Should I bake my stuffing now? sm
Posted By: overworking MT on 2007-11-20
In Reply to:
I have to work TK, so I'm doing as much ahead as possible. I assembled the stuffing last night (cornbread stuffing, no meat, just the usual ingredients). Will it 'keep' better if I bake it now and rewarm on TK or is it safe to wait until Thursday? Thanks.
Complete Discussion Below:  marks the location of current message within thread
The messages you are viewing
are archived/old.
To view latest messages and participate in discussions, select
the boards given in left menu
Other related messages found in our database
my mom too used wax paper to bake for 40 yrs
.
I wish I had the time to bake
I'm lucky if I get the bake and slice cookies that we decorate.
Search Bake-able paints...
Here is one site with some info Carol Duvall.
http://www.hgtv.com/hgtv/cr_painting_other/article/0,,HGTV_3284_1371184,00.html
What is your pattern name on back? I bought a magnolia pattern several years ago, actually paied $72 for an 8 piece setting from ABC Distributing. Gold trim with wine and hunter green stripe on outside with pinecones, magnolias and Berries, Magnolia pattern from Tienshan China. Curious if it is same set. Later I meb my best friend of 10 years now. We are so much alike and were stunned to know that we had the same set of china. Identical pattern. The only difference was that hers had a gold, wine and then deep blue band where mine was green. Hers also cost several hundred dollars and was a Savannah pattern or something of the like. What if you got a solid color gravey boat other than white, to match the set and maybe trimmed it with gold. Would still like to know that pattern.
cookies 101..love to bake...sm
This will get you in an early holiday mood.... and if you don't bake...send the list to someone as a big hint!!!
JUST CLICK ON THE NAME OF THE COOKIE AND BAM, THE RECIPE IS THERE. GOOD TO KEEP HANDY FOR THE HOLIDAYS.
Disgustingly Rich Brownies
Bake like a regular potato
They are good if you make them just like a regular baked potato too and just add butter, salt, and pepper. My husband also grilled them in foil this summer with butter and just a touch of brown sugar and they were great. I do not like the canned, fresh are MUCH better and less sweet from the start. I also saw a recipe for sweet potato chips in the oven. I haven't tried it yet and can't remember where I found the recipe but I'm sure you can Google it.
Bake a ham and pour pineapple during sm
the last 20 minutes of baking, or donate it to a food bank.
stuffing
3 boxes Jiffy cornbread mix
4-6 stalks celery finely chopped
medium onion finely chopped
1/2 stick butter
sage 1 tbsp*
salt & pepper
About 1 cup chicken broth
Cook cornbread according to directions. Let cool and crumble in bowl.
Saute celery and onion in butter until tender.
Fold sage, salt, and pepper into cornbread. Mix in celery and onion and then broth.
Add more water or use less depending on moistness desired.
Be careful with salt because some chicken broths are salty.
*measurement for sage. I'd start with about 1 to 2 tbsps and add to taste. I don't measure, I just shake and taste...
This is a BIG favorite to anyone I serve it to.
You can add anything you want (boiled eggs, etc.)
Hope you like it. :)
stuffing (sm)
Main ingredient - canned sweet potatoes (you really can't tell, I made it several times, and my son who hates sweet potatoes, couldn't tell what was in it) other ingredients - bread, celery, onions, egg, a little milk.
Any people from New Orleans that bake pecan pie?
The reason I ask this is my new housekeeper brought me a pecan pie about 2 or 3 days ago. I love pecan, ate if all my life but I could never eat anything else she or her partner fix- I was told they had baked 30 something pies the day she brought this one over. I ate some last night and liked to have died- my tongue is red and beefy like, sore even, raised taste buds, some whitish and then on the mucous membranes right inside my mouth it make bump like places there. Anyone who is from there- can you tell me perhaps an ingredient that goes into them other than the normal, that being the syrup, nuts, flavoring, etc. I feel sorry for the other people who paid for these. Tried to find Benadryl last night as thought maybe this could quiet these problems down. Thanks!
Stuffing recipe
Looking for a good meatless stuffing recipe. Could possibly use sausage in it, but would prefer a meatless one. Thanks for any suggestions.
Make your stuffing - put it in a pan - add 1 or 2 ....
cans of low-sodium chicken broth and bake. If you like wet stuffing, cover it; if you prefer it dry, leave the cover off.
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Actually, we bake cornish hens with wild rice.
Glaze is made with melted butter, brown sugar, worcestershire sauce.
Cheesy pork chop and potato bake-- YUM!
Although, b-fast does sound mighty good. I am preggo, and eggs sound good absolutey any tme!! 
Can someone tell me what temperature you bake cod fillets at in the oven and for how long. It is
about 1-1/2 pounds. I have a hard time with fish knowing when it is done. Do you put it on a baking sheet. I want just plain old fish just butter and lemon on it.
Anyone bake & decorate cakes a lot? Can you give me some tips? sm
I am working on a 12 inch round extra deep cake and another deep 8 inch top layer. Does anyone have advice on making sure deep layer cakes cook evenly?
Does anyone have any tips on decorating with fondant? Particularly getting things like long stripes to stay fairly solid when placing, and how to get fondant roses to keep their shape. I'd really appreciate it - thanks!
Savory mushroom stuffing. . .
8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Best ever meatless stuffing recipe!!!! NM
z
Yum! I did that yesterday with cornbread stuffing
x
1. Stuffing cooked in turkey!
2. Sweet potato casserole.
3. Fruit salad.
we usually also have homemade rolls, another vegetable and cranberry sauce, sometimes mashed potatoes with the gravy too...
i love the homemade chunky cranberry sauce, but no one else does...
Speaking of cookies, do you exchange with neighbors, bake only for family, or
s
My all time fave.....chocolate and peanutbutter no bake cookies. To die for!!!! nm
nm
most stuffing has some kind of chicken giblets or something..
gross gross gross gross
Formerly from Jersey, up there called it stuffing, down here they say dressing - HUH?
nm
People love my bread stuffing sm
I use Pepperidge Farm seasoned bread stuffing, don't know what other brands are out there, this is put out by a bread company. Then instead of water, use orange juice. I once tried chicken broth but too greasy. I add freshly chopped onions, celery and sometimes raisins and small amt. of chopped cranberries. I never stuff the turkey but bake it separately in a casserole. If it looks too dry, I may add a teaspoon or more of the final turkey drippings just over the top. This is one time I use butter. I have tried rubbing the bird with mayonnaise and that works well. Like to experiment but always the turkey comes out just fine at 20 minutes per lb. and use a thermometer. They always ask for more stuffing.
I know this will sound so dumb, but, do you cook the stuffing before using it in this dish? Thanks!
n
This veg head never uses meat in stuffing, or chicken broth. nm
s
Cornish hens with a glaze and a wild rice stuffing? nm
s
Rice would probably work. I use a recipe with rice for stuffing peppers and cabbage.
Also, whenever I make meat loaf, I use fresh bread rather than crumbs. I think it's moister that way. But, I also puree a veggies, like onion, carrots, mushrooms, and mix that in, too. It's very tasty.
Chik&stuffing casserole, chik enchiladas, fried chik strips, chik parmesan. nm
s
|
 |
|
 |
|
