Best Stuffing For My Jewish Friends Recipes
STUFFING FOR MY JEWISH FRIENDS
I invited one of my friends to Thanksgiving dinner, and although it's not a big deal to her, I want to do my best to adhere to her dietary needs. I will NOT use the liver dressing when my Jewish friends come to dinner!*
Provided by Sweetiebarbara
Categories For Large Groups
Time 6h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
- Cut bread into 1/2 inch cubes and put into large bowl.
- Saute onions, and celery in turkey fat over medium heat until translucent.
- Add herbs, salt, and pepper to bread and toss.
- Saute liver (in separate pan) lightly, until slightly firm.*.
- Add onions and celery to bowl and toss again.
- Sprinkle in water until moist, but not wet.
- Set aside 1 cup of dressing.
- Cut liver into small bits and add to the 1 cup of dressing.*.
- Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
- Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!
Nutrition Facts : Calories 103.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 312.4, Carbohydrate 15.9, Fiber 1.8, Sugar 2.6, Protein 3.7
PASSOVER MATZO STUFFING
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.
Provided by dojemi
Categories Low Cholesterol
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Crush matzah.
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can moisten with a bit more broth or water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
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