One of America’s Favorites – Stuffing

December 10, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Stuffing a turkey

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.

 

 

Stuffed turkey

It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850).

 

 

In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be

Stuffed Parasol mushroom

prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle’s book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it “one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide”. A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions.

 

Stuffed orange pepper

Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

 

 

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

 

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Kitchen Hint of the Day!

December 10, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eat your Vegetables and Fruit……..

If your going to a Vegetarian Diet – Fruits and vegetables all contain different nutrients. A good way to remember to eat a range of vitamins and minerals is to vary the colors of the fruits and vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash, and purple cabbage.

Kitchen Hint of the Day!

December 9, 2018 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Skimping on fat and calories…….

Use evaporated skim milk in place of light or heavy cream in soups and sauces.

Diabetic Christmas Main Dish Recipes

December 8, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Christmas Main Dish Recipes. Healthy Diabetic Christmas Main Dish Recipes like; Hunter’s Chicken Stew, Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce, and Poblano, Sweet Potato and Apple Stuffed Pork Loin. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Diabetic Christmas Main Dish Recipes
Find healthy, delicious diabetic Christmas main dish recipes, from the food and nutrition experts at EatingWell.

Hunter’s Chicken Stew
Hunter’s Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It’s also delicious served over egg noodles…………..

Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce
This roasted beef tenderloin recipe has the deep, delicious flavor of coffee and the light heat of chiles, making this an impressive main dish for your next special occasion. While the beef roasts, make the easy bittersweet ancho chile sauce. Serve with roasted potatoes or buttered noodles to soak up the extra sauce…………

Poblano, Sweet Potato and Apple Stuffed Pork Loin
This easy, stuffed pork loin recipe starts with a soak in brine to ensure that it stays juicy and moist. The stuffing combines sweet potatoes, apples and gently spicy poblanos with Mexican herbs and spices. Cornbread is a natural pairing with pork, as is a salad with toasted pepitas and cider vinaigrette……

 

* Click the link below to get all theDiabetic Christmas Main Dish Recipes
http://www.eatingwell.com/recipes/22566/health-condition/diabetic/holidays-events/christmas/main-dishes/

Kitchen Hint of the Day!

December 8, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pineapples not only taste good………

Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can fight inflammation and disease. Pineapple and its compounds have been linked to many health benefits, including aiding digestion, boosting immunity and speeding up recovery from surgery, among others.

Kitchen Hint of the Day!

December 7, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Another perfect egg recipe Hint………

Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required.
My favorite Eggs are Sunny Side Up and this hint makes the perfect Sunny Side Up Egg every time!

Lunch Meat of the Week – Liverwurst

December 6, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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Slices of liverwurst

Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile.

Some liverwurst varieties are spreadable. Liverwurst usually contains pigs’ or calves’ livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the Thüringer Leberwurst has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as cowberries and mushrooms have gained popularity.

The word “liverwurst” is a partial calque of German Leberwurst ‘liver sausage’, and “liver sausage” a full calque.

Variants

Liverwurst, boiled and smoked

North America
Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard on rye or whole grain bread. In the Southern US, and the Midwestern US, liverwurst is served with slices of sweet pickles (gherkins pickled with sugar, vinegar, and mustard seeds). In the Northeast US, liverwurst is served with dill pickles (gherkins pickled with salt and dill).

In the Midwestern United States, liverwurst is also known as liver sausage or Braunschweiger. Liverwurst is typically served on crackers or in sandwiches. It is often sold pre-sliced.

Germany
Liverwurst from the Rhineland-Palatinate in Germany

Liverwurst from the Rhineland-Palatinate in Germany

In Germany, liverwurst is customarily served sliced on a plate, often with mustard or pickled cucumber.

The Netherlands
In the Netherlands, liverwurst (Dutch: leverworst) is customarily served in slices, often with mustard. Groningen and The Hague are known for their own types of liverwurst: Groninger leverworst in Groningen and Haagse leverworst from The Hague.

Hungary
In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven.
Romania
In Romania liverwurst is called lebar, but unlike the German sausage leberwurst that uses beef, the lebar uses only pork. Lebar is eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté. It is generally used as Christmas Eve dinner, sliced on bread with mustard and murături.

Poland
Pasztetowa is made using calf’s liver. It is often served on rye bread with horseradish-style mustard. Pasztetowa is popular throughout the year, but is most frequently served at Christmas and Easter.

 

Healthy Macaroni and Cheese Recipes

December 6, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni and Cheese Recipes. Find some Comfort Food Healthy Macaroni and Cheese Recipes, with recipes like; Four-Cheese Macaroni and Cheese, Cheesy Chipotle-Cauliflower Mac, and Sweet Potato Mac and Cheese. Find these recipes and more all at the EatingWell website! Looking for that gift that keeps on giving this Christmas? Give a gift subscription to the EatingWell Magazine, one of my favorite Cooking Magazines. Enjoy and Healthy in 2018!  http://www.eatingwell.com/

Healthy Macaroni and Cheese Recipes
Find healthy, delicious macaroni and cheese recipes, from the food and nutrition experts at EatingWell.

Four-Cheese Macaroni and Cheese
The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta…….

Cheesy Chipotle-Cauliflower Mac
You’ll barely notice the cauliflower in this comforting skillet pasta—it’s pureed and mixed into the creamy cheese sauce…………………

Sweet Potato Mac and Cheese
Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there’s actually only about half as much cheese as compared to a traditional recipe…………….

* Click the link below to get all the Healthy Macaroni and Cheese Recipes
http://www.eatingwell.com/recipes/20698/ingredients/pasta-noodle/pasta-by-shape/macaroni/macaroni-and-cheese/

Kitchen Hint of the Day!

December 6, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hardboiled Eggs…….

For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.

We use this method for our Hardboiled Eggs and they are perfect every time!

Healthy Enchiladum Recipes

December 5, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Enchiladum Recipes. Delicious and Healthy Enchiladum Recipes with recipes including Potato Enchiladas,Firehouse Enchiladas, and Vegetarian Spinach Enchiladas. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Enchiladum Recipes
Find healthy, delicious enchilada recipes including cheese, chicken and low-fat enchiladas. Healthier recipes, from the food and nutrition experts at EatingWell.

Potato Enchiladas
Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come together quickly. Feel free to sub in sweet potatoes for an added boost of vitamin A, if desired…….

Firehouse Enchiladas
Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution………..

Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes………..

* Click the link below to get all the Healthy Enchiladum Recipes
http://www.eatingwell.com/recipes/19769/cuisines-regions/latin-american/mexican/enchiladas/

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