Recipes for Shabbat
According to my kids you can't have turkey without stuffing, it's just wrong. Stuffing (AKA dressing and great anytime of the year) is a very versatile dish, it's easy to throw together and can, for the most part, be put together the day before you want to serve it.
For a crunchy and piquant kind of stuffing you can use chestnuts, green apple slices and cranberries. Conversely cornbread muffins and pecans and a dash of Cajun seasoning or a splash of bourbon will give you a Southern-style recipe. Of course, you can go for a more elegant wild rice, mushrooms, and orange zest pilaf type of dressing if you want to really make something really different.
As always, when working with poultry,
you have to be extra careful with the preparation
(no one wants our friend Sal Manilla coming to dinner). First,
You also can lighten your mixture by moistening with stock or giblet gravy instead of margarine.
If making stuffing ahead of time, mix dry and wet ingredients separately and refrigerate; combine just before using.
NEVER stuff the turkey in advance.
Remove all stuffing from the bird
immediately after cooking; place in serving
In a bowl combine the cranberries with
the sugar and maple syrup and set aside.
In a skillet saute the onions and celery in the margarine until the
vegetables are soft but not mushy, about 7 minutes. Cool slightly and add
the vegetables to the cranberries and then add the broken muffins,
almonds and chicken broth. Mix well and you can
either stuff a turkey or chicken or add 2 eggs
and bake in a greased 9X13 pan. Bake at 350 for 30 minutes.
This can be doubled. Serves 6
In a sauté pan cook the celery and
onion in the margarine, stirring occasionally, until onion is tender. Stir
in about 1 cup of the bread cubes and cook
for 1 minute, stir once or twice to coat the bread. Remove the mixture
from the heat and spoon the mixture into deep bowl. Add the sage,
In a skillet sauté the apples, almonds,
onion and celery in margarine for 5 minutes,
stirring. Remove from heat. Stir in the cinnamon, poultry
seasoning, and salt. Place the apple mixture in a bowl and add the
bread cubes and raisins. Mix well. In another
smaller bowl combine the egg with the apple
cider beat until mixed and then pour the liquid over the bread
mixture. Add more cider if moister stuffing is desired. Will stuff
a 15 to 20 pound turkey, or two large roasting
chickens. Makes 10 cups. The recipe can be
halved, but still use 1 egg.
Cut the bread into 1 inch cubes. Place the cubes in a large bowl. Add the pineapple, celery, onion, water chestnuts, almonds and raisins. Mix well and set aside. In a small bowl, combine the sage, poultry seasoning, pepper, salt and cinnamon with the broth. Pour the broth evenly over the dry ingredients. Mix to combine. This is enough stuffing to fill a 10 to 12 pound bird. Makes 2 quarts.
© Eileen Goltz 2002