I want to cook the stuffing seperately from the turkey. Can anyone suggest a
good easy recipe to do with pistachios? Something that can be prepared the
day before would be good. Nothing complicated please. Will feed 7 on the day
plus a few leftovers for boxing day.
Thanks
Liz

Staycalm,

Here's an easy pistachio stuffing recipe:

http://www.gosyro.com/recipes/03943.asp

Hope it helps you.

Staycalm wrote:
> I want to cook the stuffing seperately from the turkey. Can anyone suggest a
> good easy recipe to do with pistachios? Something that can be prepared the
> day before would be good. Nothing complicated please. Will feed 7 on the day
> plus a few leftovers for boxing day.
> Thanks
> Liz

"Staycalm" > wrote in message
...
>I want to cook the stuffing seperately from the turkey. Can anyone suggest
>a good easy recipe to do with pistachios? Something that can be prepared
>the day before would be good. Nothing complicated please. Will feed 7 on
>the day plus a few leftovers for boxing day.
> Thanks
> Liz

December/January ''delicious'' page 62.
I don't think I am permitted to repeat it. Maybe yes, maybe no.

Hoges in WA

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.


"Staycalm" > wrote in message
...
>I want to cook the stuffing seperately from the turkey. Can anyone suggest
>a good easy recipe to do with pistachios? Something that can be prepared
>the day before would be good. Nothing complicated please. Will feed 7 on
>the day plus a few leftovers for boxing day.
> Thanks
> Liz
>

"Michael" > wrote in message
...
> 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

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.

--
See return address to reply by email

"Staycalm" > wrote in message
...
> 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

Well if you put it in the turkey, you need to cook it until it reaches
165degF (same as the breast). If you're just going to put it in a roasting
dish, it'll be ready whenever you decide they're crispy enough.
I like mine fairly crispy so I only use 1 egg to about 2-3 cups of crumbs,
and I put a spoon up the turkey's jacksie while it's cooking to transfer the
heat there.

As 'sf' said, it's very forgivable. If it's too mushy add more crumbs, if
you like it moist, add less, or chuck in some liquid (stock, butter, lemon
juice, etc.). Any reason you're not stuffing the turkey itself?

Michael wrote:

> and I put a spoon up the turkey's jacksie while it's cooking to transfer the
> heat there.


Didn't Confucious say that? "Nothing like hot spoon up jacksie for long
time Christmas cheer."

http://allrecipes.com/Recipe/Slow-Co...ng/Detail.aspx

Try this recipe it's simple and you could omit mushrooms and add the
seeds.
Also buy those whole loaf sesoned unsliced breads in stores this time of
year and let it get day old.

I use this recipe because b/f does not like stuffing with the on top
crust but fluffy.

"Linda H" > wrote in message
u...
> Michael wrote:
>
>> and I put a spoon up the turkey's jacksie while it's cooking to transfer
>> the heat there.
>
>
> Didn't Confucious say that? "Nothing like hot spoon up jacksie for long
> time Christmas cheer."

I don't doubt it, what's good for the turkey...

Here's a couple of pics of a turkey I did last weekend just after I'd
removed the crispy bacon from the outside (which went into a tomato/avacado
salad). Looking at it I should've stuffed the neck hollow too, but beer
with friends won out instead.

http://img346.imageshack.us/img346/3...1mediumcd9.jpg
http://img96.imageshack.us/img96/369...0mediumih4.jpg

<sf> wrote in message news
> On Wed, 20 Dec 2006 21:07:06 +1100, "Staycalm"
> > wrote:
>
>>"Michael" > wrote in message
. au...
>>> 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.
>
Thanks. As I said in the original post I am feeding 7 and want to cook it
seperately. Nearly all the recipes I found online seemed too complicated and
stuffed into a turkey. I wanted to find out whether cooking it seperately
required anything different regards time/ingredients. I also like the tried
and true that another person can guide me to.

Liz

"Michael" > wrote in message
...
> "Staycalm" > wrote in message
> ...
>> 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
>
> Well if you put it in the turkey, you need to cook it until it reaches
> 165degF (same as the breast). If you're just going to put it in a
> roasting dish, it'll be ready whenever you decide they're crispy enough.
> I like mine fairly crispy so I only use 1 egg to about 2-3 cups of crumbs,
> and I put a spoon up the turkey's jacksie while it's cooking to transfer
> the heat there.
>
> As 'sf' said, it's very forgivable. If it's too mushy add more crumbs, if
> you like it moist, add less, or chuck in some liquid (stock, butter, lemon
> juice, etc.). Any reason you're not stuffing the turkey itself?
Small oven means I'm using a turkey breast roll then slicing. I like
stuffing so I want to still have some on hand.

Liz

In article > ,
"Staycalm" > wrote:

> Thanks. As I said in the original post I am feeding 7 and want to cook it
> seperately. Nearly all the recipes I found online seemed too complicated and
> stuffed into a turkey. I wanted to find out whether cooking it seperately
> required anything different regards time/ingredients.

IMHO the most noticeable requirement when cooking stuffing separately is the
need for oven space. If your bird fills your oven space, you have a little
problem. Besides, it's easy to stuff a turkey (unless you have bought a
'buffe') and the stuffing and the turkey are improved by cookinng them
together.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

"ms. tonya" wrote:
>
> http://allrecipes.com/Recipe/Slow-Co...ng/Detail.aspx
>
> Try this recipe it's simple and you could omit mushrooms and add the
> seeds.
> Also buy those whole loaf sesoned unsliced breads in stores this time of
> year and let it get day old.
>
> I use this recipe because b/f does not like stuffing with the on top
> crust but fluffy.

What does the egg do for this stuffing? I've never used egg in my
stuffing and would like to try this one.....tia.....Sharon