Recipe(tried): UKRAINIAN STUFFING 6 kinds

6 kinds of Ukrainian Stuffing:

PODOLYAN STUFFING:

1/2 loaf dry bread
2 cups lukewarm chicken broth or rich soup stock
1/2 pound beef, cooked and ground
Gizzard and heart, cooked and ground
1 small onion, chopped
3 tablespoons melted butter
1 egg, slightly beaten
1/2 teaspoon salt
1/8 pepper

Home-made bread is preferable. Slice the bread. Toast it lightly in the oven and dry thoroughly. Soften the bread in the lukewarm chicken broth or rich soup stock, using just enough liquid to make the bread soft and crumbly. It must not be soggy. Crumble the bread. Combine it with the remaining ingredients and mix well. Season the stuffing to taste.

FAVORITE STUFFING:

2 cups dry bread crumbs
2 cups milk
2 eggs, slightly beaten
2 tablespoons chopped parsley
3 tablespoons chopped dill
1 teaspoon or more poultry seasoning
1 medium onion, chopped
2 tablespoons butter
1/2 pound equal parts of ground beef and fat pork
1 teaspoon salt
1/4 teaspoon pepper

Dry the bread thoroughly in the oven before crushing it into crumbs. Soften the bread crumbs in the milk. If the bread is well dried, all the milk will be absorbed, making the crumbs soft but not soggy. Combine the crumbs with the slightly beaten eggs, parsley, dill, and the poultry seasoning. Cook the onion in the butter until it is a light golden color. Add the meat, season with salt and pepper, and cook together, stirring frequently, until the meat is done. Combine with the bread crumb mixture. Mix thoroughly and season to taste. Stuff the bird lightly.

RICE AND MUSHROOM STUFFING:

1 medium onion, chopped
6 tablespoons butter
1/2 cup celery, diced fine
1 cup chopped mushrooms
1 1/2 cups cooked rice
Giblets, cooked and ground or chopped fine
1 egg, slightly beaten
1 tablespoon chopped dill
Salt and pepper

Cook the onion in the butter until tender. Add the celery and mushrooms; cook, stirring frequently, for about 10 minutes. Combine with the remaining ingredients. Season to taste.

CHESTNUT STUFFING:

1 pound chestnuts
1/2 cup soft bread crumbs
1/4 cup melted butter
2 tablespoons cream
1/2 to 1 teaspoon salt
Pepper

Make a slit in each chestnut shell with pointed knife. Bake the nuts in a hot oven 400 degrees F. for 15 minutes, or boil them for the same length of time in water to cover, then drain. Remove the shells and the brown skin. Mash the chestnuts and combine with the remaining ingredients.

APPLE AND RAISIN STUFFING FOR DUCK:

1 small onion, chopped
2 tablespoons butter
1/2 cup ground lean pork
2 cups soft bread crumbs
1 tart apple, chopped
1/4 cup raisins
1/2 teaspoon poultry seasoning
Salt and pepper

Cook the onion in the butter until tender. Add the ground meat and cook very lightly. Combine with the remaining ingredients and mix well. Season to taste. If a moist stuffing is desired, add a few teaspoons of milk or water. This stuffing is sufficient for 1 large duck.

ORANGE STUFFING FOR DUCK:

1 small onion, chopped
3 to 4 tablespoons butter
3 cups dry bread crumbs
1/2 cup or less hot water
1 cup diced celery
1/2 cup chopped raisins
1 egg, slightly beaten
1 tablespoon grated orange peel
2/3 cup unstrained orange juice
1/2 teaspoon poultry seasoning
Salt and pepper

Cook the onion in the butter until tender. Soften the bread crumbs with the water. Combine the onion and bread crumbs with the remaining ingredients. Mix well. Season to taste.