Stuffing For My Jewish Friends Recipes

STUFFING FOR MY JEWISH FRIENDS

Steps:

• Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
• Cut bread into 1/2 inch cubes and put into large bowl.
• Saute onions, and celery in turkey fat over medium heat until translucent.
• Add herbs, salt, and pepper to bread and toss.
• Saute liver (in separate pan) lightly, until slightly firm.*.
• Add onions and celery to bowl and toss again.
• Sprinkle in water until moist, but not wet.
• Set aside 1 cup of dressing.
• Cut liver into small bits and add to the 1 cup of dressing.*.
• Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
• Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!

HOLISHKES (STUFFED CABBAGE)

Steps:

• 1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.
• 2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
• 3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult - persevere.
• 4. Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.
• 5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.
• 6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.