On Wed, 20 Dec 2006 21:07:06 +1100, "Staycalm"
> wrote:

>"Michael" > wrote in message
u...
>> As simple as a stuffing with a few crushed pistachios chucked in? Do you
>> know how to make 'ordinary' stuffing?
>> Here's a copy & paste (I wish Google would archive aus.food) in case you
>> don't.
>>
>> FWIW, I melt butter and lightly sauté chopped onions, bacon and garlic.
>> Then mix any fresh herbs I have with crusty breadcrumbs and an egg to
>> bind,
>> pepper and salt...sometimes lemon zest too. Pretty simple, but it's my
>> favourite type.
>>
>> A few macadamias or pistachios roughly chopped so they retain their
>> texture would be a nice addition.
>>
>Thanks Michael. I haven't made stuffing before - hence the easy request.
>What you have written seems doable. How much bread would I use and how long
>to cook it?
>

Liz, stuffing is one of the most forgiving things you'll ever make,
but you'll need to share more details if you want more specifics. How
many people are you serving and are you stuffing a bird or baking your
dressing a casserole dish? If you're baking it in a casserole, figure
up to an hour depending on the volume and how wet you made it. I add
broth when I bake it because I like mine moist. I cook it covered for
a while and then take the cover off to brown the top.

To get a better idea of proportions and timing, use google and the
search term "pecan dressing recipe". You can substitute other nuts
for pecans if you wish. I've even used water chestnuts in the past -
with great success.

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