Post by Glen Carman aka Delmonico on Mar 3, 2019 18:18:28 GMT -6
Stuffing/Dressing
Stuffing aka dressing in this case is one and the same, a savory bread pudding using broth from meat; most consider it stuffing when cooked in side the bird or even a pig, and dressing when it is cooked on the out side.
When one makes stuffing in a bird, one must be very careful, most cases of salmonella involve birds and stuffing, the body cavity of the bird being the culprit here, this being the place one is most likely to contact the bacteria that causes salmonella, we all know that knives, bowls and cutting boards that are in contact with raw bird must be sanitized after use, but the body cavity of a bird is in a lot of ways not a good place to cook this mixture, you will run a fine line between having the stuffing and the bird cooked to a high enough heat to kill the bacteria with out over cooking the bird and making it dry. The problems working outside in an open air kitchen only make the risk higher.
For this reason I prefer to cook my stuffing separately using some of the broth formed while roasting the bird, and I also find if I stuff a bird, there is not enough stuffing.
Our bread based stuffing can use bread of different type, the most common is made from plain white bread, corn bread stuffing is popular in the south and whole wheat or other types can be used if one wants. Herbs are a common additive, sage is the popular one, but I like sweet basil the best, but thyme, rosemary or others can be used depending on individual taste. Sometime meat such as sausage, oysters or the ever popular chopped and cooked giblets are also used in the stuffing.
Stuffing (for 12 shallow dutch oven)
8 cups cubed bread (White, wheat or corn bread)
4 cups broth
2 sticks of butter
4 eggs slightly beaten
1-2 chopped onions (optional)
1-3 tablespoons of herbs (sage, sweet basil, thyme or rosemary are good)
Crumbled sausage or oysters are also sometimes added in some recipes, raisins or other dried fruit are also used in some recipes.
Put the broth and butter in the dutch oven, heat till the butter is melted, remove from heat, onion, meat (if used) and bread in that order, stir, let set 10 minutes or so, stir in the herbs and the beaten egg.
Bake in a medium oven 40-50 minutes till the center is set.
If desired the mixture can be put in the body cavity of the bird before roasting and it will cook that way, just don’t pack the mixture in hard or it will become very stiff when done.
Stuffing aka dressing in this case is one and the same, a savory bread pudding using broth from meat; most consider it stuffing when cooked in side the bird or even a pig, and dressing when it is cooked on the out side.
When one makes stuffing in a bird, one must be very careful, most cases of salmonella involve birds and stuffing, the body cavity of the bird being the culprit here, this being the place one is most likely to contact the bacteria that causes salmonella, we all know that knives, bowls and cutting boards that are in contact with raw bird must be sanitized after use, but the body cavity of a bird is in a lot of ways not a good place to cook this mixture, you will run a fine line between having the stuffing and the bird cooked to a high enough heat to kill the bacteria with out over cooking the bird and making it dry. The problems working outside in an open air kitchen only make the risk higher.
For this reason I prefer to cook my stuffing separately using some of the broth formed while roasting the bird, and I also find if I stuff a bird, there is not enough stuffing.
Our bread based stuffing can use bread of different type, the most common is made from plain white bread, corn bread stuffing is popular in the south and whole wheat or other types can be used if one wants. Herbs are a common additive, sage is the popular one, but I like sweet basil the best, but thyme, rosemary or others can be used depending on individual taste. Sometime meat such as sausage, oysters or the ever popular chopped and cooked giblets are also used in the stuffing.
Stuffing (for 12 shallow dutch oven)
8 cups cubed bread (White, wheat or corn bread)
4 cups broth
2 sticks of butter
4 eggs slightly beaten
1-2 chopped onions (optional)
1-3 tablespoons of herbs (sage, sweet basil, thyme or rosemary are good)
Crumbled sausage or oysters are also sometimes added in some recipes, raisins or other dried fruit are also used in some recipes.
Put the broth and butter in the dutch oven, heat till the butter is melted, remove from heat, onion, meat (if used) and bread in that order, stir, let set 10 minutes or so, stir in the herbs and the beaten egg.
Bake in a medium oven 40-50 minutes till the center is set.
If desired the mixture can be put in the body cavity of the bird before roasting and it will cook that way, just don’t pack the mixture in hard or it will become very stiff when done.