Evening star., 1928-12-14
Provide SavOry StuffingS
There Are Ways of Making Them Attractive
For Meat and Fowl-Art of Basting
Worthy of Study

To make a good stuff1ng, there must
be the right seasonings, proper
blending of ingredients, and the right
T,ronortion of LIQUID. Almost every In
0redient that is used should be cooked
first. especially onion, celery, sausage
bacon. oysters, chestnutS or frult
onion Is added only for favor. 1t should
be finely chopped and then cooked to q
delicate golden color in part OF Cne
fat. Do not use too much sage. 10
season well, use small quantity OF
several things instead OF too mucn OF
one ingredient.
stock is far better than hot water
tn use for the LIQUID in Stuffing, because
it adds seasoning and flavor, II you
have no stock on hand, it may be made
from bouillon cubes or meat extract
Stocks made from mushrooms, celery, or
other vegetables also are good TO use
in stuffing. When stuffing contains
bread. the LIQUID, seaSonings and other
ingredients should be added to the
bread. and the mixture then allowed 10
cook slowly for about Is minutes, tlghtly
covered. so rs to steam throughout II
must be, carefully watched and stirred
to prevent sticking and scorching. With
this cooking there is a thorough blend
ing of f1avors and moistening OF the
bread. If the Stuffing is to be used III
a meat roll or a boned chicken, and is
to be sliced. a well-peaten egg should
be added so that the stuffing viii hold
its shape.
Some of the ingredients that give
stuffing individuality are celery cut into
small pieces and cooked until tender,
salted mushrooms, chopped olives,
chestnuts cooked and with the brown
inner skins removed, cooked giblets,
1lard-eooked egg, or oysters cooked IN
milk, which is then used as the liquid
for moistening the bread. Every stuff
ing should have at least one ingredient
from this list and two or more will be
still better, because a blending Of flavors
is the secret of making good stuffing.
Salt pepper, paprika. chopped parsley,
dried or fresh celery leaves. sage and
prepared poultry Seasonings are needed,
one or all, as you choose.
Dressings for Turkey.
Sage Stuffing: For an ordinary-sized
turkey pint Of stale bread crumbs wlll
be enough. Moisten with little hot
water. add two tableSpoonsful of but
ter, one or two chopped onions, a tea
spoonful of salt, half teaSpoonful of
black pepper, and sage and mixed sweet
herbs to taste. Mix thoroughly.
Chestnut stufing: If you intend to
stuff the turkey with chestnutS, select
about two-thirdS as many sound chest
nuts as you think it will take to fill the
turkey. Cash each one Of the chest
nuts to keep them from bursting and
cook them in rapidly boiling Salted
water until they are soft. Drain them,
and when they are dry peel of the
inner and the outer skin. Look them
that seem to be wormy or decayed. Put
the good ones in chopping bowl with
about half the quantity of stale bread
that has previously been soaked in hot
water, one small or half large onion
that has already been chopped and
Drowned in butter, and, if liked, about
half an ounce of cooked lean ham. In
any case, add the turkey liver and chop
the mixture fine, seasoning it to taste
with mixed sweet herbs, parsley, pepper
and salt. Mix thoroughly. bind with a
raw egg and stuff the turkey.
Oyster dressing: To pint OF bread
crumbs add a quarter of a pound of
butter, rubbing it in thoroughly. Sea-
son to taste with salt, black pepper and
celery salt and add dozen or fifteen
freshly opened oysters. If there Is
enough oyster liquor to moiSten the
bread. do not add any water If neces-
sary. however, little hot water may be
added, but just as little as possible.
For Other Fowls.
Stuffing for goose: Take two cupfuls
of cold boiled rice, one cupful Of minced
celery, one heaping tablespoonful OF
melted butter and salt and pepper
enough to season to taste. Mix the In
gradients and add enough sweet cream
70 moisten well, When Stuft1ng the
goose be careful not to I'LL it too full.
Stufing for chicken: Moisten small
cubes Of dry nut bread with about two
thirds cupfVl of milk, enough to make
two cupfuls Of the nut bread. Add hall
a cuufuI of mushrooms and some salt
pepper, dried celery leaves and onion
Juice, and cook slowly, stirring until
well blended. This stuffing is unusual
and good, and is delicious with chicken
It may also be made, placed in a casse-
role. covered with slices of leftover
chicken, turkey, veal or lamb, heated
in the oven and served with muSh-
room sauce or meat gravy.
Dressing for any kind of fowl: Roast
some sweet potatoes IN their skins until
they are very soft. Remove the. skins
mash the potatoes well, season with one
tablespoonful each of butter and rich
sweet cream, and add salt to suit tht
taste. Then add half a cupfm Of
chopped raisinS seeded and mix them II
thoroughly.
Meat Stuffngs.
II YOU want to serve beef, you car
choose from among stuffed flank
stuffed beef roll from skirt steak OF
round. stuffed heart or stuffed bee
liver, baked. From veal there are sucl
possibilities as stuffed shoulder, breaS
or heart; veal birds made from the cut
let of the leg or veal chops, split anC
stuffed. From pork you may select fol
stufing the shoulder, butt, loin, chops
pigs feet or hau. If you want lamb
serve stuffed shoulder, leg or breast, ;
crown roast with a Stufhpg of force
meat or birds" made from steaks GU
from the leg. For stuf6ng for bee
use for the foundation a plain breaC
vtufhng, add a cupful of Chopped