When my Daddy cooked, you never quite knew what you were going to get at the end of his labors. I am my father’s daughter in that regard. Recipes are not to be followed, they are merely suggestions.
My Daddy was the one who cooked the “dressing,” or “stuffing,” at our house. When Daddy was in the kitchen, our help was neither invited nor encouraged. Daddy, resembling a wild witch doctor with his white hair flying, whirled around the kitchen with his knives flashing as he chopped, sliced, and diced. We could only stand back and watch the spectacle.
I can hear my Daddy now, cackling over his culinary concoctions. As he worked, he loved to whistle; and oh he was good! As he warbled a tune through his toothless gums it sounded like the finest symphony. He whistled and laughed — but he never shared his secrets. His only suggestion was, “You have to hold your mouth right.” What?
As a result of my father making it all seem like a mystery, I had never tried my hand at making stuffing until last week. Though what I made was delicious, I would be willing to take a suggestion from someone who actually knows how to make the stuff, so to speak.
I had a “suggestion” for an Apple Stuffing for pork chops. The chops I had were too skinny to stuff, so I decided to cook this as a side dish. Perhaps it needed the juices from the meat, but I was going for something that my son would qualify as “vegetarian.”
Here’s what I did:
- I mangled 3 pieces of bread into fine crumbs.
- Most of a medium sized apple got diced and added to that (I had to test a couple of slices to make sure it was edible).
- About two tablespoons of diced onion got tossed into the bowl,
- Along with about the same amount of celery,
- And a handful of craisins (those dried cranberries that I much prefer to raisins).
- I added a teaspoon of sugar,
- A dash of salt and pepper
- And about 2 tablespoons of melted butter.
- I baked that in a prepared dish at 350 degrees for about 30 minutes.
The taste was delightful — just what I wanted. But, the stuffing was on the crumbly side. I didn’t mind that so much, but I’d like it to be more moist next time. I’ve been trying to “channel” Daddy, to ask him what to do, but he’s not giving anything up. Do any of you cooks out there have a suggestion?
Maybe I’m just not “holding my mouth right?” Maybe I need to learn how to whistle? That’s another talent I never acquired — but I’m not going to get all my teeth pulled so I can warble like Daddy!
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{ 10 comments }
Add enough chicken broth to make it pretty moist. That’s what you’re missing by not baking it inside some kind of meat – no pan juices. And I’d recommend cubing the bread rather than crumbling.
Cubing the bread would definitely be easier
. However, could I just use water? “Chicken broth” is not defined by my son as “vegetarian.” Silly goofball doesn’t eat bacon either! Can’t believe he’s flesh and blood!
Try Vegetable broth. My stuffing would no way qualify, we use loaves of bread and dozens of eggs, no fruit, though.
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It’s good though, I bet. Sounds like what my daddy made.
When I make stuffing I cook my celery, onions, etc just until tender in a little bit of water this and I add all of it to the bread crumbs.
Adding a couple of big spoon fulls of miracle whip add moisture. I do this especially with my fish stuffing.
The dryer the bread the more moister you can add.
A couple of eggs hold it all together.
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Miracle Whip sounds interesting…but maybe it’s eggs that it needs. I dunno, but I’ll experiment more.
Try adding applesauce for the moisture.
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APPLESAUCE! That sounds like the one to me! Thank you, Carol.
Vegetable Broth is what you need since you can’t use chicken broth. Cube the bread, toss with spices such as garlic and sage and slow toast it in the oven so that it is thoroughly dried out (or buy Mrs. Cubbisons) before preparing the stuffing. If your son is lacto/ovo a couple of egg yoks whipped and tossed with everything is good. Things to saute in the butter: onions, celery (including the leafy tops) parsley. Add chopped apples before baking. Nuts can add to the crunchy texture as well almonds, pecans, or walnuts.
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Yeah, the egg might be it. I might also want to add nuts (because they lower cholesterol!). I never thought of drying out the bread before making the stuffing.
Water not so much. Veg broth yes. If none on hand, apple juice, or any juice, probably, except maybe tomato. You can safely leave out the sugar, especially if you use juice.
Nuts yes (toasted pine nuts delicious).
Sauteing veg gives a better taste than blanching in water.
I cook the same way – always tweaking my own recipes, others’ recipes are unrecognizable by the time they hit my table. Also rarely use measuring devices.
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Measuring devices are for sissies
I think I should saute the onions and celery…I didn’t do that. I’m thinking applesauce, though, as Carol mentioned.
lol – over here, we always had to hold our mouth right to get jars open!!
Stuffing is binded (bound?) with the juices from the stuffee, so I would probably add a little marg and if you don’t have veg broth, add some Vegeta (or vegetable salt or stock) and a little water, I would assume.
Oh – and if you want a scrummy vego recipe that will make your son feel like a king and all the meateaters think about converting, try the mushroom and herb variety I love to make – http://jeanieinparadise.blogspot.com/2007/07/two-lasagne-recipes-to-entice-you-to.html
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I may try some with vegetable broth and a batch with applesauce to see what I think. I’ll have to try the mushroom and herb recipe! Thanks for sharing it!
I think your recipe is great except I would add an egg to hold it together and milk until it is moist enuf. Oh, and because I hate to cook (it is such a waste of time – so many other better things to do) I’d use Stove Top stuffing instead of bread crumbs.
I don’t like stove top stuffing, girl. And, it didn’t take so long to crumble the bread when it was frozen. I think it needs an egg, just from the comments I’m seeing.
Hmmm. Eggs being a no-no for most veggies, aside from a veggie broth I’m not really sure hon. Tile’s done!
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My young un has no qualms about eating unborn baby chickens.
I read through the suggestions and agree with juice or broth. Do you saute the celery, onions and apples with the melted margarine ( butter here…) and then mix with the rest? You could also use milk to mix once you have sauteed the vegies in th melted butter.
Sounds yummy, what time do you want us there? Should I bring dessert?
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I don’t always saute, but I think I’m going to take the suggestions here. I love this dressing, but I know I can improve it.
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