09-28-2006, 08:00 PM | #1 |
Senior Member
Join Date: Aug 2005
Posts: 2,506
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I need some good recipes.....
for a few meals:
Stuffing - my mom makes the best stuffing in the world, but I like to try other recipes French Bread - mainly for homemade subs Wheat Bread - not for a bread machine |
09-29-2006, 02:07 PM | #2 |
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Join Date: Jan 2006
Posts: 1,122
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This is the stuffing I usually make for Thanksgiving, from epicurious.com
Sausage and Apple Stuffing 2 tablespoons vegetable oil 1 pound spicy pork bulk sausage 1 cup diced celery 1 cup diced onion 1 cup diced peeled cored apple 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 2 teaspoons minced fresh sage 1 bay leaf 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf) 1 cup whole milk 1 cup low-salt chicken broth 2 tablespoons (1/4 stick) butter, melted 3 large eggs, beaten to blend Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes. I'm still trying to find a wheat bread recipe that I like. Do you like 100% whole wheat or half white, half wheat? I've been reading about how to make artisanal breads, I would love to be able to make great baguettes. I don't have the time right now to do it, because it seems really time consuming. Some things I remember about it: you have to bake it on a stone, and spray the loaves heavily with warm water before going into the oven. This produces steam and makes that great chewy, dense crust. |
10-13-2006, 08:49 PM | #3 |
Senior Member
Join Date: Aug 2005
Posts: 2,506
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Ok Farrah, last night we bought a turkey and I am going to make this stuffing this weekend, I'll let you know how it turns out.
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