Featured Cookbook

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1. Low-Fat Turkey Sausage and Vegetable Stuffing

2. Rick's Deluxe Turkey Stuffing

3. Chinese Hidden Treasure Stuffing

Book Description

If you're wondering what to put inside that 20-pound Thanksgiving turkey, or how to liven up an acorn squash, 50 Best Stuffings & Dressings is the book for you. This helpful little cookbook offers you enough suggestions to last all year long. Consider, for example, the originality and versatility of Caribbean Beef and Rice Stuffing, a favorite throughout South America and both an exquisite dressing for poultry and a filling for vegetables such as zucchini, sweet peppers, tomatoes, or pump...

... (more)

50 Best Stuffings and Dressings (365 Ways Series)

Authors: RICK RODGERS

Date: September 1997

ISBN: 0767900448

Publisher: Broadway

Paperback

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This melange of many Asian ingredients usually finds its way into a boned duck, but it is equally as delicious when stuffed in a turkey or capon. It is packed with hidden treasures like sweet chestnuts, crunchy water chestnuts, aromatic cilantro, and salty prosciutto which is actually very similar to traditional Chinese dry-cured ham.

Makes about 12 cups

• 1 ounce dried black Chinese mushrooms (about 8 mushrooms)

• 1 1/2 cups (1 pound) jasmine or jasmati rice

• 2 tablespoons vegetable oil

• 4 scallions, chopped

• 3 celery ribs, finely chopped

• 1/4 pound thickly sliced prosciutto or Smithfield ham, cut into 1/4-inch dice

• 1 (8-ounce) can sliced water chestnuts, rinsed and coarsely chopped

• 1 (8-ounce) can sliced bamboo shoots, rinsed and coarsely chopped

• 3 tablespoons shredded fresh ginger

• 3 tablespoons dry sherry

• 3 tablespoons soy sauce

• 1 pound chestnuts, roasted and peeled, coarsely chopped

• 1/2 cup chopped fresh cilantro

• 3/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1/2 cup turkey or chicken broth, optional

1. Place the dried mushrooms in a small bowl and add enough boiling water to cover. Let stand until softened, 20 to 30 minutes. Drain the mushrooms. Cut off and discard the tough stems, and coarsely chop the caps. Set aside.

2. Bring a large pot of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Boil uncovered until the rice is barely tender, about 15 minutes. Drain and rinse under cold running water. Place in a large bowl.

3. In a large skillet or wok, heat the oil over medium-high heat. Add the scallions, celery, prosciutto, water chestnuts, bamboo shoots, ginger, sherry, and soy sauce. Stir-fry until the celery is crisp-tender, about 3 minutes.

4. Scrape the vegetable mixture into the bowl of rice. Mix in the roasted chestnuts and cilantro. Season with the salt and pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with the broth, cover, and bake as a side dish.

More From This Book:

1. Low-Fat Turkey Sausage and Vegetable Stuffing

2. Rick's Deluxe Turkey Stuffing

3. Chinese Hidden Treasure Stuffing

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