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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2013, 07:31 PM | #1 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Stuffing?
For some reason I'm thinking about stuffing...inside of a turkey.Does anyone have some "traditional" recipes?(no weird nuts, fruit or berries)
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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11-06-2013, 07:48 PM | #2 |
Knows what a fatty is.
Join Date: 10-30-13
Location: The Woodlands TX
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If you can get good chestnuts, they are great in stuffing. Sweet and soft after roasting.
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11-06-2013, 07:49 PM | #3 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I always make a seasoned loaf of bread, typically with thyme and sage, then I cube it up, toast it up in the oven, saute some celery and onion in some butter, and make stuffing with some turkey stock from last year I have canned up, salt, pepper, thyme, sage, ground rosemary, marjoram, and that's that.
Every now and again I'll make cornbread and chorizo stuffing too, but not sure if you consider that weird, so I'll forgo posting it.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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Thanks from:---> |
11-06-2013, 08:17 PM | #4 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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Pepperidge farms corn bread stuffing, 1 large onion, package of celery, 1 jimmy dean pork sausage, stick of butter. salt and pepper to taste.
Grind onion and celery. or dice fine and mix all of these together, add enough chicken stock or water to make it moist and stuff bird and cook..... enjoy Jim |
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11-06-2013, 08:57 PM | #5 |
Got Wood.
Join Date: 10-19-12
Location: St. Louis MO
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i would not use a meat stuffing if your are putting it in the cavity of the bird as you have to get the ground meat up to 165 so the bird will be much higher than that.
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11-06-2013, 11:11 PM | #6 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Are you looking for a cornbread stuffing?
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11-07-2013, 02:21 AM | #7 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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+++ On the Pepperidge Farm cornbread mix.
I always add a lot more liquid (chicken stock) than the package calls for and I saute the onions and celery in butter before adding them to the mix. Sometimes add a can of sliced mushrooms too. I bake the dressing separately from the turkey also.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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11-07-2013, 03:34 AM | #8 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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My wife won't tell me what is in her recipe for fear that I will try to change it (no reason to as it is perfect already). I do know there is plenty of sausage in it. I do prefer the dressing (baked outside of the bird) route though. Besides the safety risks of putting the stuffing in an uncooked bird, I just don't like the mushy texture that results from stuffing the bird. I also love the end pieces from the bake.
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11-07-2013, 01:26 PM | #9 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Stuffing is just seasoned bread.What I'm exactly looking for is amounts and kind of spices.I don't want to buy stuffing from the store and add to it.It probably has sage,salt,pepper and ?
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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11-07-2013, 03:28 PM | #10 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
I don't have specifics as everything is by feel, however, enough liquid to make the bread feel soft again, but not mushy, 2-3 eggs mixed in for texture, the rest is really up to you and your tasted buds.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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