I love pies with cabbage. You need to chop cabbage, put it in a frying pan, you need to wait until it reaches 3/4 readiness, then add the carrots, cut on a grater. then add salt. And then add the onion, cut into squares. Then you need to prepare this mixture until the moisture evaporates from the frying pan. We put this mixture on the balcony to cool it. Then we take the dough, cut off the hunk from it. We chop a slice into 3 or 4 pieces to make a bun. We roll each bun with a rolling pin to make a pancake, and in this pancake we put stuffing from cabbage, carrots and onions (I hope you salted them when you were frying in a frying pan?) Then we turn off the pancake, make it a semblance of ravioli, and so with each pancake. So that they do not stick to the dishes or the board on which we put them, we roll them in flour. And then we take a frying pan, pour a very-choon a lot of oil and fry our big ravioli with cabbage-mork-onion. The length of these ravioli should be with your hand, no less! And so we fry them all, and we get 100 small pies, very tasty, each the size of a hot dog, which can be served to guests or give the children to school! It's Russian fast food, and it's called PIROZHOK!
I'm a Cossack, and I'll tell you the secrets of the recipe for the most delicious food. This is not a filling or meat in a Stroganov style, this dish you can eat and drunk, without the risk of blurring. This is food for all time, you have not yet been probyval. I open to you a terrible secret from the depths of the ages, so hold on! I'll tell you how to cook the food of the gods - SHASHLYK! forget that you were told about delicious food. Shchaschlyk turns a vegetarian into a meat-eater. This is the most healthy way to turn a piece of meat into food. It's not some kind of lyuleback, it's food, which if the gods are on Olympus and in Asgard! Buy pork tenderloin. The ass of a pig is best suited. The main thing is that the pig should not be living. Cut into cubes - their size should be with a quarter of the adult man's fist. Okay, you cut the meat. Put it in a saucepan. Cut the onion rings and put into meat. Then put pepper in the meat, but not ordinary pepper! Buy black peppercorns! Okay, you all put it in the pan. Stir it, stir it so that you do not tear the onion, cut into rings. Add the salt to taste, and stir again! Then pour all this - pork meat with salt and pepper and onions - pour it with mineral water with gas. Mineral water with gas buy in the store! It is very important that the water is with gas! Mineral water with gas will make meat very soft and soft! I am not lying! My father does not have a tooth, and I made a shish kebab for this recipe - he appreciated it! Then gently mix the meat with onion, pepper, salt and mineral water, gently stir it, do it as if you are caressing the beloved's breast. Mineral water is needed so much that it completely covers the meat in a saucepan.
Then put this mixture in a cold place for a day. Put in the refrigerator. Then take out the meat and fry. Buy skewers, put meat on them, so that there is a small gap between each piece. Put the skewers on the brazier. If you do not sell a brazier, then find a familiar plumber who will give you a four-corner iron grill with iron bottoms out of five pieces of iron. In this grill, put a plank or coals from the supermarket (only not pine boards, they exude resin when burning). Perhaps, mangal are sold already ready in your country. And grill the meat until ready, do not forget to water it with liquid from the pan, where the meat is mixed with mineral water, salt, onions and peppercorns. Ready meat can be served as you like - if you have a lot of skewers - then right on the skewers. The rest of the mixture (onion-mineral water-pepper) you can fill with vinegar - you will get a shish kebab sauce. As a result, you will have divine meat, which even the most privileged veggie will garnish for both cheeks, wetting it in sauce, and biting onions! I repeat - this is a great recipe. Do not tell anyone about this!
Cook in butter on stove: onions, celery,mushrooms,chopped cranberries, garlic. When finished, add mixture to Pepperidge Farms or Arnolds bagged stuffing mix that has been seasoned with sage. Add turkey broth which was made by simmering the giblets from the turkey. Make it as moist as you like. Tastes like you've been slaving over a hot stove all night.
I basically took my mom's stuffing (which she really slaved over a hot stove making) and made it a lot more convenient.
I have to say I really enjoy the posters on this site. My love for celebrity gossip is my guilty little secret, and I get a lot of laughs reading through the responses for the blinds. Thank you for making my day!
CTHiltopper,Mine is very similar, but I bake it afterwards, we like the crispy crust. Annoyed, because turkey breast doesn't come with giblets. You can use less fat in the recipe if you use fresh broth as well.
1 lb pork sausage meat 2 onions finely chopped 3 stalks celery with leaves chopped 1/4 cup butter (melted) 3 tsps poulty seasoning or 1 tsp each of rosemary sage thyme 3 tblsps parsley 1 tsp salt 1/2 tsp pepper 1 can drained and chopped water chestnuts 1 grated carrot 12-15 cups stale bread cubes 2 cups chicken broth
Fry sausage meat until brown, breaking up with fork. Remove to bowl using slotted spoon. Cook onions and celery until tender in remaining fat and butter. Combine meat and vegetables with seasonings and bread, adding enough broth to moisten. This quantity is enough for a 20 lb bird. Stuffing may also be cooked-covered in a buttered pan at 325 for the last hour of turkeys roasting. Stir occaisonally and add stock if stuffing seems dry.
I make an herb stuffing - bread, celery, onion, parsley, sage, rosemary and thyme (just like the song says!), bonded with hot chicken broth. I can't even with people who put meat in their stuffing.
Link doesn't work: Oyster Dressing It’s not Thanksgiving in New Orleans without Oyster Dressing. Every family has their own favorite version, but this one comes from Frank Davis’s Creole sidekick Mary Clare. Featured as part of “Franksgiving” dinner specials on WWL-TV, Mary Clare’s recipe includes sage, personal advice in the instructions. Her remarks will make you feel as though you’re getting a cooking lesson from your Creole grandmother!
Ingredients 1/2 cup (1 stick) unsalted butter 6 cloves garlic, minced 2 cups finely chopped onions 2/3 cup finely chopped celery 1/2 cup finely chopped bell pepper 1/2 cup finely chopped smoked sausage 1/2 cup thinly sliced green onion tops 1/4 cup finely chopped fresh parsley 6 dozen oysters, chopped (reserve oyster liquor) 1 cup turkey pan drippings 1-1/2 teaspoons salt 1 teaspoon dried thyme 1 teaspoon basil 1 teaspoon black pepper 1 teaspoon Frank Davis Poultry Seasoning (or any Creole seasoned salt) 1 teaspoon Frank Davis Seafood Seasoning (or any Creole seasoned salt) 4 cups fresh bread chunks (see Note) 1 whole egg, lightly beaten 1 cup buttered cracker crumbs (see Note) melted butter (to drizzle over the top) Directions Melt butter in a large cast-iron Dutch oven over medium heat. Add garlic, onions, celery, bell pepper, sausage, and green onion tops; sauté until all of them are tender. Next, stir in the parsley. Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Cook gently over medium-high heat for about 4 minutes, stirring all the while. When all of the ingredients are well mixed, drop in the salt, thyme, basil, black pepper, poultry seasoning, and seafood seasoning. Cover the pot, reduce the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry. This is one of the secrets to making a really good oyster dressing. Don’t rush or skip this step!
After the simmering process is finished, remove pot from heat and begin adding bread chunks a few at a time. Note that you do not have to add all four cups. If you want your dressing moist, stop adding bread when you get to the texture you desire. If you want a drier stuffing, add all four cups or even a little more if your taste and needs dictate. Taste the dressing again and make your final seasoning adjustments. The objective is to get the bread to absorb all of the pan liquor, thereby binding everything together.
When, in your estimation, the dressing is ready (it shouldn’t be soupy but it shouldn’t be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together. Cover the pot for a few minutes to let the dressing set up. This is where the richness comes in and how the final blending brings out the full flavor. If by chance you’ve miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
Preheat oven to 375 degrees. Transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle buttered cracker crumbs over the top, drizzle on a little extra melted butter, and bake uncovered at 375 degrees for about 25 minutes.
Note: Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So, to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-sized pieces.
To make your buttered cracker crumb topping, simply drop regular saltine crackers into the bowl of a food processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.
I make my own because I HATE HATE HATE celery. People say it’s mostly water and has no taste (if it has no taste, why cook with it!?!?) But it smells like death to me and I can smell it in food from across a large room. (Consequently, finding soups to eat is also difficult)
So, after a couple of decades avoiding pretty much every stuffing recipe known to mankind, I started making my own (with a great deal of input from an ex-girlfriend who was also a chef):
I use:
1 bag of Pepperidge Farm Sage & Onion breadcrumbs Two large shallots and a clove of garlic (minced), sautéed in butter 1.5 lbs. of ground breakfast sausage (browned and drained) 3 chopped Empire apples (don’t peel them) Chicken broth Salt and Pepper
The apples give a bit of the crunch that some celery “purists” say they need.
The one I didn't have to cook myself has always been my favorite.
ReplyDeleteStoffer's Stove Top. I have simple tastes when it comes to stuffing.
ReplyDeleteI was going to tell some jokes about unemployment today, but none of them work.
ReplyDeleteI love me some DivasCanCook.com. She has a great recipe on there.
ReplyDeleteMy grandmother's cornbread dressing recipe.
ReplyDeleteSage and onion.
ReplyDeleteI love pies with cabbage. You need to chop cabbage, put it in a frying pan, you need to wait until it reaches 3/4 readiness, then add the carrots, cut on a grater. then add salt. And then add the onion, cut into squares. Then you need to prepare this mixture until the moisture evaporates from the frying pan.
ReplyDeleteWe put this mixture on the balcony to cool it.
Then we take the dough, cut off the hunk from it. We chop a slice into 3 or 4 pieces to make a bun. We roll each bun with a rolling pin to make a pancake, and in this pancake we put stuffing from cabbage, carrots and onions (I hope you salted them when you were frying in a frying pan?) Then we turn off the pancake, make it a semblance of ravioli, and so with each pancake. So that they do not stick to the dishes or the board on which we put them, we roll them in flour. And then we take a frying pan, pour a very-choon a lot of oil and fry our big ravioli with cabbage-mork-onion. The length of these ravioli should be with your hand, no less! And so we fry them all, and we get 100 small pies, very tasty, each the size of a hot dog, which can be served to guests or give the children to school! It's Russian fast food, and it's called PIROZHOK!
I'm a Cossack, and I'll tell you the secrets of the recipe for the most delicious food. This is not a filling or meat in a Stroganov style, this dish you can eat and drunk, without the risk of blurring. This is food for all time, you have not yet been probyval. I open to you a terrible secret from the depths of the ages, so hold on!
ReplyDeleteI'll tell you how to cook the food of the gods - SHASHLYK!
forget that you were told about delicious food. Shchaschlyk turns a vegetarian into a meat-eater. This is the most healthy way to turn a piece of meat into food. It's not some kind of lyuleback, it's food, which if the gods are on Olympus and in Asgard!
Buy pork tenderloin. The ass of a pig is best suited. The main thing is that the pig should not be living. Cut into cubes - their size should be with a quarter of the adult man's fist. Okay, you cut the meat. Put it in a saucepan. Cut the onion rings and put into meat. Then put pepper in the meat, but not ordinary pepper! Buy black peppercorns! Okay, you all put it in the pan. Stir it, stir it so that you do not tear the onion, cut into rings. Add the salt to taste, and stir again! Then pour all this - pork meat with salt and pepper and onions - pour it with mineral water with gas. Mineral water with gas buy in the store! It is very important that the water is with gas! Mineral water with gas will make meat very soft and soft! I am not lying! My father does not have a tooth, and I made a shish kebab for this recipe - he appreciated it! Then gently mix the meat with onion, pepper, salt and mineral water, gently stir it, do it as if you are caressing the beloved's breast. Mineral water is needed so much that it completely covers the meat in a saucepan.
Then put this mixture in a cold place for a day. Put in the refrigerator. Then take out the meat and fry. Buy skewers, put meat on them, so that there is a small gap between each piece. Put the skewers on the brazier. If you do not sell a brazier, then find a familiar plumber who will give you a four-corner iron grill with iron bottoms out of five pieces of iron. In this grill, put a plank or coals from the supermarket (only not pine boards, they exude resin when burning). Perhaps, mangal are sold already ready in your country. And grill the meat until ready, do not forget to water it with liquid from the pan, where the meat is mixed with mineral water, salt, onions and peppercorns. Ready meat can be served as you like - if you have a lot of skewers - then right on the skewers. The rest of the mixture (onion-mineral water-pepper) you can fill with vinegar - you will get a shish kebab sauce. As a result, you will have divine meat, which even the most privileged veggie will garnish for both cheeks, wetting it in sauce, and biting onions!
ReplyDeleteI repeat - this is a great recipe. Do not tell anyone about this!
Cook in butter on stove: onions, celery,mushrooms,chopped cranberries, garlic. When finished, add mixture to Pepperidge Farms or Arnolds bagged stuffing mix that has been seasoned with sage. Add turkey broth which was made by simmering the giblets from the turkey. Make it as moist as you like. Tastes like you've been slaving over a hot stove all night.
ReplyDeleteI basically took my mom's stuffing (which she really slaved over a hot stove making) and made it a lot more convenient.
I have to say I really enjoy the posters on this site. My love for celebrity gossip is my guilty little secret, and I get a lot of laughs reading through the responses for the blinds. Thank you for making my day!
usually involves a saucer of Jack Daniels and some candlelight.
ReplyDeletecelery: optional
@entertainment lawyer why can't it ever be "Our Turn" what is * your* favorite stuffing recipe?
ReplyDeleteC-T, I'm going to adapt your recipe for my stuffing. I like the idea of making it with turkey broth!
ReplyDeleteCTHiltopper,Mine is very similar, but I bake it afterwards, we like the crispy crust. Annoyed, because turkey breast doesn't come with giblets. You can use less fat in the recipe if you use fresh broth as well.
ReplyDeleteFavourite Stuffing
ReplyDelete1 lb pork sausage meat
2 onions finely chopped
3 stalks celery with leaves chopped
1/4 cup butter (melted)
3 tsps poulty seasoning or 1 tsp each of rosemary sage thyme
3 tblsps parsley
1 tsp salt
1/2 tsp pepper
1 can drained and chopped water chestnuts
1 grated carrot
12-15 cups stale bread cubes
2 cups chicken broth
Fry sausage meat until brown, breaking up with fork. Remove to bowl using slotted spoon. Cook onions and celery until tender in remaining fat and butter. Combine meat and vegetables with seasonings and bread, adding enough broth to moisten. This quantity is enough for a 20 lb bird. Stuffing may also be cooked-covered in a buttered pan at 325 for the last hour of turkeys roasting. Stir occaisonally and add stock if stuffing seems dry.
chestnuts? Santa?
DeleteHo, ho, ho Bitch! 😂
Deletegobble gobble, slut! 😏
Delete😘 Happy Thanksgiving!
Deletelikewise 🐝
Delete+1 florin. i tried to make it from scratch one year and the kids hated it. so stove top it is!!!
ReplyDeleteI make an herb stuffing - bread, celery, onion, parsley, sage, rosemary and thyme (just like the song says!), bonded with hot chicken broth. I can't even with people who put meat in their stuffing.
ReplyDeleteYou would despise me. I add thick-sliced bacon when I'm feeling saucy.
DeleteOyster dressing: http://www.crescentcityfarmersmarket.org/index.php?mact=News,cntnt01,detail,0&cntnt01articleid=74&cntnt01returnid=55
ReplyDeleteLink doesn't work:
ReplyDeleteOyster Dressing
It’s not Thanksgiving in New Orleans without Oyster Dressing. Every family has their own favorite version, but this one comes from Frank Davis’s Creole sidekick Mary Clare. Featured as part of “Franksgiving” dinner specials on WWL-TV, Mary Clare’s recipe includes sage, personal advice in the instructions. Her remarks will make you feel as though you’re getting a cooking lesson from your Creole grandmother!
Ingredients
1/2 cup (1 stick) unsalted butter
6 cloves garlic, minced
2 cups finely chopped onions
2/3 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/2 cup finely chopped smoked sausage
1/2 cup thinly sliced green onion tops
1/4 cup finely chopped fresh parsley
6 dozen oysters, chopped (reserve oyster liquor)
1 cup turkey pan drippings
1-1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon Frank Davis Poultry Seasoning (or any Creole seasoned salt)
1 teaspoon Frank Davis Seafood Seasoning (or any Creole seasoned salt)
4 cups fresh bread chunks (see Note)
1 whole egg, lightly beaten
1 cup buttered cracker crumbs (see Note)
melted butter (to drizzle over the top)
Directions
Melt butter in a large cast-iron Dutch oven over medium heat. Add garlic, onions, celery, bell pepper, sausage, and green onion tops; sauté until all of them are tender. Next, stir in the parsley. Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Cook gently over medium-high heat for about 4 minutes, stirring all the while. When all of the ingredients are well mixed, drop in the salt, thyme, basil, black pepper, poultry seasoning, and seafood seasoning. Cover the pot, reduce the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry. This is one of the secrets to making a really good oyster dressing. Don’t rush or skip this step!
After the simmering process is finished, remove pot from heat and begin adding bread chunks a few at a time. Note that you do not have to add all four cups. If you want your dressing moist, stop adding bread when you get to the texture you desire. If you want a drier stuffing, add all four cups or even a little more if your taste and needs dictate. Taste the dressing again and make your final seasoning adjustments. The objective is to get the bread to absorb all of the pan liquor, thereby binding everything together.
When, in your estimation, the dressing is ready (it shouldn’t be soupy but it shouldn’t be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together. Cover the pot for a few minutes to let the dressing set up. This is where the richness comes in and how the final blending brings out the full flavor. If by chance you’ve miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
Preheat oven to 375 degrees. Transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle buttered cracker crumbs over the top, drizzle on a little extra melted butter, and bake uncovered at 375 degrees for about 25 minutes.
Note: Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So, to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-sized pieces.
To make your buttered cracker crumb topping, simply drop regular saltine crackers into the bowl of a food processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.
Stove Top; Sage; lol, I do not like stuffing much, and hate it in the bird, simple tastes.
ReplyDeleteCornbread stuffing with cilantro. Amazing.
ReplyDeleteactually, i make chestnut puree which we eat as a must have side dish at thanksgiving.
ReplyDeletenow you are just making stuff up! :)
Deletehappy thanksgiving
I make my own because I HATE HATE HATE celery. People say it’s mostly water and has no taste (if it has no taste, why cook with it!?!?) But it smells like death to me and I can smell it in food from across a large room. (Consequently, finding soups to eat is also difficult)
ReplyDeleteSo, after a couple of decades avoiding pretty much every stuffing recipe known to mankind, I started making my own (with a great deal of input from an ex-girlfriend who was also a chef):
I use:
1 bag of Pepperidge Farm Sage & Onion breadcrumbs
Two large shallots and a clove of garlic (minced), sautéed in butter
1.5 lbs. of ground breakfast sausage (browned and drained)
3 chopped Empire apples (don’t peel them)
Chicken broth
Salt and Pepper
The apples give a bit of the crunch that some celery “purists” say they need.
Sage with Goose sausage.
ReplyDeleteUnder the big sky, glad to help you out! The Frank Davis/Mary Clare Davis recipe is the only one we use! Enjoy.
ReplyDeletehappy thanksgiving, everyone!
ReplyDeleteYou too, just sayin'.
DeleteI'm thankful for your hot links and sleuthing abilities. 😘
I love sausage meat for stuffing 😛
ReplyDelete