Questions tagged [stuffing]

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13
votes
19answers
41k 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 ...
7
votes
6answers
26k 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
2k 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
1answer
2k 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
3answers
2k 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
2answers
3k 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
2answers
225 views

Why all that sauce just sitting in the dish in these stuffed bell peppers recipes?

The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper. That's way (way, way) too much to want to spoon ...
2
votes
1answer
234 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
2answers
489 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 ...
2
votes
2answers
364 views

Best way to cook a two bird roast?

I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's boneless and therefore has no cavities, I'm ...
1
vote
3answers
3k views

Is there a safety issue with freezing raw chicken with raw stuffing?

I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken stuffed with stuffing and defrosting and ...
1
vote
1answer
1k views

Cold stuffed mushrooms?

I was planning on making some stuffed mushrooms for a halloween party at work (I am going as Mario), however there aren't any suitable ovens at work and my commute is long and in the early AM so they ...
0
votes
1answer
228 views

What is the driest, brownest bread that I can make for a stuffing?

I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route. I am going to make a loaf of bread in ...
0
votes
1answer
352 views

How do I preserve my mushroom stuffing for freezing?

What do I have to do to preserve a mushroom stuffing with eggs, crab and cheese as ingredients so I can freeze it for use at a later date?
0
votes
1answer
34k 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, ...