Best stuffing in the whole, entire world! I make it outside the bird
and call it dressing.

* Exported from MasterCook *

James Beard's Basic Bread Stuffing

Recipe By :James Beard
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- (2 sticks)
1 cup finely chopped shallots, onions, or spring
onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ....
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

Place the butter, shallots or onions in a saucepan, and allow the
butter to melt over low heat. Do not sauté the shallots. Combine with
the crumbs and other ingredients and toss lightly. Add more melted
butter if needed, and taste for seasoning. Stuff the bird lightly just
before roasting.

Herb Variations:

Instead of tarragon you can use any of the following herbs to taste.
(It is better not to mix herbs, except for the addition of parsley,
but mix if you must.)

1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine
for an hour.
2. Sage. Use with discretion, or it smothers all other flavors.
3. Summer savory. This has a delicious flavor for turkey and is less
known than most herbs.
4. Basil. The fresh is delicious and superb in the stuffing of a
spitted bird. If fresh is not available, use about 2 teaspoons of
dried basil, soaked in white wine beforehand.

Another way to give the flavor of fresh basil to your dressing is by
adding pesto, the Italian sauce normally used with pasta. Fortunately,
it freezes rather well, so pesto can be made when fresh basil is in
the market or in your herb garden and it is possible to have it with
your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto
or more to the basic bread stuffing.


Additives for Basic Bread Stuffing:

You will have to reduce the amount of crumbs, depending upon the
quantityof additive.

1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be
purchased in tins).
2. 1 cup or more toasted salted filberts.
3. 1 cup or more toasted unblanched almonds.
4. 1 cup or more salted pecan halves.
5. 1 1/2 to 2 cups toasted walnut halves.
6. 2 cups finely diced celery. This makes a delicious change in the
basic stuffing and is also good in goose.
7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save
parsley.
8. A head of finely shredded Boston lettuce. Added to the basic
stuffing at the last minute, this is surprisingly good. You may find
you need additional salt.
9. Giblets. Chop the gizzard and heart very fine; reserve the liver.
Sauté the gizzard and heart with the onions just enough to color them,
then mix with the rest of the ingredients. Use the liver in the sauce
later. Sauté it lightly in butter and chop exceedingly fine before
adding.

Makes enough for a 10-pound bird.

Cuisine:
"American"
Source:
"http://www.epicurious.com/"

- - - - - - - - - - - - - - - - -

NOTES : The rule for figuring out the proper amount of stuffing is
easy to remember -- approximately 1 cup per pound of bird. This works
very well unless you want stuffing for only one meal, in which case
this quantity is excessive. So, starting from the maximum, reduce the
among of stuffing to suit your needs.

I love stuffing. I like to add chopped pecans, dried cranberries, less
butter and I use stock. I like my stuffing on the wet side with the
top crunchy (I make it outside the bird as well, since we usually have
a breast and not an entire turkey). I use a little bit of dried sage.
Wow, it's making me hungry just typing this.


Damsel in dis Dress wrote:
> Best stuffing in the whole, entire world! I make it outside the bird
> and call it dressing.
>
> * Exported from MasterCook *
>
> James Beard's Basic Bread Stuffing
>
> Recipe By :James Beard
> Serving Size : 0 Preparation Time :0:00
> Categories : Side Dishes Thanksgiving
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup butter -- (2 sticks)
> 1 cup finely chopped shallots, onions, or spring
> onions
> 8 cups fresh bread crumbs -- with crusts
> 1 teaspoon dried tarragon -- moistened with ....
> 1 tablespoon white wine -- for one hour
> 1 cup finely chopped fresh parsley
> 1 tablespoon salt -- or to taste
> 1 1/2 teaspoons freshly ground black pepper
>
> Place the butter, shallots or onions in a saucepan, and allow the
> butter to melt over low heat. Do not sauté the shallots. Combine with
> the crumbs and other ingredients and toss lightly. Add more melted
> butter if needed, and taste for seasoning. Stuff the bird lightly just
> before roasting.
>
> Herb Variations:
>
> Instead of tarragon you can use any of the following herbs to taste.
> (It is better not to mix herbs, except for the addition of parsley,
> but mix if you must.)
>
> 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine
> for an hour.
> 2. Sage. Use with discretion, or it smothers all other flavors.
> 3. Summer savory. This has a delicious flavor for turkey and is less
> known than most herbs.
> 4. Basil. The fresh is delicious and superb in the stuffing of a
> spitted bird. If fresh is not available, use about 2 teaspoons of
> dried basil, soaked in white wine beforehand.
>
> Another way to give the flavor of fresh basil to your dressing is by
> adding pesto, the Italian sauce normally used with pasta. Fortunately,
> it freezes rather well, so pesto can be made when fresh basil is in
> the market or in your herb garden and it is possible to have it with
> your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto
> or more to the basic bread stuffing.
>
>
> Additives for Basic Bread Stuffing:
>
> You will have to reduce the amount of crumbs, depending upon the
> quantityof additive.
>
> 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be
> purchased in tins).
> 2. 1 cup or more toasted salted filberts.
> 3. 1 cup or more toasted unblanched almonds.
> 4. 1 cup or more salted pecan halves.
> 5. 1 1/2 to 2 cups toasted walnut halves.
> 6. 2 cups finely diced celery. This makes a delicious change in the
> basic stuffing and is also good in goose.
> 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save
> parsley.
> 8. A head of finely shredded Boston lettuce. Added to the basic
> stuffing at the last minute, this is surprisingly good. You may find
> you need additional salt.
> 9. Giblets. Chop the gizzard and heart very fine; reserve the liver.
> Sauté the gizzard and heart with the onions just enough to color them,
> then mix with the rest of the ingredients. Use the liver in the sauce
> later. Sauté it lightly in butter and chop exceedingly fine before
> adding.
>
> Makes enough for a 10-pound bird.
>
> Cuisine:
> "American"
> Source:
> "http://www.epicurious.com/"
>
> - - - - - - - - - - - - - - - - -
>
> NOTES : The rule for figuring out the proper amount of stuffing is
> easy to remember -- approximately 1 cup per pound of bird. This works
> very well unless you want stuffing for only one meal, in which case
> this quantity is excessive. So, starting from the maximum, reduce the
> among of stuffing to suit your needs.

I forgot to say that dried cherries work even better than the dried
cranberries. You can soak them in hot broth for a while before adding
them to the stuffing to be baked.


Marge wrote:
> I love stuffing. I like to add chopped pecans, dried cranberries, less
> butter and I use stock. I like my stuffing on the wet side with the
> top crunchy (I make it outside the bird as well, since we usually have
> a breast and not an entire turkey). I use a little bit of dried sage.
> Wow, it's making me hungry just typing this.

On 6 Nov 2006 10:08:58 -0800, "Marge" >
wrote:

>I love stuffing. I like to add chopped pecans, dried cranberries, less
>butter and I use stock. I like my stuffing on the wet side with the
>top crunchy (I make it outside the bird as well, since we usually have
>a breast and not an entire turkey). I use a little bit of dried sage.
>Wow, it's making me hungry just typing this.

Every year, I talk about adding chopped pecans to our dressing, but
have never actually done it. Sounds like time to try, huh?

Thanks!

Damsel in dis Dress wrote:

> On 6 Nov 2006 10:08:58 -0800, "Marge" >
> wrote:
>
> > I love stuffing. I like to add chopped pecans, dried cranberries,
> > less butter and I use stock. I like my stuffing on the wet side
> > with the top crunchy (I make it outside the bird as well, since we
> > usually have a breast and not an entire turkey). I use a little
> > bit of dried sage. Wow, it's making me hungry just typing this.
>
> Every year, I talk about adding chopped pecans to our dressing, but
> have never actually done it. Sounds like time to try, huh?

Yes! Two recommendations:

1. Toast the pecans first.

2. Hide the toasted pecans or people will eat them before you get a
chance to make the dressing. Trust me on this.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 6 Nov 2006 21:10:20 GMT, "Default User" >
wrote:

>Damsel in dis Dress wrote:
>
>> Every year, I talk about adding chopped pecans to our dressing, but
>> have never actually done it. Sounds like time to try, huh?
>
>Yes! Two recommendations:
>
>1. Toast the pecans first.
>
>2. Hide the toasted pecans or people will eat them before you get a
>chance to make the dressing. Trust me on this.

LOL! I'd be the guiltiest party. Everyone else here prefers walnuts,
but I'll bet they'd have no objection to chowing down some toasted
pecans. Thanks!

Michael "Dog3" Lonergan wrote:

> "Default User" >
> :
>
> >
> > Yes! Two recommendations:
> >
> > 1. Toast the pecans first.
> >
> > 2. Hide the toasted pecans or people will eat them before you get a
> > chance to make the dressing. Trust me on this.

> People my ass. I'm liable to gobble them all up myself.


Well, the cook's entitled.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)