Hi,

I was wondering if anyone has tried to make the Sausage Stuffing
recipe from the 13th edition of The Fannie Farmer Cookbook. I
normally have pretty good luck with this cookbook, but I struck out on
this one and I can't figure out what I may have done wrong: The
result was a very loose, crispy stuffing. I've never seen such a
thing. The only form of moisture it calls for is the fat from
browning the sausage. I tried adding some oil and a stick of butter,
and while it helped, it was not enough to moisten the bread crumbs and
make it stick together. Also, I only added about 3/4 of the bread
crumbs called for, just incase I did not need all of it. This did not
seem like it was enough to mix with the amount of sausage that was
called for, yet I couldn't add more because it was not getting moist
enough.

I'd appreciate hearing from experienced stuffing makers as to what the
problem may have been. I do admit that I am not that experienced a
cook, but I can usually follow directions!

Thanks!

Karen

Karen wrote:
> Hi,
>
> I was wondering if anyone has tried to make the Sausage Stuffing
> recipe from the 13th edition of The Fannie Farmer Cookbook. I
> normally have pretty good luck with this cookbook, but I struck out on
> this one and I can't figure out what I may have done wrong: The
> result was a very loose, crispy stuffing. I've never seen such a
> thing. The only form of moisture it calls for is the fat from
> browning the sausage. I tried adding some oil and a stick of butter
(snippage)
> Karen

Sorry, I don't have this book. But most stuffing calls for some chicken
stock (or at least water) to moisten the breadcrumbs along with melted
butter.

Jill

"Karen" > wrote in message
om...

> I was wondering if anyone has tried to make
> the Sausage Stuffing recipe from the 13th edition
> of The Fannie Farmer Cookbook. <snip>

It'd be really helpful if you'd post the recipe.
-j

Sounds like it needed an egg (read 1 egg) to hold it together.

Some people like loose stuffing though. If I had to pick between a loose
stuffing and one that used 3 eggs and a quart of stock- I'd pick the loose &
crispy one *laughs*.


* cheers*

Barb Anne

It's also possible they intended you to stuff a bird with the dressing so that
the juices from the bird would moisten it...?

Barb

It's also possible they intended you to stuff a bird with the dressing so that
the juices from the bird would moisten it...?

Barb

(Barbtail) wrote in message >...
> It's also possible they intended you to stuff a bird with the dressing so that
> the juices from the bird would moisten it...?
>
> Barb

Hi, YES! This is what the problem was. I chose the wrong recipe
because I was not cooking the Turkey, so I needed a side dish stuffing
recipe. In the beginning of the stuffing section, it does mention
this, but I did not read that part. Oh well, it was an amusing
mystery once I got over spending all that time and having to toss it.
I'm glad you thought of that!! Thanks! And the Fannie Farmer
Cookbook Sausage Stuffing recipe has been redeemed. I'm sure it would
have been great.

And thanks to everyone else for your ideas! I appreciate them. Had a
been a more experienced cook, I would have tried the chicken broth to
salvage it instead of the butter.

Happy Holiday cooking to all!!

Karen

(Barbtail) wrote in message >...
> It's also possible they intended you to stuff a bird with the dressing so that
> the juices from the bird would moisten it...?
>
> Barb

Hi, YES! This is what the problem was. I chose the wrong recipe
because I was not cooking the Turkey, so I needed a side dish stuffing
recipe. In the beginning of the stuffing section, it does mention
this, but I did not read that part. Oh well, it was an amusing
mystery once I got over spending all that time and having to toss it.
I'm glad you thought of that!! Thanks! And the Fannie Farmer
Cookbook Sausage Stuffing recipe has been redeemed. I'm sure it would
have been great.

And thanks to everyone else for your ideas! I appreciate them. Had a
been a more experienced cook, I would have tried the chicken broth to
salvage it instead of the butter.

Happy Holiday cooking to all!!

Karen

(Barbtail) wrote in message >...
> It's also possible they intended you to stuff a bird with the dressing so that
> the juices from the bird would moisten it...?
>
> Barb

Hi, YES! This is what the problem was. I chose the wrong recipe
because I was not cooking the Turkey, so I needed a side dish stuffing
recipe. In the beginning of the stuffing section, it does mention
this, but I did not read that part. Oh well, it was an amusing
mystery once I got over spending all that time and having to toss it.
I'm glad you thought of that!! Thanks! And the Fannie Farmer
Cookbook Sausage Stuffing recipe has been redeemed. I'm sure it would
have been great.

And thanks to everyone else for your ideas! I appreciate them. Had a
been a more experienced cook, I would have tried the chicken broth to
salvage it instead of the butter.

Happy Holiday cooking to all!!

Karen