Amish stuffing
Summary
Yield
Source Stephanie Appleton
Prep time 1 hour Recipes Easy United States Stuffing Roast Ohio North America Bake
Description
First make your own broth - Use the the liver, gizzard, neck, and any other parts included with you turkey. Fill a medium pot with water, add the turkey parts, and boil for 15- 20 minutes until the meats are cooked through. Strain the broth. Cut the organ meat into small pieces. (This is optional, but it does add a lot of flavor to the stuffing.) You can get some meat from the neck, but we normally discard the neck.If you are not making this with a whole bird, use canned broth.
Ingredients
8 Cup breadcrumbs (dry) 2 Cup broth 4 Ounce chopped meats (if you use a whole bird) 1⁄2 carrot (peeled and finely chopped) 1⁄2 onion (finely chopped) 1⁄2 celery (finely chopped) 1 Package oysters (a small tub, chop if oysters are large) 1 Tablespoon poultry seasoning (You can use the premixed or mix your own using thyme, sage and even a bit of ginger is good.) 2 Teaspoon salt 1 Teaspoon pepper
Instructions
- Mix all the ingredients in a large mixing bowl, except for the broth. Add broth about a cup at time until the bread mixture is throughly soaked. Don't add too much liquid. You shouldn't have a bowl of broth. Water or milk can be used if you need a bit more liquid. Extra broth can be used to make gravy.
- Personally, I don't stuff the bird. I think the turkey stays moister, and has a better flavor if you fill the cavities with celery and onions. You can stuff the bird if you want to.
- To cook the stuffing grease a 9x13 pan. Put the stuffing mixture in the pan and bake at 350F until done to your liking, about 45 minutes to an hour.
Notes
Growing up near the heart of Amish country, Holmes county, I didn't always appreciate the benefits of living there. I had a hard time understanding the lure for tourists. I was irritated by the traffic jams they caused every weekend in Berlin, a nearby town and the center of the tourist area.
Now, having lived away from that area for several years, I can better appreciate the attraction. The area really is beautiful. Gently rolling hills covered in a patch work of crops and pasture. The simpler lifestyle of a people who have chosen to live differently from the world holds its own attraction for those living in the hustle and bustle of the city. The craftsmanship of the Amish in woodworking is hard to beat. I myself, have returned there specifically to purchase furniture. In many ways a visit to Holmes county Ohio is like taking a step back into time.
Even if you don't appreciate the scenery, the simple life or the craftsmanship, one thing you are sure to enjoy is the food. Amish cooking is not fancy. It uses common, simple, and inexpensive ingredients. Dishes are made from scratch, and in the Amish home, often with ingredients fresh from the garden or the farm.
With Amish ancestors very near on both sides of my family tree, I learned to cook in such a manner. So many memories of delicious homemade cooking I have in my childhood.
With Thanksgiving approaching, I am looking forward to partaking of the homemade stuffing. My mom will be making it. She makes an oyster stuffing, just like my grandmother did. It is so delicious, but I also enjoy the stuffing that my father's side of the family makes for family gatherings. They do not use oysters, but finely chop vegetables into the stuffing.
When I make stuffing, I combine the two, for the best of both.
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Summary
| Yield | |
|---|---|
| Source | Stephanie Appleton |
| Prep time | 1 hour |
| Recipes | Easy United States Stuffing Roast Ohio North America Bake |
Description
First make your own broth - Use the the liver, gizzard, neck, and any other parts included with you turkey. Fill a medium pot with water, add the turkey parts, and boil for 15- 20 minutes until the meats are cooked through. Strain the broth. Cut the organ meat into small pieces. (This is optional, but it does add a lot of flavor to the stuffing.) You can get some meat from the neck, but we normally discard the neck.If you are not making this with a whole bird, use canned broth.
Ingredients
| 8 | Cup | breadcrumbs (dry) |
| 2 | Cup | broth |
| 4 | Ounce | chopped meats (if you use a whole bird) |
| 1⁄2 | carrot (peeled and finely chopped) | |
| 1⁄2 | onion (finely chopped) | |
| 1⁄2 | celery (finely chopped) | |
| 1 | Package | oysters (a small tub, chop if oysters are large) |
| 1 | Tablespoon | poultry seasoning (You can use the premixed or mix your own using thyme, sage and even a bit of ginger is good.) |
| 2 | Teaspoon | salt |
| 1 | Teaspoon | pepper |
Instructions
- Mix all the ingredients in a large mixing bowl, except for the broth. Add broth about a cup at time until the bread mixture is throughly soaked. Don't add too much liquid. You shouldn't have a bowl of broth. Water or milk can be used if you need a bit more liquid. Extra broth can be used to make gravy.
- Personally, I don't stuff the bird. I think the turkey stays moister, and has a better flavor if you fill the cavities with celery and onions. You can stuff the bird if you want to.
- To cook the stuffing grease a 9x13 pan. Put the stuffing mixture in the pan and bake at 350F until done to your liking, about 45 minutes to an hour.
Notes
Growing up near the heart of Amish country, Holmes county, I didn't always appreciate the benefits of living there. I had a hard time understanding the lure for tourists. I was irritated by the traffic jams they caused every weekend in Berlin, a nearby town and the center of the tourist area.
Now, having lived away from that area for several years, I can better appreciate the attraction. The area really is beautiful. Gently rolling hills covered in a patch work of crops and pasture. The simpler lifestyle of a people who have chosen to live differently from the world holds its own attraction for those living in the hustle and bustle of the city. The craftsmanship of the Amish in woodworking is hard to beat. I myself, have returned there specifically to purchase furniture. In many ways a visit to Holmes county Ohio is like taking a step back into time.
Even if you don't appreciate the scenery, the simple life or the craftsmanship, one thing you are sure to enjoy is the food. Amish cooking is not fancy. It uses common, simple, and inexpensive ingredients. Dishes are made from scratch, and in the Amish home, often with ingredients fresh from the garden or the farm.
With Amish ancestors very near on both sides of my family tree, I learned to cook in such a manner. So many memories of delicious homemade cooking I have in my childhood.
With Thanksgiving approaching, I am looking forward to partaking of the homemade stuffing. My mom will be making it. She makes an oyster stuffing, just like my grandmother did. It is so delicious, but I also enjoy the stuffing that my father's side of the family makes for family gatherings. They do not use oysters, but finely chop vegetables into the stuffing.
When I make stuffing, I combine the two, for the best of both.
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Waste not, want not. Use your leftovers for other meals.
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You can purchase breadcrumbs or you can make your own. If you buy seasoned cubes you will need to adjust your spices.
Food in USA