I don't know why I've neglected to rate this recipe, SHAME ON ME!!! It's the best stuffing recipe I've ever used and I've been making it for several years now. I have always stuffed it in the bird, there's just no comparison to the flavor you get. I use organic turkey broth and if I have any leftover (which I always do) to bake in a casserole, I add more broth to keep it moist. FRESH HERBS make a huge difference to this recipe and I use Bob's sage sausage. I use a mixture of Italian and Sourdough bread and cube it a few days before.. even have let it dry out in a low oven. Nice to use fresh bread cubes, not bagged or pre-seasoned ones. I also use a Fuji Apple for this, Golden Delicious breaks down too much for cooking. I leave out the liver and giblets.. but otherwise, this is the best stuffing I've ever had. Thank you for sharing, Stacy!
This was delicious and then some. I did modify things a bit - I added some Cassia Cinnamon and a pinch or two of pumpkin pie spice. Not much as I didn't want the flavor of the spices to take over. The topping was heavenly. My potatoes turned out a bit dry and I think next time I'll use yams and increase the creaminess with a bit of milk or cream. I would definitely make this one again!
Absolutely fabulous for the holidays! I toasted both sesame and poppy seeds just a little in a heavy skillet. Poppy seed flavor comes out nicely when you toast. I did reduce the sugar just a bit and I used fine granulated sugar for baking instead - it blends much better. Also, try using a cheese grater to grate your onion into a wire strainer. You'll get lots of juice, but the onion takes on a wonderful flavor and not strong and too crunchy for those who are not overly crazy for onion. I love them, but grating the onion makes for a milder flavor and serves to enhance the taste overall.
Try adding the salt AFTER the first cup of flour has been mixed in. Yeast does not like salt. Also keep your milk/water mixture to warm - not too hot. These are great for hamburger buns as well!! My family loves them Double the amount you'd use to make a regular roll and flatten slightly. Let them rise and then brush with an egg wash and sprinkle with sesame seeds before baking.
Want the most tender, moist fried chicken? Try marinating the chicken for at least 4 hours (if not all day) in buttermilk. Out of this world - great to use buttermilk when soaking raw onions for onion rings too. In order to cut down on the actual frying time, I generally brown my chicken and then place it on a broiler rack and bake it for 45 minutes in a 375 oven. The broiler rack allows alot of the fat to drip off. Line the bottom with foil and spray the rack with Pam before placing chicken pieces on top, clean up is a breeze. I too like a bit of dill in my chicken coating and I use ordinary flour instead of bread crumbs. I also add a generous portion of Lawry's salt, but you can also use Lemon Pepper if you are watching your salt intake.
It was a bit bland for my taste and I don't care much for soggy fried bacon in mine, so I omitted that. Instead, I mixed in some Uncle Dan's ranch dressing and thinned slightly with buttermilk. I also followed the other readers advice and added some crunchy onion rings to the top. Very nice addition! I didn't have cashews, but I had sunflower seeds and I roasted some sesame seed. It was yummy. Plenty of crunch without the bacon!
Didn't have pork, so I used chicken pieces. I also added some sesame seeds and chopped green onion to the marinade. The flavor of the sesame and green onion comes out nicely on the grill. Whip up some Mojito's and you have a fun BBQ!
This was good, but I love lots of sauce. I made a sweet and sour sauce by increasing the soy to 1/3 cup, and added 1/4 cup brown sugar and 1/4 cup pineapple juice, thickened with a tablespoon of cornstarch. I also added about 1 cup of the pineapple tidbits to the onion and peppers after they had browned. Rather than putting the red pepper flakes in with the chicken, I added them to the veggies along with the pineapple. Makes the flavor stand out nicely. Good basic recipe to experiment with! I will make it again with short ribs next time.
These were OK, but I prefer a more mediteranean taste. Try marinating your chicken breast strips in olive oil, lemon, oregano, parsley, garlic and a dash of pepper. We prefer tzaziki sauce, tomatoes, onion and a bit of lettuce if you like. It's also really good if you charcoal a whole chicken (or buy one from Costco!) and strip the meat - dark and white from the chicken and use it for the gyros. We called these Chicken Souvlaki in Australia. Try serving with Tabouli salad and hummus on the side for a nice summer meal!
I also only used half the herbs and cut out the garlic powder. I cut out the salt, used half a pkg of lipton's soup and I GRATED the onion into a strainer and let the juices run out. What a hit!
The spices didn't come through as much as I would have liked, but this was really good. Next time, I'll add a bit of dill weed, and a bit of Old Bay Seasoning for a more intense flavor. BTW, I used Heart Smart butter instead of real butter and it was very delicious.
This cake was fantastic! I cut the recipe in half to make a 9 inch square pan size. I dusted the top with powdered sugar and had one piece with my husband. At midnight I got up to go sneak another and it was all gone!! My husband loved the density and simplicity of just a touch of cinnamon. Yup, the dough is very thick and hard to work with, but don't thin with anything - you don't need to!
