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Full Online Book HomeLearning KitchenBread - Stuffing/dressing - Ritz Stuffing
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Bread - Stuffing/dressing -  Ritz Stuffing Post by :rsgreen Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2299

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Bread - Stuffing/dressing - Ritz Stuffing

5 Large Onions
Chicken Fat (or oil)
2-3 stalks of raw celery
1 large box Ritz Crackers (or 1 large and 1 small)
1-2 eggs


Brown 5 large onions in chicken fat (or oil if you prefer) until they are very brown. Cut up 2-3 stalks of raw celery. Take a large box of Ritz crackers (or 1 large and 1 small) and crumble them into bits. Add browned onions and raw celery to crumbled crackers. Lightly beat 1-2 eggs and add to mixture. Put stuffing in a soufflé dish. Cook in the oven with turkey for the last hour and a half that the bird is in the oven. Bake at 350 degrees. Baste often with turkey drippings or use chicken stock.
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1 1/2 cups chopped celery 1 3/4 cup finely chopped onion 9 cups (or 1 lg. Pkg.) dry bread crumbs 1 cube of butter 1 tsp. salt 1 Tbs ground sage (or to taste) 1/4 tsp pepper 4 cups broth from the giblets and extra broth Cool some of the broth and beat an egg in the broth Mix and saute the onion and celery in the butter and add to the broth. In a large bowl mix all ingredients except the broth. Mix well. Add broth a little at a time until mixture is soupy. Pour
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3 tablespoons hazelnuts Cooking spray 3 cups diced cored peeled quince (about 3 quinces) 2 teaspoons brown sugar 3/4 cup low-salt chicken broth, divided 3/4 cup chopped green bell pepper 1/2 cup chopped onion 3/4 teaspoon poultry seasoning 2 garlic cloves, minced 2-1/4 cups (1/2-inch-thick) cubed French bread 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350 degrees. Place hazelnuts on a baking sheet. Bake nuts at 350 degrees for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts, and set aside. Place a nonstick skillet coated with cooking
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