bread stuffing help please

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bread stuffing help please
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cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Mon Dec 24, 07 2:27 pm Post subject: bread stuffing help please
Been looking on the internet for a bread stuffing recipes,but all are stated in larger quanity I only need enough for 3 Has anyone any good recipes?

LynneA

Joined: 25 Oct 2006
Posts: 4893
Location: London N21

Posted: Mon Dec 24, 07 2:40 pm Post subject:

My method:

Inside of half of crusty white loaf, left out overnight
Roll between hands to make chunky crumbs
Place in bowl
Add:
Chopped dried fruit (prunes, apricots, cranberries etc.)
Chopped crisp fried drycure bacon (Black treacle cured bacon is best)
Chopped nuts (Pine nuts or walnuts work best)
Chopped garlic (optional)
Beaten egg
Brandy - about an egg cup full

Mix with hands
Stuff bird
Chase shirkers round the house before washing hands.

If you prefer stuffing balls, reserve some of the dry breadcrumbs to roll them in before cooking.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Mon Dec 24, 07 2:45 pm Post subject: Re: bread stuffing help please

Eco wrote:

Been looking on the internet for a bread stuffing recipes,but all are stated in larger quanity

I only need enough for 3

Has anyone any good recipes?

can we help divide up the recipe? Can you make the full amount and divide it in half (or whatever) add nuts of choice and freeze to bake later as a nut roast?

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Mon Dec 24, 07 3:14 pm Post subject:

I've got a more herb-based stuffing recipe

the basic
Inside of white loaf, as LynneA says# (I use the liquidiser to make crumbs)
1 small/medium onion finely chopped
dried sage, thyme - a couple of heaped teaspoons of each or however your tastebuds like it
fresh parsley, a good handful chopped
1 egg, beaten
whatever fruit juice is around if more liquid needed

extras (if you want or have)
ground up sunflower seeds or nuts, whatever is in the cupboard - couple of dessertspoons/handful of
more onion
a bit of dried fruit (couple of spoons again), whatever goes with the meat (e.g. apricots for lamb), chopped up
but with a chicken or such, a bit of lemon zest would be good

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Mon Dec 24, 07 3:44 pm Post subject:

gil wrote:

This is what i'm after, do i just blend the ingredients together and bake in the oven.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Mon Dec 24, 07 3:48 pm Post subject:

Yes - start with crumbs in a mixing bowl, add onion and other dry ingredients, then the egg
Mix with fork and add any extra liquid gradually, till you have something that holds together and is damp all the way through (so no dry crumbs left)

put in a greased something or other (loaf tin, pyrex pudding bowl), covered with tinfoil,
into oven to cook (I'd do mine at 180 / gas4) for about 1hr, then take covering off and put back in for another 15-20 mins to brown the top

I find stuffing balls are too crispy and hard
good with bacon wrapped round
or stuff the bird with

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Mon Dec 24, 07 3:58 pm Post subject:
will it be good to do to day and reheat tomorrow or better fresh? oh gil i don't have a blender does it matter

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Mon Dec 24, 07 4:12 pm Post subject:

I've premixed my stuffing and its in a lined loaf tin in the fridge (fits in oven better)

Mine is breadcrumbs (no idea of quantity, I do about 6 slices in the processor to crumbs and then divide between stuffing and bread sauce bowl)
tin unsweetened chestnut puree
pack of sausagemeat
beaten egg
herbs, salt and pepper, to taste (have varied it over the years with the addition or not of finely chopped onion or mushrooms)

like Gil's it bakes in about an hour.

Makes loads but I do 2 loaf tins, shoving the other one in the oven to bake after lunch tomorrow, cool and freeze. reheats nicely and makes a savoury loaf with veggies for a further meal

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Mon Dec 24, 07 4:15 pm Post subject:

Eco wrote:

will it be good to do to day and reheat tomorrow or better fresh?

oh gil i don't have a blender does it matter

make crumbs as LyneeA suggested, by rubbing the bread in your hands. Or grate. Liquidiser not necessary.

You can mix it today, and leave it covered in the fridge overnight to cook tomorrow.
Or cook it today for 1 hr, then reheat without the foil on for 20-30 mins tomorrow to get it hot and brown

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Mon Dec 24, 07 4:26 pm Post subject:

gil wrote:

Eco wrote:

will it be good to do to day and reheat tomorrow or better fresh?

oh gil i don't have a blender does it matter

Sorry to be a pain but again i'm in a dilemma i have shop bought sliced bread(not started making my own yet ,oh its kingsmill will it work or am i stuffed

)

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Mon Dec 24, 07 4:29 pm Post subject:
Sliced is absolutely fine. You can even use the crusts . About half a large loaf. Spread slices out to dry in a warm place. then use hands to break / rub into bits.

hedgewitch

Joined: 26 Nov 2005
Posts: 5834
Location: Daft wench GHQ

Posted: Mon Dec 24, 07 4:30 pm Post subject:

Eco wrote:

gil wrote:

Eco wrote:

will it be good to do to day and reheat tomorrow or better fresh?

oh gil i don't have a blender does it matter

Sorry to be a pain but again i'm in a dilemma i have shop bought sliced bread(not started making my own yet ,oh its kingsmill will it work or am i stuffed

)

You can use any kind of bread. You're not stuffed

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Mon Dec 24, 07 4:30 pm Post subject:
I only had shop bought (we're eating less bread here and homemade was just going moldy so for the hols I was trying out nice shopbought) and it'll be fine.

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Mon Dec 24, 07 4:33 pm Post subject:
Thanks everyone i'm going to give it a go.I think cooking lessons for christmas would be a good gift

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Mon Dec 24, 07 4:34 pm Post subject:
Just had another thought - if you were going to add a bit of lemon zest, you could use a bit of lemon juice as mixing liquid (if you're not using the lemon for owt else)

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