I've just received my latest copy of
KRAFT "food & family" magazine.
( actually, some pretty good ideas in their pubs. )

This issue features several recipes with stove-top stuffing.

I've tried the product a few times,
as a side dish, and as an ingredient.
and my main recollection is salty...salty...salty.

Anyone have a good Stove-Top meal idea?

<rj>

<RJ> wrote on 10 Sep 2006 in rec.food.cooking

> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?
>
> <rj>
>

Do this but in the oven...not on the stove top. Freeze leftovers and nuke
as required for other meals.

@@@@@ Now You're Cooking! Export Format

James Beard Basic Bread Stuffing

none

1 cup butter (2 sticks)
1 cup finely chopped shallots, onions, or
spring onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ..; ..
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

Place the butter, shallots or onions in a saucepan, and allow the butter
to
melt over low heat. Do not sauté the shallots. Combine with the crumbs
and
other ingredients and toss lightly. Add more melted butter if needed, and
taste for seasoning. Stuff the bird lightly just before roasting. Herb
Variations: Instead of tarragon you can use any of the following herbs to
taste. (It is better not to mix herbs, except for the addition of
parsley,
but mix if you must.) 1. About 1 1/2 teaspoons dried thyme, soaked in a
little white wine for an hour. 2. Sage. Use with discretion, or it
smothers
all other flavors. 3. Summer savory. This has a delicious flavor for
turkey and is less known than most herbs. 4. Basil. The fresh is
delicious
and superb in the stuffing of a spitted bird. If fresh is not available,
use about 2 teaspoons of dried basil, soaked in white wine beforehand.
Another way to give the flavor of fresh basil to your dressing is by
adding
pesto, the Italian sauce normally used with pasta. Fortunately, it
freezes
rather well, so pesto can be made when fresh basil is in the market or in
your herb garden and it is possible to have it with your Thanksgiving or
Christmas bird. Add about 3 tablespoons of pesto or more to the basic
bread
stuffing. Additives for Basic Bread Stuffing: You will have to reduce the
amount of crumbs, depending upon the quantity of additive. 1. 1 1/2 to 2
cups coarsely broken cooked chestnuts (These may be purchased in tins).
2.
1 cup or more toasted salted filberts. 3. 1 cup or more toasted
unbalanced
almonds. 4. 1 cup or more salted pecan halves. 5. 1 1/2 to 2 cups toasted
walnut halves. 6. 2 cups finely diced celery. This makes a delicious
change
in the basic stuffing and is also good in goose. 7. 1 1/2 cups of finely
diced fennel bulb. Omit any other herb save parsley. 8. A head of finely
shredded Boston lettuce. Added to the basic stuffing at the last minute,
this is surprisingly good. You may find you need additional salt. 9.
Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté
the
gizzard and heart with the onions just enough to color them, then mix
with
the rest of the ingredients. Use the liver in the sauce later. Sauté it
lightly in butter and chop exceedingly fine before adding. Makes enough
for
a 10-pound bird

Cuisine: 'American' Source: 'http://www.epicurious.com/' - - - - - - - -
-
- - - - - - - - - -

NOTES : The rule for figuring out the proper amount of stuffing is easy
to
remember -- approximately 1 cup per pound of bird. This works very well
unless you want stuffing for only one meal, in which case this quantity
is
excessive. So, starting from the maximum, reduce the among of stuffing to
suit your needs.



** Exported from Now You're Cooking! v5.74 **

Or This

@@@@@ Now You're Cooking! Export Format

Holiday Basic Bread Stuffing

none

1/2 cup butter or margarine
1 large onion, diced
1 to 2 cup celery w/leaves; diced
15 cup toasted 1/2-inch bread cubes
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried sage *
1/2 cup chopped parsely
1 cup turkey stock, water, or milk

* or 1/4 cup minced fresh sage ===============================

Melt butter in large stockpot. Add onion and celery and cook until
vegetables are tender but not browned. Add to bread cubes in large bowl.
Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey
stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover
stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.

Each serving contains about: 181 calories; 635 mg sodium; 22 g
cholesterol;9 g fat; 20 g carbohydrates; 4 g protien; 0.3 g fiber. 46% of
calories fromfat. Posted to MM-Recipes Digest V4 #289 by "John Weber"
> on Nov04, 97

Yield: 12 servings


** Exported from Now You're Cooking! v5.74 **



--

Curiosity killed the cat, but for a while I was a suspect

-Alan

<RJ> wrote:
> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?
>
I've had Stove-Top stuffing a couple of times at friends' houses. I
didn't like the taste and I didn't like the consistency. There was
nothing about it worth pursuing. It's difficult enough to make
something good from good ingredients; it's almost impossible to make
something good from poor components. In this case, I'd say it's
clearly not worth the trouble of trying. -aem

In article >,
"<RJ>" > wrote:

> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?
>
> <rj>

I agree with your review that Stove-Top stuffing is way too salty, so my
suggestion to you is simple. Why bother looking for ideas of using Stove
Top stuffing when its easy enough to simply use your own basic
ingredients to make a less salty version? All Stove Top stuffing is is
some croutons with some salty spice mix thrown in, so just make your own.

<RJ> wrote:

> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?
>
> <rj>

You mean a home made stove top stuffing?

Here's a sage and onion stuffing, the milk could/shoud be replaced with
a good strong chicken stock.

2 large onions

2 cups bread crumbs

milk

2 tbs. chopped sage

salt & pepper

bake the onions till tender. When cooled chop finely and mix with bread
crumbs that have been soaked in milk and well drained, add sage and
seasonings. If stuffing seems too dry add a bit more milk or stock or wine.

(alternatively the onions & a couple of stalks of celery can be cut into
a small dice and sauted in butter till celery is tender)

At this point it would be placed in side a bird and baked with the bird,

alternatively it can be cooked in an 350 F oven for 15 - 20 minutes or
even in a pan on low heat on the stove top just long enough to give the
seasonings time to merge with the other ingredients.

Thyme, oregano, garlic, finely chopped green onion, celery, chopped
cooked chestnuts, a favourite sausage, chopped chicken liver, or just
about any other ingredient you desire may be added. A bit of grated
parmesan cheese on top can be nice.

It may take a few attempts to get the seasonings just right for personal
preference.
---
JL

"Stan Horwitz" > wrote in message
...
> In article >,
> "<RJ>" > wrote:
>
> > I've just received my latest copy of
> > KRAFT "food & family" magazine.
> > ( actually, some pretty good ideas in their pubs. )
> >
> > This issue features several recipes with stove-top stuffing.
> >
> > I've tried the product a few times,
> > as a side dish, and as an ingredient.
> > and my main recollection is salty...salty...salty.
> >
> > Anyone have a good Stove-Top meal idea?
> >
> > <rj>
>
> I agree with your review that Stove-Top stuffing is way too salty, so my
> suggestion to you is simple. Why bother looking for ideas of using Stove
> Top stuffing when its easy enough to simply use your own basic
> ingredients to make a less salty version? All Stove Top stuffing is is
> some croutons with some salty spice mix thrown in, so just make your own.

Yep, I agree with Stan; make your own. Stove Top is *horrendously* salty
and I don't understand how people actually eat it and like it. It doesn't
take much to make a basic stuffing; cornbread or use croutons, add some
onions, celery, sage, poultry seasoning, chicken stock, a bit of butter,
maybe an egg, then salt and pepper to your liking. If you like sausage,
garlic, walnuts, whatever, throw it in. Easy!

I do this just to stuff chicken or pork chops, sometimes, and it's
wonderful.

kili

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "kilikini" >
> :
>
> >
> > Yep, I agree with Stan; make your own.
>
> I agree with both of you. My blood pressure just can't take Stove Top.
> While I have nothing against it besides the saltiness, I still use if
very,
> very seldom. Besides, I've always got day old and stale bread to make my
> own stuffing out of. It's easy and part of the meal preparation IMO.
>
>
> > Stove Top is *horrendously*
> > salty and I don't understand how people actually eat it and like it.
> > It doesn't take much to make a basic stuffing; cornbread or use
> > croutons, add some onions, celery, sage, poultry seasoning, chicken
> > stock, a bit of butter, maybe an egg, then salt and pepper to your
> > liking. If you like sausage, garlic, walnuts, whatever, throw it in.
> > Easy!
> >
> > I do this just to stuff chicken or pork chops, sometimes, and it's
> > wonderful.
> >
> > kili
>
> Ohhh... I haven't stuffed chops in a couple of weeks. Methinks I have
some
> loin chops in the freezer and I've got a lovely loaf of bread in the
> freezer from Breadsmith's to make stuffing from. Oh Gawd... I just ran to
> the deep freeze and I've still got 2 qt containers of chicken stock left.
> Praise be the Gawds!!!
>
> Michael
>

Yay! It sounds like you've got a plan, Michael! :~)

kili

On Sun, 10 Sep 2006 15:59:45 -0700, <RJ> wrote:

> Anyone have a good Stove-Top meal idea?

Use it instead of potatoes...

--

-Jeff B. (I guess you'd have to watch American TV to get that)
zoomie at fastmail fm

<RJ> wrote:
> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?

Don't tell the rest of RFC, but my husband adds salt when he makes it.
And
here's the only thing we do with it:

Salt (or not) and pepper enough pork chops to satisfy you, your dining
companion(s),
and your desire for leftovers. Brown them in some sort of
oven-friendly frying pan, using
butter and/or vegetable oil. (Perhaps I'll try bacon grease sometime.)
Remove the
chops from the pan.

If you really want to give your arteries a bad day, crumble and brown
some
breakfast sausage (we like Bob Evans Hot in the red package)--maybe a
quarter pound or so.

If you're feeling energetic, saute some onions and celery (and carrots
if you like, but
my husband doesn't so we don't) in the pan in which you browned the
pork chops.
If you like, you can add a teaspoon of sage at this point, and/or a few
hot pepper
flakes.

In the same pan, make the Stovetop stuffing according to the package
instructions,
although you can substitute chicken broth for water if you're feeling
posh. Once
the stuffing is done and has been fluffed, lay the pork chops on top.
Put the pan
in a 375 F oven for 15-20 minutes or until the pork chops are cooked to
your
satisfaction.

Remove those poor chops from the pan again, cover with foil to keep
them warm,
and crank the oven to broil. Fluff the Stovetop up in that frying pan
again, and
stick it back in the oven. The middle shelf will be fine. When the
stuffing is a
little brown and crusty on top, you're done.

Serve the chops with the stuffing. If you've got Modern American Pork
Chops and
neglected to brine them, ingesting a bite of pork with a bit of
stuffing will relieve
the dryness of the pork.

Like Chicken Divan, this recipe makes us feel young again. (That is,
it evokes a
sense of nostalgia by virtue of being the kind of junk our mothers fed
us when we
were young.) Frankly, it's not a time saver, and we don't eat this way
all the time,
but once in a while it's... nice.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
ups.com...
>
> <RJ> wrote:
>> I've just received my latest copy of
>> KRAFT "food & family" magazine.
>> ( actually, some pretty good ideas in their pubs. )
>>
>> This issue features several recipes with stove-top stuffing.
>>
>> I've tried the product a few times,
>> as a side dish, and as an ingredient.
>> and my main recollection is salty...salty...salty.
>>
>> Anyone have a good Stove-Top meal idea?

My daughter is starting to be a picky eater; however, one of her favourites
is what I call Meatloaf surprise.


Meatloaf surprise

1 lb ground beef
1 large finely chopped onion (or half pkg of onion soup mix) (can be less or
more depending on taste)
1 egg (beaten)
1/2 cup ketchup (or 1/4 can tomato soup undiluted) (I have make it without
this when I was out of it and it still is good)
1 tomato diced
1/4-1/2 tsp Pepper (again can be less or more depending on taste)
1 pkg Stove Top stuffing (make according to "bird stuffing" directions)

First mix first 7 ingredients in a large bowl. Place half of the ground beef
mixture into a lightly greased (I use Pam) loaf pan and level the mixture.
Next take the Stove Top Stuffing (that you have mixed according to the box
direction) and place it over the first layer of ground beef
mixture.levelling it as well. Next place the remaining beef mixture on top
and smooth it out. Bake 350 F until done about 1 hour.

I serve this with yellow beans and potatoes fresh from the garden in the
summer and homemade canned ones in the winter or I will even serve with
rice. Also, I sometimes will but a little shredded cheese on top for the
last 5-10 minutes that it is in the oven.

Sometimes, I will place this in muffin tins. My daughter loves to take them
in her lunches. Plus they freeze well if you need them all at one time. For
example families with only one or two people in it.

Carla