This veg head never uses meat in stuffing, or chicken broth. nm
Posted By: Veg all the way on 2006-12-23
In Reply to: most stuffing has some kind of chicken giblets or something.. - me
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Chicken broth and salt water gargling
but we mix in about the same amount of baking soda as salt in the hot water. It improves the taste and helps cut that feeling that acid is eating away your throat.
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.
most stuffing has some kind of chicken giblets or something..
gross gross gross gross
we love our bison meat!! leaner than bnls sknls chicken!
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My dad told me that I got the chicken pox from playing in the chicken coop. I believed him for years
nm
Thank you! Actually, the fried chicken is chicken strips sm
breaded and fried that I make from scratch. Yes, I buy the 5 pound bag from Sam's club, fry it up and then toss is with my mom's famous teriyaki sauce cut into small, bite sized pieces. With 5 pounds cut up I can make well over 120 pieces. No big deal! Thanks for your suggestions!
Oh! Head in the SAND! I thought you said head in the CAN!
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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.
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.
Should I bake my stuffing now? sm
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.
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.
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
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Yum! I did that yesterday with cornbread stuffing
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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...
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.
Ugh, which is why I don't eat meat or
questionable meat-by-products.
I know this will sound so dumb, but, do you cook the stuffing before using it in this dish? Thanks!
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but how does it change the meat?
By the way--cattle are slaughtered past the age of two. When old cull cows are made into hamburger, they add back fat from younger cattle because the fat on the older cows is yellow and people would not eat it. I also know that cattle eat things other than grass. We still graze cattle on grass land and manage our pastures well. (Western states also have public grazing land and some even graze the desert.)It is only cost effective to the cow-calf producers who do not feed grain. Slapping a grass-fed tag on beef and calling it a niche market makes it more expensive for the consumer and is controversial to me. Feed lots do not keep cattle off of grass land. We must keep in mind that this country must manage beef somehow because of how much we consume and export. Beef is a valuable commodity and a big business. If it could be handled in a way that was more cost effective, it would be.
Thank goodness I don't eat meat! ugh...
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Cornish hens with a glaze and a wild rice stuffing? nm
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Not around here, and glad.....I don't *do* meat scraps! lol
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What's the best cut of meat for homemade philly...
steak subs? Our family loves them and we usually buy the frozen philly cheese steak meat...but I just can't stomach the smell of it even cooking anymore because it is sooooo greasy. I want to try to make some homemade from a fresh cut of meat. Any suggestions? Thanks!!
Canned meat - the spinach of Dog
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I caught the blues when trying to eat the red meat
because husband is a health food junkie and I think sometimes he expects the same of me. I love steak but hardly eat-are shrimp bad for someone who has high cholesterol? He eats fish- I don’t care for- fish is fish is fish to me- all taste alike except for the shrimp with the sauce and horse radish in it- yummy! My physician when I mentioned about my cholesterol told me to tell hubs to leave alone- mine was excellent and I could eat most anything. So there, man of the house!!
Too afraid of meat in restaurants now sm
Their meat may be old (sorry). If we do go, will only go to very busy place as even some bought at market are questionable. We have gift certificates which we appreciate as they are from busy places. Sometimes we have a "UFO" party. Unidentified freezer objects - if they're too old we throw them out. Buying light these days.Takes common sense, hopefully things will turn around in ཅ but for now I am being extremely careful and not loading up on meat either unless we intend to eat it soon. Perhaps I'm too cautious but things are rough right now for everyone, even the markets, restaurants, etc. I sure hope the turkeys are okay, even in good times we've gotten "bad ones" - have to open them up and be sure. Martha likes to brine hers in salt water - not a bad idea these days to check them out before it's too late the day of or the day before. Fresh is best - wish we had our own farm as some do.
How easy would it be for you to give up meat?
All forms of meat - beef, pork, chicken, venison....and anything else I'm missing.
It wouldn't be too hard for me.
me hungry... me eat meat....arghhh
One time I ate a beef rib and got an artery. That made me so sick. Yet, I did not stop eating meat. I have seen a deer gutted in my front yard and it did make me sick, but I ate him. I saw how they treat chickens and blah blah blah, but I still eat MEAT. I must be some kind of psycho! Nope, just human. We need protein. I just have to lay off the cow. Although I will say that I am picky and will not eat fat, arteries, skin, or anything else that just isnt pure meat.
Do you eat hot dogs? meat scraps, pig lips, etc.
nm
Sort of - I generlly buy some hamberger meat, and whatever - sm
is on sale and bring it home for 2 or 3 days worth of meals. My DH does 95% of the cooking. We generally buy what is on sale, whole chickens, thighs/breasts, pork chops, have tacos, I do pot roasts now and then. My mom used to make out a weekly list every Wednesday or so, and do the weekly shopping Thursday after work. We would drop about $100, this was in the late 80s/through 90s. My DH is actually better at shopping than I am and comes home with a lot for $50. Scan the food ads and plan around them, best way (and cheapest) way to do it.
Again, the end times. I'm sorry, but what other explanation is there? Steroids in our meat? I don
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looking for a spagetti sauce recipe without meat.
Does anyone have a tomato sauce recipe without meat? The only reciipe I have calls for ground up beef. I am serving chicken cutlets and spagetti on the side. My DD inlaws to be is coming to dinner so I want it to be perfect.
Sauce can be for crockpot or stove.
Thanks. I always enjoy the recipes on this board.
Cracklins have a little more meat attached, only difference.
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My SIL makes it this way and the meat basically falls off of the bone.
I know that once she gets the pork seasoned, she puts in a small roasting pan and then sets it in a "bano maria" at 250 degrees like for 10-12 hours depending on the size. I will see if I can get the recipe from her. As far as the seasoning, it all depends which way you want it, for Cuban style mojo seasoning, it can be bought already made in a bottle at the grocery's store in the international food section, probably Goya brand. Then, there is the other seasoning with the oregano, salt, vinegar, garlic, black pepper, and olive oil.
Could be gallbladder, maybe diabetes. Cut out the meat and fats for a few days and
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Where I'm from boiled jowl meat and hot water cornbread
could be combined to make scrapple, a Philadelphia treat.
Mmmm Mmmmm scrappleneggs.
Love sage in a squash soup, but no meat here. Blend in some
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I forgot: ecargots, rabbit-, deer- shark-meat.s are no,no for me, too..nm
nm
Beef stew for the meat eaters and broccoli/cheese soup for the veg heads. nm
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Brown rice w/roasted veggies and feta, pork chops for the meat eaters. nm
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groundhogs,squirrels, wild turkeys, rabbits, raccoon, goat and deer meat..sm
Some folks just take for granted that they can walk into a market and shop for meat...We've done the same for similar reasons as you and nothing was wasted. At least you're self sufficient!!! And, I bet you've put up/canned/frozen all the vegetables from the summer/fall harvest.
Didn't mean to be flippant in my earlier post...whack it, hack it, pack it and stack it...  Cat
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.
What about chicken; so much you can do with it.
And if you buy the large packages, it's fairly inexpensive. Also, eggs are inexpensive, quiche or omelets. Grilled cheese with tomato. Baked macaroni and cheese casserole. There is really so much.
Do try Zatarain's meals in a box, very cheap and we love them. You just add the meat or seafood. Here is a website.
http://www.zatarain.com/products/products.php/1/1/Rice_Dinner_Mixes
And their rices are by far the best as side dishes, much better than Rice a Roni or Uncle Ben's I think. Cooks up fluffy, not sticky and a large amount.
http://www.zatarain.com/products/products.php/1/4/Side_Dishes
Here's one of my chicken recipes:
Easy parmesan chicken
Dip chicken breast in melted butter/garlic mix (1 stick butter and 1/2 tsp minced garlic)
Coat with breadcrumb mix (I used flavored/seasoned with about 1/4 cup of grated parmesan cheese and pinch of garlic powder added).
Place in pan. Pour the remaining butter on top, or not. I do! :)
Bake in oven at 325 for around 30 minutes.
Yum.
Chicken leg
We played this at a friend's for Thanksgiving. It was fun. There may be a limit on how many people, I am not sure. You take regular dominos. Each draw 7. Before you give out the tiles put the highest domino that is the double number or the lowest number like 1 dot 1 dot. Then, everyone takes turns around the table and puts 1 tile only to match one of the ends. In this case it would be 1 dot of course. If someone has a double number again they put that tile diagonal next to the tile they are matching sticking out like a leg. Then the group has to keep going to match that other side to make the other leg. If you can't match it you keep drawing from bone yard (again one each time then onto the next person). All other times than doubles you keep matching the dots and if after you draw you don't have it next person goes. You do this until a person has only 1 tile left, they say 1. And when the first person has all tiles gone, the game is over and the people add up their dots and that is their high score. I got the highest score ever, which meant I was the biggest loser ever LOL. There are many strategies like cards, but mostly try to get rid of the high number dots first. The difference between this and dominos is the chicken leg part which is tough, and of course the fact you only draw 1 tile instead of keeping going and each person only puts 1 tile then the next person goes. You'd be surprised how the time flies when you play this. BTW: We were all from 46 to 56 in age range there. Hope that if anyone plays this the time flies by as much as it did for me. Happy Holidays!
Raw chicken??
I wouldn't give raw chicken to a dog for the same reasons I wouldn't give it to a person. Dogs can get salmonella poisoning, too.
& ditto what the poster below says about chicken bones. Except neck bones.
I buy chicken thighs once in awhile & boil it until it falls off the bones & add some broth to my dogs' food every day. They eat the *cooked* meat & skin as well, but I throw away the bones.
Andy is a picky eater. It took awhile to find a food he liked. WorriedMom (OP) may just have to keep experimenting.
Chicken
Crustless Chicken Pot Pie Skillet.
Boneless chicken breasts cut in to 1-inch pieces.
Chicken boullion (cubes or powder)
1 can sliced mushrooms, drained.
Onion (to taste) diced small.
1 can Cream of Mushroom soup
1 can diced peas and carrots.
Egg noodles, cooked and drained.
Saute chicken, mushrooms, and onion with chicken boullion and low fat spread chicken is cooked through and onions are tender. Deglaze pan with a little milk (basically use milk to loosen any browned bits stuck to pan). Add Cream of mushroom soup, peas and carrots, and egg noodles. Season to taste with salt, pepper, garlic, etc. Simmer until heated through and serve.
Cooking chicken
I wound be reluctant to cook chicken on an indoor grill. Pounding the chicken will help, but you really need to be careful about cross contamination. Until you get a feel for it, I would cook it on the grill to mark it, but finish it in the oven. I also would marinate your chicken. I love Soy Vey teriyaki marinade. There are some excellent crock pot recipies that incorporate chicken breast. I got a panni sandwich maker and those are excellent and easy. Start off slowly, look at recipies and do what tastes good. Eating out is definately not a habit you want to get your kids into. Just really be careful with raw chicken. When I pound chicken I use a plastic grocery bag. I put the chicken in there and then pound it. It saves on cleanup of splattered chicken and is more sanitary. All Recipies is a great site, as well as BHG.com. Good luck and have fun. 
Chicken and biscuits?
When I bake a whole chicken at the beginning of the week, later in the week I cut up the leftovers into a casserole dish with a can of cream of potato soup, cream of celery soup and peas and carrots. Top with Pillsbury biscuits. If you want the complete recipe, feel free to e-mail me.
I'm roasting a chicken
probably broccoli from the garden, not sure what else yet.
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