Ever-so-comforting traditional stuffing.
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Broth and stock can be used interchangeably with most things, especially the ones you listed. It sounds like you have done everything right. If it is gelatinous (which is a great thing) and delicious, you're on the right track. You may find it helpful to review the lessons on how to make stock and broth. Cheers!
I am planning ahead. Could you tell me which other side dishes can I serve in Thanksgiving? I really don't like the green beans casserole...the ones I have had incorporate Campbell soup! Do you have one of your amazing recipes that is a substitute? How about the sides dishes that appear on the Turkey serving plate? Thank you so much for all your great recipes.
I found your Thanksgiving planner. It never occurred to me to type THANKSGIVING. Thank you. If you happen to have an alternative Green beans casserole...I saw the green beans recipes but I know my mother in law expects a casserole. The suggestions look delicious. I am using your website to teach my 13, 18 and 20 year old children to cook. How lucky we are to have these tools available now.
I can't stand green bean casserole either, so this is what I do: I precook French green beans (boiling salted water about 4 minutes until crisp tender, then plunge in ice water to stop cooking). This can be done the day before and kept in the refrigerator until needed. Then, on thanksgiving day, crisp some thinly sliced pancetta and set it aside. Slice several shallots thinly and sauté until softened in the pancetta drippings (add olive oil or butter if needed) and just beginning to turn golden. Add green beans and toss until warmed through. Crumble pancetta on top, add salt and pepper to taste. Can serve immediately or keep warm in low oven while you're carving the turkey. Sorry there are no amounts, it just depends on how many you are cooking for... But in general about 1 lb. of beans, 3-4 medium shallots, 3 oz. pancetta= 6 servings. You could easily add personalize this to your tastes by adding sautéed mushrooms or substituting those crispy onions for the sautéed shallots. Hope this helps.
Sure, olive oil can be substituted to suit your needs. Yes, the flavor will be different because nothing compares to butter. Sometimes those are the sacrifices that are made when there are dietary restrictions. A good-tasting olive oil will be fine though. Cheers!
Have you made stuffing with gluten free bread? I have a celiac guest coming for Thanksgiving and am wondering if the texture would work as well as the french bread?
Also, I have another guest who can't eat eggs. Would arrowroot powder as a substitute be as effective in this recipe?
Sorry, we have not tried this recipe with gluten-free bread and/without the eggs. Most gluten-free breads that I have tried are quite a bit more dense then the French loaf used in this recipe. Therefore, you would need to experiment a bit and maybe use a bit more liquid.
As for the eggs, you could try using ground flax and water instead. But again, we have not tried this ourselves. Here is a link to a few more egg substitutes that you may find helpful.
Hope that helps. Have a great Thanksgiving!!
We made this last year for Thanksgiving, and we made it again for 2012 because it's just unbeatable in moistness and taste. We cut the recipe in half and that lasted for 3.5 days for just the two of us (plus one dog who got a little bit of the treat). :)
My stuffing came out great - many thanks! I understand the techniques I used to make it and successfully added other flavor ingredients such as mushrooms, friut and nuts. But I am not fully clear why eggs are added. Are they used to bind the bread together? Are they meant to contribute mouth feel or taste as well? If I were making my own recipe, how would I estimate how many eggs I would need? Are there rules of thumb?
Eggs are often used in baking cakes, etc - are they used for the same purpose in these instances.
Scott, would be interested in the answer to your question as well. FYI, I stopped using eggs in my stuffing several years ago, and I haven't noticed a difference in texture, moisture, taste or anything. So I can vouch for the quality of a stuffing made without eggs.
The eggs in the stuffing — as well as cakes — are used to provide structure — they give the stuffing (or cake) lightness and stability.
A beaten, or aerated, eggs helps to incorporate air into, which also helps with leavening.
Eggs are also used to provide flavor, richness and in some cases color. For instance, the golden hue of an egg yolk will add a soft yellow color to a cake.
In the case of cake batters, emulsifying the eggs helps to bring together the fats and liquids in the cake batter. This will make for a cake that seems less greasy.
Eggs also provide fat and moisture to a cake, which will make for a more tender, moist cake.
With all that said, many recipes do not call for eggs in stuffing. The number of eggs really depends on the recipe and whether or not you like your stuffing dry and crisp or moist and dense.
A good idea would be to try making another stuffing and take half of it and add the appropriate amount of eggs (as per your recipe), with the other half, leave the eggs out. Then cook and test the two to see which one you prefer. You could even go so far as to test this theory with a cake batter (or even stuffing). Add 1 egg, then 2, then 3....etc. you will see a drastic difference in the final results, depending on how many eggs you used.
Hope that helps. Cheers!