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!

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

Steps:

• In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
• Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
• Beat eggs and add to bread mixture. Mix well.
• Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
• Doubles well, extremely good cold.
• Can be made in well greased crockpot on low in about 3 hours.

NEWISH JEWISH - SOUTHWESTERN TSIMMES STUFFED IN CHILIES

Steps:

• 1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
• 2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
• 3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
• 4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
• 5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
• 6. Gently scrape out the seeds and rinse the inside of the chili.
• 7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
• 8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.