|
Comments:
|
|
|
Nov. 19, 2012 4:48 pm
http://allrecipes.com/personalrecipe/62187121/bread-pudding-and-whiskey-sauce/detail.aspx
|
| |
|
|
Nov. 19, 2012 4:50 pm
I would let the crust dry and then crush it to make bread crumbs -nice topping for casseroles, or coating for deep-fried, battered foods.
|
| |
|
|
Nov. 19, 2012 4:59 pm
Long time no see frenchgirl! Good to "see" you!
|
| |
|
|
Nov. 19, 2012 5:03 pm
Cut away the crusts (and feed them to the birds!)
Melt a quarter pound of butter in a pan. Add grated garlic and chopped onion, cooked and shredded turkey giblets and neck meat, chopped celery, and a can or so of chicken or veggy stock, then stirr in your crumbs and mix well (I like 12 grain bread for this) and stuff it into the bird without compacting too hard, as it will expand while cooking immediately before you set the bird to cook in a preheated oven
Stuffing must "finish" at at least 165 degrees, and you need to get it out right smartly.
|
| |
|
|
Nov. 19, 2012 5:32 pm
chairlifter, I use the 12 grain also; except I use the whole piece of bread, do not disgard the crusts.
|
| |
|
|
Nov. 20, 2012 8:01 am
Saveur631 -thanks for saying that, you're so nice! I'm here on and off on Allrecipes, I know :) Recently I got a better excuse -I had a baby a few months ago :)
|
