Golden Poppies our State Wildflower

Saturday, August 9, 2014

Stuffings to be eaten with roast beef and roast pork or chicken..Old English Recipes

These are dishes that seemed to have fallen out of favor and yet in some cases they can revive a roast meal and also extend the portions.
As a child I favored a plate of veggies, potatoes gravy and stuffing and forgot about any roast meat.

The secret with these recipes is to use fresh bread, not dried or toasted and def. NOT store bought.

The better the bread the better the stuffing, and fresh or dried  herbs can be used.
Sometimes the best frugal recipe produce the best flavored dishes as these recipes will attest.

To be eaten with roast beef:

1 pound fresh bread crusts ( 3 cups)
 (use white or whole wheat bread, using the slices for sandwiches)
Hot water or stock
1 cup minced onion
milk to mix
salt & pepper to taste
2 tsp minced sage/1 tsp dried
2 tsp  minced marjoram/1 tsp dried 
2 tsp thyme /1 tsp dried
2 tbsp butter 

Break the crusts into a bowl and pour over the hot water and allow to soak, until the water is cool.
The drain the bread and using hands, squeeze out all the moisture, then crumble finely.
Add the onion, herbs, & seasonings and mix well.
Add  milk to make the stuffing wet, not over filled.
Dot with fresh butter and bake in a preheated 350f oven for 1 hour

The top will be crispy and the filling moist

For Pork or chicken

The same recipe above except also add 2 cups minced raw apple and omit the thyme, replace with 1 cup minced parsley.


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