Nog tien minuten.

[Derk de Tweede]

Dan moet ik Engelse dressing aanzien.....eten doe ik zeker niet.....

[PollyCorrect]

Wat is dat dan?

[PollyCorrect]

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.

[PollyCorrect]

Of een flesje van ditte?

http://www.canadianfavourites.com/Ph...tCode=heinz004

[Derk de Tweede]

Oorspronkelijk geplaatst door PollyCorrect

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.

En het ziet eruit als....

[PollyCorrect]

Derk. LOL.

Dat heet 'schoonmoeder'.

[Derk de Tweede]

http://www.youtube.com/watch?v=hnzHtm1jhL4

[PollyCorrect]

oh ik weet die nog, raar nummer wel.

[PollyCorrect]

Was

[PollyCorrect]

Was het lekker, Derk?

[Jazeker]

Oorspronkelijk geplaatst door PollyCorrect

Was het lekker, Derk?

Volgens mij staat ie nu ergens op een wolkenkrabber te roepen dat ie gaat springen.