mushroom stuffing... and a few tricks..
#124935 - 11/23/04 01:08 PM
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khyricat
Reged: 08/05/04
Posts: 3612
Loc: Michigan
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a) never bake it in the bird...
b) if everyone likes it crunchy and fights over the crunchy parts (or more people do then you care to satisfy the normal way) bake it in a muffin tin- everyone gets some crunchies!
ingredients:
chicken broth
onion
garlic
bread crumbs
sage or rosemary
parsley
basil
any combination of at least 3, preferably 4 or 5the following you can stand to eat:
mushrooms
green pepper
onion
carrot
celery (the one I'm leaving out this year)
cube all veggies and bread, spread together on cookie sheet in oven on low to toast.
in a large skillet (I use cast iron most years so it can go straight in the oven with what isn't going in the muffin tins) pour a small amount of chicken broth and sautee onion and fresh garlic until mostly clear and carmelized.. add rest of spices either finely diced or crushed. slowly work in remaining broth while adding the bread and vegetable combination to the dish. when all is in skillet, well combined and well saturated, transfer to muffin tins and spread rest flat in skillet (or just spread out in skillet) and either bake alongside the bird or bake in oven at 375 until nice and crunch (normally one hour), stirring occasionally if all in a big skillet.
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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That muffin tin idea is the GREATEST. I think I'm the only weirdo in my family who DOESN'T like the crunchies... I'll keep mine in the casserole, but I *have* to pass that idea on to Mom. I can't believe we never thought of that!
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thanks!
#124957 - 11/23/04 01:30 PM
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I am bringing stuffing to a total food snob's house Thursday and I wanted to be sure I wasn't going to do anything wrong. I think I will use mushrooms and leeks since I still have leeks in the fridge that I grew. Luckily I also have parsley, sage, rosemary, and thyme in the garden! Wait a minute- isn't that a song?
Do you think I should use french baguette cubes or sourdough cubes? The sourdough at least is already sliced. I better stop at the store tonight to get the mushrooms and bread. Thanks again. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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ANY bread works- I've used challah, whole wheat, pumpernickel (darker final color), sourdough, frech,m italian, grocery store white... the thing to keep in mind- the flavor will affect the final flavors so add something to offset the sourdough a bit (carrot or a sweeter broth work well)... have fun!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Notify Moderator
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