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ditchman

stuffing

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    this is nuthing to do with fat sarah.........

     

    FACT........................i adore stuffing.................

    but because of my gluten problem i had to experiment with making my own gluten free stuffing.......and quite honestly it is the best stuffing i have ever tasted

    1. get gluten free seeded batch sliced bread
    2. 4 slices in the toaster on low to dry it
    3. crumble it up
    4. put in baking dish/bowl
    5. stir in 1 1/2 diced sweated onions
    6. whisk on egg up and add
    7. add 2 table spoonfulls of cranberries (from a jar)
    8. add you usual herbs...sage ..etc
    9. black pepper
    10. 1/2 cup full of boiling water
    11. and the zest of 1/2 a lemon (very important)
    12. gently stir until it is mixed and granular
    13. pat down
    14. add 3 big knobs of butter to the top and bake with the chicken...etc

    with pheasant i add some chopped butter fried chicken liver to the mix...........

     

    AWESOME................:drool::w00t:

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    Some chopped sweet chestnuts would just finish that off nicely ditchie.   Didn't think of the cranberries, must try.

    Ouch....you may be nut allergic ?????

    In that case why are you on this forum?  It could endanger your health!!  :lol:

    Edited by Walker570

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    5 minutes ago, Walker570 said:

    Some chopped sweet chestnuts would just finish that off nicely ditchie.   Didn't think of the cranberries, must try.

    Ouch....you may be nut allergic ?????

    In that case why are you on this forum?  It could endanger your health!! 

    i save the sweet chestnuts and crumble on the spruts with melted butter then serve with some thin slices of parmisan.......

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    OOOOOOOWHHH. Yes, another great way to use them.  What a pity I've just had supper.  Marinated strips of pheasant breast fried in butter and some pecial Cajun mix seasoning and a make up 'bubble and squeek' of some left over roasty potatoes, chopped and sprouts halved and some cauliflower florets in the same big skillet done until just going brown round the edges.

    Lots of people would have thrown these vegies away, wasted when they make a good accompaniment to some pheasant breast and anything else going.

    I do like the idea of those cranberries though, definitely must try that.

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    I remember years ago serving a woman with a joint of pork for Sunday roast, she was rather frightly and awfully, well tried to be, i asked her if she wanted stuffing. She kind of told me off for being rude, and told me it was "seasoning" I replied OK but do you want stuffing. 

    🤣

    How I miss the banter with the lady's. 

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