The stuffing tag has no wiki summary.
7
votes
6answers
2k views
Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first Christmas dinner as an adult obv!). I ...
7
votes
2answers
683 views
What can I use to flavor savory chicken stuffing instead of onion?
I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my savory dressing. Can ...
5
votes
5answers
2k views
Is there a faster/less messy way to stuff manicotti/canneloni?
I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process.
I usually start off ...
5
votes
1answer
134 views
Big Chicken vs Small Chicken: weight and stuffing volume ratios
I need to adjust a recipe for a stuffed chicken. The recipe calls for a 2kg chicken, and say W grams of stuffing. Now I plan on buying a smaller chicken because it's for less people, how can I ...
3
votes
2answers
88 views
Thoroughly cooking stuffing in a Turkey
I like to cook stuffing in the bird because I think it imparts flavors you just can't achieve cooking it out of the bird. The problem is, it's virtually impossible to get the stuffing to 165F/74C ...
3
votes
1answer
1k views
Baked Stuffing and cooking the turkey
I need to roast my thanksgiving turkey in the oven. I also want to make stuffing but not in the bird. Every recipe I've looked at requires an hour of cooking. I'm not sure how to make that work. I ...
2
votes
1answer
171 views
How to create a nut roast and stuffing that don't taste and feel too similar
I'm going to be preparing a vegetarian Christmas dinner this year and will be using a nut roast as the main dish, but I'm worried that it will be too much like a giant piece of stuffing.
The nut ...
2
votes
1answer
93 views
gooseberry “turnover” filling very thick
We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers.
I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and ...
0
votes
1answer
6k views
For reheating stuffing in the oven, how long would you bake it and at what temperature?
I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, ...
