Yesterday I posted the menu for the birthday dinner I was making for the
ladies. The plan was to have a sausage and apple stuffing to go with
the Cornish hens. Well, with everything going on, I ran out of time to
make it from scratch.


I took two inks of Italian sausage and stripped off the casings. Broke
it up and cooke it up in a small pan. Chopped up an apple. Added a
chunck of butter and the apple to the pan and cooked it a bit too.

In another pot I boiled the water and butter and made a bag of Stove top
stuffing. Following directions, I dumped it in and stirred, but I also
mixed in the sasage and apples. Let it stand while the birds finished up.

Damn, it was really very good. My wife knew what I did, but Sue thought
it was home made. I'd do it again.

"Ed Pawlowski" > wrote in message
...
> Yesterday I posted the menu for the birthday dinner I was making for the
> ladies. The plan was to have a sausage and apple stuffing to go with the
> Cornish hens. Well, with everything going on, I ran out of time to make
> it from scratch.
>
>
> I took two inks of Italian sausage and stripped off the casings. Broke it
> up and cooke it up in a small pan. Chopped up an apple. Added a chunck
> of butter and the apple to the pan and cooked it a bit too.
>
> In another pot I boiled the water and butter and made a bag of Stove top
> stuffing. Following directions, I dumped it in and stirred, but I also
> mixed in the sasage and apples. Let it stand while the birds finished up.
>
> Damn, it was really very good. My wife knew what I did, but Sue thought
> it was home made. I'd do it again.


I like Stove Top Stuffing when it's buffed up with other stuff like that.
Glad they enjoyed it.

Cheri

On 7/27/2017 7:08 PM, Ed Pawlowski wrote:
> Yesterday I posted the menu for the birthday dinner I was making for the
> ladies. The plan was to have a sausage and apple stuffing to go with
> the Cornish hens. Well, with everything going on, I ran out of time to
> make it from scratch.
>
>
> I took two inks of Italian sausage and stripped off the casings. Broke
> it up and cooke it up in a small pan. Chopped up an apple. Added a
> chunck of butter and the apple to the pan and cooked it a bit too.
>
> In another pot I boiled the water and butter and made a bag of Stove top
> stuffing. Following directions, I dumped it in and stirred, but I also
> mixed in the sasage and apples. Let it stand while the birds finished up.
>
> Damn, it was really very good. My wife knew what I did, but Sue thought
> it was home made. I'd do it again.

Hey, it worked. I don't always have time (or feel like) baking and
drying bread crumbs. I generally keep Pepperidge Farm cornbread
stuffing crumbs on hand for such occasions.

Jill

On Thu, 27 Jul 2017 16:29:02 -0700, "Cheri" >
wrote:

>"Ed Pawlowski" > wrote in message
...
>> Yesterday I posted the menu for the birthday dinner I was making for the
>> ladies. The plan was to have a sausage and apple stuffing to go with the
>> Cornish hens. Well, with everything going on, I ran out of time to make
>> it from scratch.
>>
>>
>> I took two inks of Italian sausage and stripped off the casings. Broke it
>> up and cooke it up in a small pan. Chopped up an apple. Added a chunck
>> of butter and the apple to the pan and cooked it a bit too.
>>
>> In another pot I boiled the water and butter and made a bag of Stove top
>> stuffing. Following directions, I dumped it in and stirred, but I also
>> mixed in the sasage and apples. Let it stand while the birds finished up.
>>
>> Damn, it was really very good. My wife knew what I did, but Sue thought
>> it was home made. I'd do it again.
>
>
>I like Stove Top Stuffing when it's buffed up with other stuff like that.
>Glad they enjoyed it.
>
>Cheri

We don't like bready stuffing... tonight's dinner was London broil,
spinach, and last Thanksgiving's stuffing substitute, kasha
varnishkas.

> wrote in message
...
> On Thu, 27 Jul 2017 16:29:02 -0700, "Cheri" >
> wrote:
>
>>"Ed Pawlowski" > wrote in message
...
>>> Yesterday I posted the menu for the birthday dinner I was making for the
>>> ladies. The plan was to have a sausage and apple stuffing to go with
>>> the
>>> Cornish hens. Well, with everything going on, I ran out of time to make
>>> it from scratch.
>>>
>>>
>>> I took two inks of Italian sausage and stripped off the casings. Broke
>>> it
>>> up and cooke it up in a small pan. Chopped up an apple. Added a chunck
>>> of butter and the apple to the pan and cooked it a bit too.
>>>
>>> In another pot I boiled the water and butter and made a bag of Stove top
>>> stuffing. Following directions, I dumped it in and stirred, but I also
>>> mixed in the sasage and apples. Let it stand while the birds finished
>>> up.
>>>
>>> Damn, it was really very good. My wife knew what I did, but Sue thought
>>> it was home made. I'd do it again.
>>
>>
>>I like Stove Top Stuffing when it's buffed up with other stuff like that.
>>Glad they enjoyed it.
>>
>>Cheri
>
> We don't like bready stuffing... tonight's dinner was London broil,
> spinach, and last Thanksgiving's stuffing substitute, kasha
> varnishkas.

Well then, you wouldn't have liked it, right?

Cheri

"Ed Pawlowski" > wrote in message
...
> Yesterday I posted the menu for the birthday dinner I was making for the
> ladies. The plan was to have a sausage and apple stuffing to go with the
> Cornish hens. Well, with everything going on, I ran out of time to make
> it from scratch.
>
>
> I took two inks of Italian sausage and stripped off the casings. Broke it
> up and cooke it up in a small pan. Chopped up an apple. Added a chunck
> of butter and the apple to the pan and cooked it a bit too.
>
> In another pot I boiled the water and butter and made a bag of Stove top
> stuffing. Following directions, I dumped it in and stirred, but I also
> mixed in the sasage and apples. Let it stand while the birds finished up.
>
> Damn, it was really very good. My wife knew what I did, but Sue thought
> it was home made. I'd do it again.

I make Stove Top or similar store brand but add onions, celery and sometime
carrots to the mix.

On Thu, 27 Jul 2017 17:39:46 -0700, "Cheri" >
wrote:

> wrote in message
.. .
>> On Thu, 27 Jul 2017 16:29:02 -0700, "Cheri" >
>> wrote:
>>
>>>"Ed Pawlowski" > wrote in message
...
>>>> Yesterday I posted the menu for the birthday dinner I was making for the
>>>> ladies. The plan was to have a sausage and apple stuffing to go with
>>>> the
>>>> Cornish hens. Well, with everything going on, I ran out of time to make
>>>> it from scratch.
>>>>
>>>>
>>>> I took two inks of Italian sausage and stripped off the casings. Broke
>>>> it
>>>> up and cooke it up in a small pan. Chopped up an apple. Added a chunck
>>>> of butter and the apple to the pan and cooked it a bit too.
>>>>
>>>> In another pot I boiled the water and butter and made a bag of Stove top
>>>> stuffing. Following directions, I dumped it in and stirred, but I also
>>>> mixed in the sasage and apples. Let it stand while the birds finished
>>>> up.
>>>>
>>>> Damn, it was really very good. My wife knew what I did, but Sue thought
>>>> it was home made. I'd do it again.
>>>
>>>
>>>I like Stove Top Stuffing when it's buffed up with other stuff like that.
>>>Glad they enjoyed it.
>>>
>>>Cheri
>>
>> We don't like bready stuffing... tonight's dinner was London broil,
>> spinach, and last Thanksgiving's stuffing substitute, kasha
>> varnishkas.
>
>Well then, you wouldn't have liked it, right?
>
>Cheri

We've tried Stove Top but it's not something we like, regardless
what's added it's still mystery crumb mush.

On Thu, 27 Jul 2017 19:08:07 -0400, Ed Pawlowski > wrote:

>Yesterday I posted the menu for the birthday dinner I was making for the
>ladies. The plan was to have a sausage and apple stuffing to go with
>the Cornish hens. Well, with everything going on, I ran out of time to
>make it from scratch.
>
>
>I took two inks of Italian sausage and stripped off the casings. Broke
>it up and cooke it up in a small pan. Chopped up an apple. Added a
>chunck of butter and the apple to the pan and cooked it a bit too.
>
>In another pot I boiled the water and butter and made a bag of Stove top
>stuffing. Following directions, I dumped it in and stirred, but I also
>mixed in the sasage and apples. Let it stand while the birds finished up.
>
>Damn, it was really very good. My wife knew what I did, but Sue thought
>it was home made. I'd do it again.

good job! You made everything but the bread crumbs, kudos.
Janet US

On Thursday, July 27, 2017 at 6:45:16 PM UTC-5, Jill McQuown wrote:
>
> Hey, it worked. I don't always have time (or feel like) baking and
> drying bread crumbs. I generally keep Pepperidge Farm cornbread
> stuffing crumbs on hand for such occasions.
>
> Jill
>
>
Or you could just use a pan of crumbled cornbread and add your
seasonings.

> wrote in message
...
> On Thu, 27 Jul 2017 17:39:46 -0700, "Cheri" >
> wrote:
>
> wrote in message
. ..
>>> On Thu, 27 Jul 2017 16:29:02 -0700, "Cheri" >
>>> wrote:
>>>
>>>>"Ed Pawlowski" > wrote in message
...
>>>>> Yesterday I posted the menu for the birthday dinner I was making for
>>>>> the
>>>>> ladies. The plan was to have a sausage and apple stuffing to go with
>>>>> the
>>>>> Cornish hens. Well, with everything going on, I ran out of time to
>>>>> make
>>>>> it from scratch.
>>>>>
>>>>>
>>>>> I took two inks of Italian sausage and stripped off the casings.
>>>>> Broke
>>>>> it
>>>>> up and cooke it up in a small pan. Chopped up an apple. Added a
>>>>> chunck
>>>>> of butter and the apple to the pan and cooked it a bit too.
>>>>>
>>>>> In another pot I boiled the water and butter and made a bag of Stove
>>>>> top
>>>>> stuffing. Following directions, I dumped it in and stirred, but I
>>>>> also
>>>>> mixed in the sasage and apples. Let it stand while the birds finished
>>>>> up.
>>>>>
>>>>> Damn, it was really very good. My wife knew what I did, but Sue
>>>>> thought
>>>>> it was home made. I'd do it again.
>>>>
>>>>
>>>>I like Stove Top Stuffing when it's buffed up with other stuff like
>>>>that.
>>>>Glad they enjoyed it.
>>>>
>>>>Cheri
>>>
>>> We don't like bready stuffing... tonight's dinner was London broil,
>>> spinach, and last Thanksgiving's stuffing substitute, kasha
>>> varnishkas.
>>
>>Well then, you wouldn't have liked it, right?
>>
>>Cheri
>
> We've tried Stove Top but it's not something we like, regardless
> what's added it's still mystery crumb mush.


Well then, you wouldn't have liked it, right?

Cheri

On Friday, July 28, 2017 at 12:15:36 AM UTC-4, wrote:
> On Thursday, July 27, 2017 at 6:45:16 PM UTC-5, Jill McQuown wrote:
> >
> > Hey, it worked. I don't always have time (or feel like) baking and
> > drying bread crumbs. I generally keep Pepperidge Farm cornbread
> > stuffing crumbs on hand for such occasions.
> >
> > Jill
> >
> >
> Or you could just use a pan of crumbled cornbread and add your
> seasonings.

Then she'd have to make cornbread. I don't know about her, but
I haven't made cornbread in 30 years. We make our stuffing out
of fresh white bread.

Or Stovetop for a quick weeknight meal, "buffed up" with celery
and onions, and sometimes breakfast sausage.

Cindy Hamilton

On Thursday, July 27, 2017 at 9:23:07 PM UTC-4, Julie Bove wrote:
>>
> I make Stove Top or similar store brand but add onions, celery and sometime
> carrots to the mix.

I do the same but I also use Stove Top for crab cakes. Nice and easy.

Cindy Hamilton wrote:
>
> Then she'd have to make cornbread. I don't know about her, but
> I haven't made cornbread in 30 years. We make our stuffing out
> of fresh white bread.

I only make and eat cornbread with homemade chili. It's good then
but I never make it otherwise. I think it's overrated.

>
> Or Stovetop for a quick weeknight meal, "buffed up" with celery
> and onions, and sometimes breakfast sausage.

I use to make stuffing all from scratch. Then I learned to start
with
Stovetop for the basics then enhance it. Same good results.

Use chicken stock instead of plain water. Add onions, celery,
even some extra white bread torn into chunks. Add extra seasoning
too....mainly sage. Also chop and fry all the available giblets.

I have sausage here and I bought an apple today. I might try Ed's
version
either today or tomorrow.

Thomas wrote:
>
> On Thursday, July 27, 2017 at 9:23:07 PM UTC-4, Julie Bove wrote:
> >>
> > I make Stove Top or similar store brand but add onions, celery and sometime
> > carrots to the mix.
>
> I do the same but I also use Stove Top for crab cakes. Nice and easy.

Never heard of that use but sounds interesting. Do you just add
a pound or two of crabmeat?

Ed Pawlowski wrote in rec.food.cooking:

> Yesterday I posted the menu for the birthday dinner I was making for
> the ladies. The plan was to have a sausage and apple stuffing to go
> with the Cornish hens. Well, with everything going on, I ran out of
> time to make it from scratch.
>
>
> I took two inks of Italian sausage and stripped off the casings.
> Broke it up and cooke it up in a small pan. Chopped up an apple.
> Added a chunck of butter and the apple to the pan and cooked it a bit
> too.
>
> In another pot I boiled the water and butter and made a bag of Stove
> top stuffing. Following directions, I dumped it in and stirred, but
> I also mixed in the sasage and apples. Let it stand while the birds
> finished up.
>
> Damn, it was really very good. My wife knew what I did, but Sue
> thought it was home made. I'd do it again.

Sounds pretty good Ed!

On our end, we made our southern pork version of a loose meat sandwich
with Cuban Island Spice last night.

Recipe roughly like this:

1.25lbs ground pork butt (we grind our own meats once a month so the
weight is an estimate)

1.25ts Cuban Island Spice (all I had left, call it a heaping ts if you
like)

1 small Apple, warm from the sun and plucked from the tree (peeled and
sliced thin)

Mix the ground pork and spices (can use beef or a beef/pork mix) and
add to a skillet then toss around until cooked. Drain and pile on the
thick toast slices.

The toast was more Apple/Honey/Buttermilk bread I posted earlier.
Perfect taste foil for the pork.

--

Julie Bove wrote in rec.food.cooking:

>
> "Ed Pawlowski" > wrote in message
> ...
> > Yesterday I posted the menu for the birthday dinner I was making
> > for the ladies. The plan was to have a sausage and apple stuffing
> > to go with the Cornish hens. Well, with everything going on, I
> > ran out of time to make it from scratch.
> >
> >
> > I took two inks of Italian sausage and stripped off the casings.
> > Broke it up and cooke it up in a small pan. Chopped up an apple.
> > Added a chunck of butter and the apple to the pan and cooked it a
> > bit too.
> >
> > In another pot I boiled the water and butter and made a bag of
> > Stove top stuffing. Following directions, I dumped it in and
> > stirred, but I also mixed in the sasage and apples. Let it stand
> > while the birds finished up.
> >
> > Damn, it was really very good. My wife knew what I did, but Sue
> > thought it was home made. I'd do it again.
>
> I make Stove Top or similar store brand but add onions, celery and
> sometime carrots to the mix.

We don't do it much here either. Here's a recipe I stored for the few
times we make our own. There's another version around 2002-2003 when
Sasebo's commisarry was out of stuffing by the time I pulled into port
(Don had missed the window) and I made bread, much like below and added
what was handy in spices, but this version has more details.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Thanksgiving Stuffing
Categories: Xxcarol, Stuffing, Holiday
Yield: 10 Servings

8 c Shredded bread
1 ea Stick butter
1/2 c Fine chopped white onion
6 oz Chopped clams with juice
1 tb Dried parsley
1/2 tb Dried ground sage
1 ts Dried poultry seasoning mix
1 ts Dried oregano flakes
1 ts Black fresh ground pepper
1/2 ts Garlic powder
1/2 ts Celery seed
4 oz Can mushrooms with juice

Now and again I like to make stuffing even though it's not a mainstay
in our home. Thanksgiving though just mandates it! Since I was out
of my usual bagged pepperidge farm which i dress up just a bit, Don
and I decided to have fun and make it from scratch this time.

We started with making a loaf of bread thats 2 cups wheat and 1 cup
white flour based and added plenty of sage and majorum. This was
meant to be a dense bread for tearing up into stuffing cubes and it
came out just right even though Don accidently turned the breadmaker
off just after the second kneeding (grin!). I turned it out onto a
pan and baked it in the oven for a longish flat loaf which we then
sliced and tore up by hand into smallish cubes, crust and all. To
this I added 4 slices of leftover normal store bought white bread.
Charlotte and I tore up the bread last night and left it spread out
on a pan in a cold oven to dry out a bit.

This morning we melted a stick of butter and added the minced onion,
can of mushrooms, and can of clams (with juice from the cans). This
was heated just enough to melt and left on the lowest heat setting
while we prepared the crumbs. The dry spices were all mixed together
in a small tea cup and then we took a handful of the bread cubes and
layered the spices over it, adding in bits til all was spiced fairly
evenly. Then the butter mix was poured over it all and stirred by
hand.

The 14 lb Turkey took about 6-7 cups of stuffing. As this recipe isnt
really 'exact' in measurements I had almost 2 cups left over which we
were going to freeze but ended up donating to a neighbor who just
moved in and had no stuffing.

Smells divine!

Optional additions/variations: Add 1/4 cup or so of sliced black
olives, use chicken broth for 1/2 the butter to reduce the fat.

From the Sasebo Japan kitchen of: xxcarol 24November2005

MMMMM


--

On 7/28/2017 9:18 AM, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
>> Yesterday I posted the menu for the birthday dinner I was making for
>> the ladies. The plan was to have a sausage and apple stuffing to go
>> with the Cornish hens. Well, with everything going on, I ran out of
>> time to make it from scratch.
>>
>>
>> I took two inks of Italian sausage and stripped off the casings.
>> Broke it up and cooke it up in a small pan. Chopped up an apple.
>> Added a chunck of butter and the apple to the pan and cooked it a bit
>> too.
>>
>> In another pot I boiled the water and butter and made a bag of Stove
>> top stuffing. Following directions, I dumped it in and stirred, but
>> I also mixed in the sasage and apples. Let it stand while the birds
>> finished up.
>>
>> Damn, it was really very good. My wife knew what I did, but Sue
>> thought it was home made. I'd do it again.
>
> Sounds pretty good Ed!
>
> On our end, we made our southern pork version of a loose meat sandwich
> with Cuban Island Spice last night.
>
> Recipe roughly like this:
>
> 1.25lbs ground pork butt (we grind our own meats once a month so the
> weight is an estimate)
>
> 1.25ts Cuban Island Spice (all I had left, call it a heaping ts if you
> like)
>
> 1 small Apple, warm from the sun and plucked from the tree (peeled and
> sliced thin)
>
> Mix the ground pork and spices (can use beef or a beef/pork mix) and
> add to a skillet then toss around until cooked. Drain and pile on the
> thick toast slices.
>
> The toast was more Apple/Honey/Buttermilk bread I posted earlier.
> Perfect taste foil for the pork.
>

That sounds good. I've used apple in breakfast sausage a few times.
I'll have to try your version.

On Friday, July 28, 2017 at 5:55:34 AM UTC-5, Cindy Hamilton wrote:
>
> On Friday, July 28, 2017 at 12:15:36 AM UTC-4, wrote:
>
> > On Thursday, July 27, 2017 at 6:45:16 PM UTC-5, Jill McQuown wrote:
> > >
> > > Hey, it worked. I don't always have time (or feel like) baking and
> > > drying bread crumbs. I generally keep Pepperidge Farm cornbread
> > > stuffing crumbs on hand for such occasions.
> > >
> > > Jill
> > >
> > >
> > Or you could just use a pan of crumbled cornbread and add your
> > seasonings.
>
> Then she'd have to make cornbread. I don't know about her, but
> I haven't made cornbread in 30 years. We make our stuffing out
> of fresh white bread.
>
> Or Stovetop for a quick weeknight meal, "buffed up" with celery
> and onions, and sometimes breakfast sausage.
>
> Cindy Hamilton
>
>
She could make a pan of cornbread and toss it in the oven when she's
baking something else. Let it cool, crumble it, and store in the
freezer in a Ziploc bag. Cornbread is so simple to make, it's really
a no-brainer.

I LOVE the smell of Stovetop Stuffing but hate the mushy mouthfeel.

On Friday, July 28, 2017 at 7:35:11 AM UTC-5, Gary wrote:
>
> I only make and eat cornbread with homemade chili. It's good then
> but I never make it otherwise. I think it's overrated.
>
>
It goes quite well with meatloaf, pork chops, a pork roast, and
a pot of beans just to name a few dishes.

Ed Pawlowski wrote in rec.food.cooking:

> On 7/28/2017 9:18 AM, cshenk wrote:
> > Ed Pawlowski wrote in rec.food.cooking:
> >
> > > Yesterday I posted the menu for the birthday dinner I was making
> > > for the ladies. The plan was to have a sausage and apple
> > > stuffing to go with the Cornish hens. Well, with everything
> > > going on, I ran out of time to make it from scratch.
> > >
> > >
> > > I took two inks of Italian sausage and stripped off the casings.
> > > Broke it up and cooke it up in a small pan. Chopped up an apple.
> > > Added a chunck of butter and the apple to the pan and cooked it a
> > > bit too.
> > >
> > > In another pot I boiled the water and butter and made a bag of
> > > Stove top stuffing. Following directions, I dumped it in and
> > > stirred, but I also mixed in the sasage and apples. Let it stand
> > > while the birds finished up.
> > >
> > > Damn, it was really very good. My wife knew what I did, but Sue
> > > thought it was home made. I'd do it again.
> >
> > Sounds pretty good Ed!
> >
> > On our end, we made our southern pork version of a loose meat
> > sandwich with Cuban Island Spice last night.
> >
> > Recipe roughly like this:
> >
> > 1.25lbs ground pork butt (we grind our own meats once a month so the
> > weight is an estimate)
> >
> > 1.25ts Cuban Island Spice (all I had left, call it a heaping ts if
> > you like)
> >
> > 1 small Apple, warm from the sun and plucked from the tree (peeled
> > and sliced thin)
> >
> > Mix the ground pork and spices (can use beef or a beef/pork mix) and
> > add to a skillet then toss around until cooked. Drain and pile on
> > the thick toast slices.
> >
> > The toast was more Apple/Honey/Buttermilk bread I posted earlier.
> > Perfect taste foil for the pork.
> >
>
> That sounds good. I've used apple in breakfast sausage a few times.
> I'll have to try your version.

We actually reserved the apple as a crispy taste top on the meat but
yes, I see I didnt describe that and yes, they can be cooked in with
the pork too!

Right now I have a different bread going. I had an idea of a bread
pudding with cheese to use with and apples (as my trees crop out in the
next 2 weeks or so).

It's going now in dough mode. Not very different from another's bread
but here it is if curious:

1 1/3 C buttermilk
1/3 C water
2 TB butter
1 C shredded cheddar cheese
4 C flour (white, mostly Better for Bread but has some AP and spelt)
2 TB sugar
1 ts salt
2 ts yeast
3 TB parsley, dried
2 TB chives, dried
2 ts Bourbon smoked black pepper, crushed in mortor

Once done with dough mode I'll shape it to a pan and let rise in a warm
place for 1 hour then bake at 400F for 17 minutes then check.

Now the bread will be used many ways but some will be crumbled into a
bowl with milk, apple bits, Honey and cinnamon for a bread pudding.

--

Sqwertz wrote:
>
> And I
> use light chicken stock (which I've mixed from Better Than Bouillon -
> make as strong or as weak as you want).

Question for you. BTB has been mentioned frequently here.
I've considered it before but it seems only like bouillon.
Guess I need to examine ingredient list tomorrow.
Is it real dehydrated chick stock, or about the same
product as plain bouillon?

So far, I use real home made chicken stock/broth but I usually
add just a nip of bouillon to enhance the taste.

Don't need the bouillon with turkey stock. It's much more
favorful and achieves the cold gell state easily.

>
> The stuffing at Thanksgiving is usually the most involved dish I make,
> but also the highlight of the dinner. Gotta be cooked IN the bird.

Same here, the Thanksgiving turkey gets the works with stuffing
for me. I make tons of it as it's the best part of the dinner,
imo.
I pack the body cavity and also the neck area. Usually have more
left and I'll put that in a small casserole dish for extras.

As you said, cooked IN the bird is best. I agree completely.

Am Samstag, 29. Juli 2017 12:47:54 UTC+2 schrieb Gary:
> Sqwertz wrote:
> >
> > And I
> > use light chicken stock (which I've mixed from Better Than Bouillon -
> > make as strong or as weak as you want).
>
> Question for you. BTB has been mentioned frequently here.
> I've considered it before but it seems only like bouillon.
> Guess I need to examine ingredient list tomorrow.
> Is it real dehydrated chick stock, or about the same
> product as plain bouillon?
>
> So far, I use real home made chicken stock/broth but I usually
> add just a nip of bouillon to enhance the taste.
>
> Don't need the bouillon with turkey stock. It's much more
> favorful and achieves the cold gell state easily.
>
> >
> > The stuffing at Thanksgiving is usually the most involved dish I make,
> > but also the highlight of the dinner. Gotta be cooked IN the bird.
>
> Same here, the Thanksgiving turkey gets the works with stuffing
> for me. I make tons of it as it's the best part of the dinner,
> imo.
> I pack the body cavity and also the neck area. Usually have more
> left and I'll put that in a small casserole dish for extras.
>
> As you said, cooked IN the bird is best. I agree completely.

While you're at it: Consider carefully loosening the skin from the breast,
starting from the neck area (use your fingers) and apply stuffing there.
Keeps the breast meat from drying out if the stuffing is moist enough.

Bye, Sanne.

sanne wrote:
>
> While you're at it: Consider carefully loosening the skin from the breast,
> starting from the neck area (use your fingers) and apply stuffing there.
> Keeps the breast meat from drying out if the stuffing is moist enough.

Now *that* is a good tip. Never considered doing that.
Never even heard that either.
I have loosened the skin and put garlic butter there
for chickens but your stuffing idea sounds good.

And I always make my stuffing very moist too so it would work.

Thank you for that! I'll try it the next time
I make extra stuffing. :-D

Am Samstag, 29. Juli 2017 14:07:41 UTC+2 schrieb Gary:
> sanne wrote:
> >
> > While you're at it: Consider carefully loosening the skin from the breast,
> > starting from the neck area (use your fingers) and apply stuffing there.
> > Keeps the breast meat from drying out if the stuffing is moist enough.
>
> Now *that* is a good tip. Never considered doing that.
> Never even heard that either.
> I have loosened the skin and put garlic butter there
> for chickens but your stuffing idea sounds good.
>
> And I always make my stuffing very moist too so it would work.
>
> Thank you for that! I'll try it the next time
> I make extra stuffing. :-D

Be careful not to use too much stuffing - spread it gently under the skin
into a thin layer. Well - not too thin, but - I guess you know what I mean.
;-)

Bye. Sanne.

On Sat, 29 Jul 2017 06:49:33 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> And I
>> use light chicken stock (which I've mixed from Better Than Bouillon -
>> make as strong or as weak as you want).
>
>Question for you. BTB has been mentioned frequently here.
>I've considered it before but it seems only like bouillon.
>Guess I need to examine ingredient list tomorrow.
>Is it real dehydrated chick stock, or about the same
>product as plain bouillon?
>
>So far, I use real home made chicken stock/broth but I usually
>add just a nip of bouillon to enhance the taste.
>
>Don't need the bouillon with turkey stock. It's much more
>favorful and achieves the cold gell state easily.
>
>>
>> The stuffing at Thanksgiving is usually the most involved dish I make,
>> but also the highlight of the dinner. Gotta be cooked IN the bird.
>
>Same here, the Thanksgiving turkey gets the works with stuffing
>for me. I make tons of it as it's the best part of the dinner,
>imo.
>I pack the body cavity and also the neck area. Usually have more
>left and I'll put that in a small casserole dish for extras.
>
>As you said, cooked IN the bird is best. I agree completely.

If you have to add bouillon to punch up the flavor you are using too
much water to make your broth or you aren't cooking it down enough, or
you aren't cooking the chicken scraps long enough or even not using
enough chicken scraps.
I don't care for BTB because it has a mealy texture. I assume they've
mushed up the chicken to add to the other stuff. I use Classic
Gourmet, a product I get at Cash and Carry. First ingredients listed
are roasted chicken and chicken juices.. I use their beef product as
well. I see that they make seafood, turkey, ham, vegetable and I
haven't ever tried those.
Janet US

On 7/29/2017 7:02 AM, sanne wrote:

> While you're at it: Consider carefully loosening the skin from the breast,
> starting from the neck area (use your fingers)
> Bye, Sanne.
>

So I'm browsing the postings and there were two about the Nestle thing
and breast feeding. Then my eye catches the line above before seeing
the subject line. Give you a little jolt.

Am Samstag, 29. Juli 2017 16:25:13 UTC+2 schrieb Ed Pawlowski:
> On 7/29/2017 7:02 AM, sanne wrote:
>
> > While you're at it: Consider carefully loosening the skin from the breast,
> > starting from the neck area (use your fingers)
> > Bye, Sanne.
> >
>
> So I'm browsing the postings and there were two about the Nestle thing
> and breast feeding. Then my eye catches the line above before seeing
> the subject line. Give you a little jolt.

Lol!

I totally understand that.
But it never hurts to give the breast a little massage - regardless of
the subject. ;-D

Bye, Sanne.

Sqwertz wrote:
>sanne wrote:
>
>> While you're at it: Consider carefully loosening the skin from the breast,
>> starting from the neck area (use your fingers) and apply stuffing there.
>> Keeps the breast meat from drying out if the stuffing is moist enough.
>
>Cook your turkeys breast side down if you want juicy breasts.

Doggie style. . . .

On 7/28/2017 12:15 AM, wrote:
> On Thursday, July 27, 2017 at 6:45:16 PM UTC-5, Jill McQuown wrote:
>>
>> Hey, it worked. I don't always have time (or feel like) baking and
>> drying bread crumbs. I generally keep Pepperidge Farm cornbread
>> stuffing crumbs on hand for such occasions.
>>
>> Jill
>>
>>
> Or you could just use a pan of crumbled cornbread and add your
> seasonings.
>
I do that if I know I'll have a need for stuffing. As much as I love
cornbread I really don't make it very often.

Jill

On 7/28/2017 6:55 AM, Cindy Hamilton wrote:
> On Friday, July 28, 2017 at 12:15:36 AM UTC-4, wrote:
>> On Thursday, July 27, 2017 at 6:45:16 PM UTC-5, Jill McQuown wrote:
>>>
>>> Hey, it worked. I don't always have time (or feel like) baking and
>>> drying bread crumbs. I generally keep Pepperidge Farm cornbread
>>> stuffing crumbs on hand for such occasions.
>>>
>>> Jill
>>>
>>>
>> Or you could just use a pan of crumbled cornbread and add your
>> seasonings.
>
> Then she'd have to make cornbread. I don't know about her, but
> I haven't made cornbread in 30 years. We make our stuffing out
> of fresh white bread.
>
> Or Stovetop for a quick weeknight meal, "buffed up" with celery
> and onions, and sometimes breakfast sausage.
>
> Cindy Hamilton
>
I love cornbread but I only bake a pan of it (in an 8 inch cast iron
skillet) two or three times a year.

Jill

On 7/28/2017 8:37 AM, Gary wrote:
> Thomas wrote:
>>
>> I do the same but I also use Stove Top for crab cakes. Nice and easy.
>
> Never heard of that use but sounds interesting. Do you just add
> a pound or two of crabmeat?
>
I'd be curious about that, too. My crab cake recipe calls for dry
breadcrumbs but I suppose stuffing crumbs (Stove Top or otherwise) might
be interesting.

Jill

On 7/28/2017 2:11 AM, Cheri wrote:
> > wrote in message
> ...
>> On Thu, 27 Jul 2017 17:39:46 -0700, "Cheri" >
>> wrote:
>>
>>> > wrote in message
>>> ...
>>>> On Thu, 27 Jul 2017 16:29:02 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>> "Ed Pawlowski" > wrote in message
>>>>> ...
>>>>>> Yesterday I posted the menu for the birthday dinner I was making
>>>>>> for the
>>>>>> ladies. The plan was to have a sausage and apple stuffing to go with
>>>>>> the
>>>>>> Cornish hens. Well, with everything going on, I ran out of time
>>>>>> to make
>>>>>> it from scratch.
>>>>>>
>>>>>>
>>>>>> I took two inks of Italian sausage and stripped off the casings.
>>>>>> Broke
>>>>>> it
>>>>>> up and cooke it up in a small pan. Chopped up an apple. Added a
>>>>>> chunck
>>>>>> of butter and the apple to the pan and cooked it a bit too.
>>>>>>
>>>>>> In another pot I boiled the water and butter and made a bag of
>>>>>> Stove top
>>>>>> stuffing. Following directions, I dumped it in and stirred, but I
>>>>>> also
>>>>>> mixed in the sasage and apples. Let it stand while the birds
>>>>>> finished
>>>>>> up.
>>>>>>
>>>>>> Damn, it was really very good. My wife knew what I did, but Sue
>>>>>> thought
>>>>>> it was home made. I'd do it again.
>>>>>
>>>>>
>>>>> I like Stove Top Stuffing when it's buffed up with other stuff like
>>>>> that.
>>>>> Glad they enjoyed it.
>>>>>
>>>>> Cheri
>>>>
>>>> We don't like bready stuffing... tonight's dinner was London broil,
>>>> spinach, and last Thanksgiving's stuffing substitute, kasha
>>>> varnishkas.
>>>
>>> Well then, you wouldn't have liked it, right?
>>>
>>> Cheri
>>
>> We've tried Stove Top but it's not something we like, regardless
>> what's added it's still mystery crumb mush.
>
>
> Well then, you wouldn't have liked it, right?
>
> Cheri

Sounds like Sheldon added too much liquid, too. Regardless of whether I
make stuffing from scratch or do a Stove Top stuffing "cheat", I never
add all the liquid the recipe calls for at once. I will say, while Ed's
sounds like a fine cheat, I have never liked apples in stuffing. I ate
it at my brothers' house a couple of times, but just to be polite.

Jill

"Ed Pawlowski" > wrote in message
...
> On 7/29/2017 7:02 AM, sanne wrote:
>
>> While you're at it: Consider carefully loosening the skin from the
>> breast,
>> starting from the neck area (use your fingers) Bye, Sanne.
>>
>
> So I'm browsing the postings and there were two about the Nestle thing and
> breast feeding. Then my eye catches the line above before seeing the
> subject line. Give you a little jolt.

Is it wrong that I'm chuckling?

Am Sonntag, 30. Juli 2017 06:00:37 UTC+2 schrieb Julie Bove:
> "Ed Pawlowski" > wrote in message
> ...
> > On 7/29/2017 7:02 AM, sanne wrote:
> >
> >> While you're at it: Consider carefully loosening the skin from the
> >> breast,
> >> starting from the neck area (use your fingers) Bye, Sanne.
> >>
> >
> > So I'm browsing the postings and there were two about the Nestle thing and
> > breast feeding. Then my eye catches the line above before seeing the
> > subject line. Give you a little jolt.
>
> Is it wrong that I'm chuckling?

No. See my reply. ;-D

Bye, Sanne.

On Saturday, July 29, 2017 at 7:53:19 PM UTC-4, Jill McQuown wrote:
> On 7/28/2017 8:37 AM, Gary wrote:
> > Thomas wrote:
> >>
> >> I do the same but I also use Stove Top for crab cakes. Nice and easy.
> >
> > Never heard of that use but sounds interesting. Do you just add
> > a pound or two of crabmeat?
> >
> I'd be curious about that, too. My crab cake recipe calls for dry
> breadcrumbs but I suppose stuffing crumbs (Stove Top or otherwise) might
> be interesting.
>
> Jill

I'll buy a 1 lb can of lump and add the stuffing to it. A bit onion and a dash to taste of Old Bay into the stuffing. I do the stuffing drier than normal. I found you really need to add the crab to the stuffing so you can get the right amount of crab. I'd say maybe less than half of the stuffing is used from a box of Stove Top.