any special sauce or recipe?
Around Pennsylvania Dutch country, the term isn't dressing and it isn't stuffing, it's fillingAnd we've got some dandy Amish recipes Make a gash in each chestnut from a quart of chestnutsPlace in a heavy skillet with 1 tablespoon of butter, and shake over low heat for a few minutes, then bake for 10 minutes at 450FRemove the shells and skins with a knife Cover the blanched chestnuts with boiling salted water and cook until tenderDrain, and put the chestnuts through a ricer Add 2 cups of soft bread crumbs, 1/4 cup melted lard (or butter or chicken fat), 1 teaspoon of salt, 2 teaspoons of poultry seasoning, a well-beaten egg, and 1/2 cup of chopped celeryMix lightly but thoroughly This is enough filling for a 6-8 pound bird, but cooking filling inside a bird is evilBad for the meat, and bad for the fillingJust stick the filling in a casserole, cover with a glass lid, and stick it in the oven along with the poultry.
Hi there- I like making my dressing with real bread- so get some hunks of bread readyFry up some sliced chorizo and sliced black olives in a pan with olive oil, add garlic, fry that down a bitSoak the bread in water until mushy then squeeze excess liquidAdd the bread to the pan and stir everything well adding salt and pepperWhen it gets crispy on the bottom flip it over like a pancakeStuff that in a turkey or serve on the side it is waaaay more delish than it sounds and its a bit different.
I'm from the south and we make CHICKEN DRESSINGIf you will try this recipe I promise you will LOVE ITIf you like sage add it to itOur family happens to not like itPlease try it.YOU WILL LOVE IT!!!! Chicken and Cornbread Dressing (GREAT FOR HOLIDAYS) 1 large hen or chicken 3 cups crumbled bread (day old) 6 cups crumbled cornbread (not sweet) 2 large onions, chopped 1/2 cup green onion tops, chopped 1/2 cup chopped bell pepper 1 cup celery, chopped 7 eggs (raw) 2 cups milk (I use evapmilk) 5 cans cream of chicken soup salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.) Preheat oven 375 degreesCook chicken until tender in seasoned water, then de-boneIn saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boilReduce heat and simmer until vegetables are tenderIn large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepperMix well and bake in a large, greased baking dishBake 375 degrees for 45 minutes or until knife comes out of center cleanServes 10 - 12 nfd
2 (16 ounce) packages dry corn bread mix 1 onion, diced 1 clove garlic, minced 1 bunch celery, chopped 6 hard-cooked eggs, chopped 1 teaspoon rubbed sage 2 (14 ounce) cans chicken broth 2 cups turkey stock salt and pepper to taste Prepare cornbread according to directions on packageCool and crumblePreheat oven to 350 degrees F (175 degrees C)In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggsGently stirSprinkle with salt, pepper and sageAdd the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wetPlace stuffing into a Dutch oven or loosely pack into a turkeyBake for 1 hour or until stuffing reaches a temperature of 175 degrees F
doesnt matter what ribs you getgrill or smoke or oven bake, the trick is finishing themLet me enlighten youI have spent all day next to he smoker just to have decent ribs, but I knew I could do better after you have cooked them the way you normally would, wrap them in foil with your favorite sauce, your favorite seasonings, and wait wait APPLE JUICE I usually use a deep baking dish so that the juices dont boil into my ovenWrap the ribs inside the foil with the seasonings sauce and enough juice to cover them, closing tightly and place them into the baking dish250-300 degrees for no less than 1 1/2 hours (the longer the better)I promise, you will not be able to hold the rib by the bone, the meat will as they say fall right offit will be soo tender and juicy that you can mash it with a forkWho ever eats these will never eat anywhere againThe'll be kicking you door in for you ribsIf you use pre cut ribs from the meat counter, you can skip right to my finishing/oven step.
