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Nog tien minuten.
Dan moet ik Engelse dressing aanzien.....eten doe ik zeker niet.....
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Wat is dat dan?
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Traditional English Dressing (Stuffing)
Bread Recipes SAVERATEEMAILPRINTYield: Makes enough to stuff a 16-pound turkey. 4 stalks celery, with leaves, thinly sliced 2 medium onions, finely chopped 1/2 pound fresh mushrooms, broken or sliced into medium-size pieces 1/4 pound butter 8 to 10 fresh chestnuts, boiled 10 minutes, then peeled and chopped 1/4 pound (3 to 4 links) maple-flavored sausage, casing removed, cooked, drained, and crumbled (optional) 1/2 pint freshly poached oysters, coarsely chopped 1/4 cup oyster broth 1 or 2 tablespoons of sage, depending on your taste salt and pepper to taste 12 cups 2-day-old bread, crumbled into medium-fine pieces 4 cups water, approximately 1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes. 2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly. 3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use. |
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Derk. LOL.
Dat heet 'schoonmoeder'. |
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oh ik weet die nog, raar nummer wel.
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Was
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Was het lekker, Derk?
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