{"id":8213,"date":"2010-10-21T11:53:44","date_gmt":"2010-10-21T15:53:44","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=8213"},"modified":"2018-11-06T20:57:46","modified_gmt":"2018-11-06T20:57:46","slug":"holiday-stuffing-recipe-stuff","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/holiday-stuffing-recipe-stuff\/","title":{"rendered":"Does Your Holiday Stuffing Recipe Have The Right Stuff?"},"content":{"rendered":"<p><strong>I don\u2019t think I\u2019ve ever used a holiday stuffing recipe. <\/strong> That\u2019s not to say I\u2019ve never made a dressing for turkey, I\u2019ve had to make it for 15,000 people! Imagine trying to follow a recipe for 15,000 people. Would it say \u201c15,000 pinches of salt\u201d?<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/dAC_tBhnGmg?fs=1\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>I\u2019ve been urging people to \u201c<a href=\"https:\/\/webcookingclasses.com\">cook like a chef<\/a> at home\u201d for years now.<\/strong> This is a perfect example what I mean. Cooking for 15,000 people would not allow me to go back and forth to a recipe book, examining each written line. Cooking like a chef means using basic methods, eye and taste to create outstanding results without a recipe.<\/p>\n<p><strong>There are 4 elements to any holiday stuffing recipe.<\/strong> Whether making a truckload or bowlful of stuffing for turkey, the method is exactly the same.<\/p>\n<p><strong>First, choose your \u201cdry element\u201d.<\/strong> This is usually white bread that has been dried until it\u2019s rock-hard. However, you can choose to use cornbread, cracker meal, whole wheat or artisan breads, oyster crackers, saltines, or anything else that will absorb the flavors and liquids to come.<\/p>\n<p><strong>The second element is some type of rendered fat for saute.<\/strong> I prefer the flavor of butter, but bacon fat, giblets, oysters, or sausage work equally well.<\/p>\n<p><strong>Next, you can choose the vegetables you\u2019d like to use<\/strong> for your newly created holiday stuffing recipe. Most of the time it\u2019s mire poix (meer-pwah), the combination of onion, celery and carrots. Your creativity may move you to include jalapenos, garlic, or even apples and apricots for a new flavor.<\/p>\n<p><strong>Since we have so much dried bread or cracker meal as a base,<\/strong> we\u2019ll need some liquid to bind the ingredients together. After a quick saut\u00e9 of your vegetables, the pan should be deglazed with a flavorful liquid like chicken stock, milk, or cream.<\/p>\n<p><strong>The most important element is the \u201ctea\u201d.<\/strong> The seasonings you choose will create the flavor profile you desire. For poultry; thyme, rosemary, sage, and marjoram are my choices. You may decide to add heat with cayenne pepper, or give it an international feel with curry power or turmeric.<\/p>\n<p><strong>It\u2019s best to season VERY heavily when creating your holiday stuffing recipe.<\/strong> The object is to make an herbal \u201ctea\u201d with the vegetables, liquid and seasonings. It\u2019s this \u201ctea\u201d that will be soaked up by the dry bread, giving you a distinct flavor profile. Don\u2019t be afraid to add lots of seasoning.<\/p>\n<p><strong>It\u2019s now a simple matter of pouring your \u201ctea\u201d over the dry ingredients and combining them.<\/strong> If your stuffing is still too dry, you can always add more milk, broth or cream for the desired texture.<\/p>\n<p><strong>Your holiday stuffing recipe doesn\u2019t have to come from a cookbook.<\/strong> It needn\u2019t be written on paper. You can create any dressing you\u2019d like by following the 5 simple steps above. If you really love this method, you can go ahead and make it for 15,000 people. Or, just for two.<\/p>\n<p><strong>What are your favorite dry elements, rendered fat, vegetables, liquids and seasonings for a holiday stuffing recipe?<\/strong> Please leave your comment below:<\/p>\n<p>&nbsp;<\/p>\n<div align=\"center\"><a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/afc0f3bfe5\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail aligncenter\" title=\"Holiday468x60\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidaySuccess250x250.jpg\" alt=\"\" width=\"\u201c400\u201d\" height=\"\u201c400\u201d\" \/><\/a><\/div>\n<p><BR><br \/>\n<BR><\/p>\n<p style=\"text-align: center;\">Turn Holiday Cooking Stress into <a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/afc0f3bfe5\" target=\"_blank\" rel=\"noopener\">Holiday Cooking Success<\/a> this year.<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>I don\u2019t think I\u2019ve ever used a holiday stuffing recipe.  That\u2019s not to say I\u2019ve never made a dressing for turkey, I\u2019ve had to make it for 15,000 people!  Imagine trying to follow a recipe for 15,000 people.  Would it say \u201c15,000 pinches of salt\u201d?<\/p>\n","protected":false},"author":23,"featured_media":23896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[31,35],"tags":[227],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8213"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=8213"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8213\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23896"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=8213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=8213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=8213"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=8213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}