Well I want to throw away the traditional stuff. You know onion, celery,
sausage, apple, ad infinitum, ad nausium.

# 2 daughter is a semi vegetarian - she's not a vegetarian she just doesn't
like eating flesh. Great pepperoni, salami or jerky is fine and she has no
hesitation eating around the meat. She will take a big helping of
stroganoff and just remove the steak.

So I would like to make a different stuffing if it uses meat that's ok but
not essential.

Suggestions?

Thanks

Dimitri

>From: "Dimitri"

>Well I want to throw away the traditional stuff. You know onion, celery,
>sausage, apple, ad infinitum, ad nausium.
>
># 2 daughter is a semi vegetarian - she's not a vegetarian she just doesn't
>like eating flesh. Great pepperoni, salami or jerky is fine and she has no
>hesitation eating around the meat. She will take a big helping of
>stroganoff and just remove the steak.
>
>So I would like to make a different stuffing if it uses meat that's ok but
>not essential.
>
>Suggestions?

I'm fond of cornbread stuffing with toasted pecans and dried cranberries. Hard
to imagine making it without onions, but celery could be omitted since the
pecans would provide a nice crunch.

You could add a little boozy flavor by soaking the dried cranberries in some
Grand Marnier (save the soaking liquid for a nice shot for the cook), and used
fresh orange and lemon zest to give the stuffing zing.

The pecans could be toasted with a sprinkling of Paul Prudomme's blackening
seasoning or a reasonable facsimile and a touch of real maple syrup. Not a lot,
just a hint. Chop coursely and add to the cornbread, along with some fresh
marjoram, sea salt and pepper. Vegie broth and melted butter to moisten. Bake
separately for DD and stuff the Turkey with the rest.

Then you could glaze the turkey with a maple-citrus-butter mixture.

Just a thought.
Ellen

"SportKite1" > wrote in message
...
> >From: "Dimitri"
>
> >Well I want to throw away the traditional stuff. You know onion, celery,
> >sausage, apple, ad infinitum, ad nausium.
> >
> ># 2 daughter is a semi vegetarian - she's not a vegetarian she just
doesn't
> >like eating flesh. Great pepperoni, salami or jerky is fine and she has
no
> >hesitation eating around the meat. She will take a big helping of
> >stroganoff and just remove the steak.
> >
> >So I would like to make a different stuffing if it uses meat that's ok
but
> >not essential.
> >
> >Suggestions?
>
> I'm fond of cornbread stuffing with toasted pecans and dried cranberries.
Hard
> to imagine making it without onions, but celery could be omitted since the
> pecans would provide a nice crunch.
>
> You could add a little boozy flavor by soaking the dried cranberries in
some
> Grand Marnier (save the soaking liquid for a nice shot for the cook), and
used
> fresh orange and lemon zest to give the stuffing zing.
>
> The pecans could be toasted with a sprinkling of Paul Prudomme's
blackening
> seasoning or a reasonable facsimile and a touch of real maple syrup. Not a
lot,
> just a hint. Chop coursely and add to the cornbread, along with some fresh
> marjoram, sea salt and pepper. Vegie broth and melted butter to moisten.
Bake
> separately for DD and stuff the Turkey with the rest.
>
> Then you could glaze the turkey with a maple-citrus-butter mixture.
>
> Just a thought.
> Ellen

Wow Maple Citrus - got a recipe?

As far as the onions and celery are concerned - They're OK I was just
wondering about different things maybe leeks and anise root or celery root.
I don't know.

Dimitri

>From: "Dimitri"

>Wow Maple Citrus - got a recipe?

Not really. I guess I was thinking along the lines of creating a basting
mixture with maple syrup, reduced stock, fresh citrus rind and some nice boozy
flavoring...maybe some carmelized shallots and a bouqet garni to start with.
Then just glazing the turkey with the mixture during the last hour.

>As far as the onions and celery are concerned - They're OK I was just
>wondering about different things maybe leeks and anise root or celery root.
>I don't know.

You might consider some porcini mushrooms in your mix...dunno about going too
exotic with anise, though some shaved celeriac sautee'd in butter would add
some exotica...lol.

One thing I've learned from the in house chef, is to create perfect
individually prepared ingredients before adding them to a collective mix. And
then add them in amounts as to not overwhelm the final dish. Seems to work for
him as I can't resist anything he cooks.

Ellen

Don't alter the ingredients too much or your family will complain.
Loudly. <g>

Anise is what I call a "sweet" spice and of limited usefulness in
"savory" dishes. If you don't want to use the traditional poultry
seasoning (pepper, sage, marjoram, thyme, and rosemary are what I found
in poultry seasoning recipes), try basil and oregano (and I'd use at
least some rosemary). Definitely skip the sage if you're aiming at
originality, it's a required stuffing spice. Maybe some savory and
parsley as well.

I routinely add oats and toasted nuts (usually pecans) to my stuffing.
Both add a nice nutty touch.



--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"Dimitri" > wrote in message .com>...
> "SportKite1" > wrote in message
> ...
> > >From: "Dimitri"
>
> > >Well I want to throw away the traditional stuff. You know onion, celery,
> > >sausage, apple, ad infinitum, ad nausium.
> > >
> > ># 2 daughter is a semi vegetarian - she's not a vegetarian she just
> doesn't
> > >like eating flesh. Great pepperoni, salami or jerky is fine and she has
> no
> > >hesitation eating around the meat. She will take a big helping of
> > >stroganoff and just remove the steak.
> > >
> > >So I would like to make a different stuffing if it uses meat that's ok
> but
> > >not essential.
> > >
> > >Suggestions?
> >
> > I'm fond of cornbread stuffing with toasted pecans and dried cranberries.
> Hard
> > to imagine making it without onions, but celery could be omitted since the
> > pecans would provide a nice crunch.
> >
> > You could add a little boozy flavor by soaking the dried cranberries in
> some
> > Grand Marnier (save the soaking liquid for a nice shot for the cook), and
> used
> > fresh orange and lemon zest to give the stuffing zing.
> >
> > The pecans could be toasted with a sprinkling of Paul Prudomme's
> blackening
> > seasoning or a reasonable facsimile and a touch of real maple syrup. Not a
> lot,
> > just a hint. Chop coursely and add to the cornbread, along with some fresh
> > marjoram, sea salt and pepper. Vegie broth and melted butter to moisten.
> Bake
> > separately for DD and stuff the Turkey with the rest.
> >
> > Then you could glaze the turkey with a maple-citrus-butter mixture.
> >
> > Just a thought.
> > Ellen
>
> Wow Maple Citrus - got a recipe?
>
> As far as the onions and celery are concerned - They're OK I was just
> wondering about different things maybe leeks and anise root or celery root.
> I don't know.
>
> Dimitri

Stuffed anise root braised in roasting turkey might make a nice
stuffing. Wild and white or wild and mixed white and brown rice would
do well as primary ingredients.

GaryO

"Dimitri" > wrote in message
om...
> Well I want to throw away the traditional stuff. You know onion, celery,
> sausage, apple, ad infinitum, ad nausium.
>
> # 2 daughter is a semi vegetarian - she's not a vegetarian she just
doesn't
> like eating flesh. Great pepperoni, salami or jerky is fine and she has
no
> hesitation eating around the meat. She will take a big helping of
> stroganoff and just remove the steak.
>
> So I would like to make a different stuffing if it uses meat that's ok but
> not essential.
>
> Suggestions?
>
> Thanks
>
> Dimitri
>
>

Mix cooked black beans and rice (moros y cristos) with nuts (your choice),
garlic, onion, 2 beaten eggs and fresh lime juice.

Jack Stuffed

I once worked with an italian woman who told me her family turkey stuffing
recipe was to stuff the turkey with ham and cheese. Never heard that one
before, and never tried it.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Dimitri wrote:
> Well I want to throw away the traditional stuff. You know onion, celery,
> sausage, apple, ad infinitum, ad nausium.
>
> # 2 daughter is a semi vegetarian - she's not a vegetarian she just doesn't
> like eating flesh. Great pepperoni, salami or jerky is fine and she has no
> hesitation eating around the meat. She will take a big helping of
> stroganoff and just remove the steak.
>
> So I would like to make a different stuffing if it uses meat that's ok but
> not essential.
>
> Suggestions?
>
> Thanks
>
> Dimitri
>
>


How's this: wild rice with dried cherries, apricots, sausage, and a bit
of orange juice and orange rind?

Peg

"Mpoconnor7" > wrote in message
...
: I once worked with an italian woman who told me her family
turkey stuffing
: recipe was to stuff the turkey with ham and cheese. Never
heard that one
: before, and never tried it.
:
: Michael O'Connor - Modern Renaissance Man
:
======

Hmmm, that sounds like a Dagwood without the bread! LOL



--
Cyndi
<Remove a "b" to reply>

In article >,
wrote:

(snip)
>
> How's this: wild rice with dried cherries, apricots, sausage, and a
> bit of orange juice and orange rind?



Leave out the sausage, chill it, and you've got a great salad!
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."