING liquid 1/2 c. turkey stuffing mix 1/4 c. chopped onion 1 egg 1/2 c. mayonnaise Mix well. Pack into loaf pan. Bake in a 400-degree F oven for 30-minutes. [Grainlady note: I will bake it in a muffin pan for individual servings I can freeze. This will be wonderful with creamed peas made with freeze-dried peas.] Thanks again for the recipe Tricia!!! Two thumbs up! -Grainlady Here is a link that might be useful: Turkey Stuffing Bread...See MoreMaking stuffing a day ahead.
Comments (4)I've made my mother's sausage stuffing the day/night before for years because I worked & just didn't have enough time or energy to do everything on Thanksgiving. For the past several years I've put together Party Potatoes (with sour cream & cream cheese) & bake them on Thursday. I try to get whatever cranberry relish I done earlier in the week, & even appetizers on Wednesdays. Sure is easier, & I think the stuffing tastes better the second day....See MoreNeed a good Stuffing/Dressing Recipe
Comments (23)I made Slow-Cooker Dressing last year for Christmas, and again this year for our Canadian Thanksgiving. It's the "only" way I'll make it from now on. I always add cooked rice to my stuffing/dressing, as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours....See MoreThinking ahead vegetarian "stuffing"
Comments (12)I have just rediscovered dehydrated vegetable flakes. Many of the larger brand spice companies carry them and they used to be a regularly stocked item at my market. However, they must not have been a popular item because they disappeared from the shelves some time ago and I had to go internet hunting to find them. Long story short...I have created some fabulous side dishes with these flakes in the last few weeks once they're re-hydrated. Adding them to brown rice is one but stuffing is one of my latest success stories. I use Pepperidge Farm seasoned dry crumbs to which I add the re-hydrated vegetable flakes, the remaining juice they've hydrated in, melted butter and chicken broth to make the mixture moist enough. Of course, if your daughter is a strict vegetarian...chicken broth and butter may be out...but you can substitute either more flavorful juice from the hydrated flakes or some other moistening agent. I was amazed at how tasty this creation is. The seasonings mixed in with the flakes are wonderfully flavorful and the hydrated veggies themselves make the whole concoction positively delicious.. The last time I made it, I made enough to freeze serving sizes for future dinners. Experiment on your own. I don't think you can go wrong. Here's the link to the company I ordered my product from. I post it only for further descriptive reference considering that these flakes may not be so well known. http://www.a1spiceworld.com/vegetable_flakes.html...See Moreliz_h
8 years agoJasdip
8 years agoliz_h
8 years agoLars
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8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agolast modified: 8 years agoliz_h thanked sleevendog (5a NY 6aNYC NL CA)lindac92
8 years agoliz_h
8 years agoLars/J. Robert Scott
8 years agoJasdip
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agowestsider40
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