MSG 21169 FROM: \DENVER.NWEST.TJK 20 NOV 1984, 10:16 NAME: Tom_Kimball @DENVER EXP: 28 NOV 1984 TO: (\CORPII.CIS.KAREN,\SOSII.SUPPORT.GREG) [SUPPORT.GREG] SUBJECT: Stuffing and Chili Karen, Here are 2 recipes that you asked for: Beef Chili - Black Hawk Inn, Black Hawk, CO by Charlie Jensen (Black Hawk is a Rocky Mountain ghost town) 3-4 lbs. chuck, fat trimmed and cut into 1" cubes 2 Tablespoons vegetable oil 4 cloves garlic, chopped 6 Tablespoons chili powder 2 1/2 tsps. ground cumin 4 Tablespoons flour 2 cups beef broth 1 Tablespoon oregano 1 tsp. salt, pepper, MSG 1 large can tomatoes 4 cans Mexican style chili beans (e.g. Kuner) Heat oil in large kettle over medium heat. Add beef, stir until meat changes color, but do not brown. Add garlic and onion. In a bowl, combine chili powder, cumin, flour. Sprinkle on meat. Add oregano, crumbled. Add beef broth and stir. Add remaining seasonings; stir until well blended. Add tomatoes and beans; bring to boil. Reduce heat and simmer, covered 2 hours. Cook longer if meat is tough. Cool thoroughly and refrigerate 24 hrs so flavor will develop. To serve: Heat and garnish with lime, cheddar cheese, and sour cream. Good with apple slices and oyster crackers. Freezes well. Serves 10. ===================================================================== This stuffing recipe is truly great. It comes from my wife's Canadian grandmother and has been a tremendous success for decades. Taragon Crumb Stuffing by M. Barbara Kimball For 12 lb. turkey: 1 1/2 qts. (10 cups) fresh bread "crumbs"--Tear chunks from a crusty loaf of French or Italian bread and grind them up in a blender to make the crumbs. 2 cups finely chopped onions 3/4 lb butter 1 heaping Tablespoon of tarragon 1/2 cup chopped parsley 2 tspn. salt 1 tspn. black pepper Place onions and butter in pan. Heat just to melt butter. Mix with crumbs. Add seasonings. Toss well. (Stuff both ends of the turkey with the stuffing, cover any exposed stuffing with aluminum foil. Cook the turkey as usual.) Enjoy, Tom Kimball Copied By: LEHEY_GREG @ESSG SENT: 87-11-17 22:37 FROM: MCMANIS_LISA @TSII Traditional Cornbread Stuffing 1/2 lb. pork sausage links, sliced 1/2 inch thick 1/4 c butter 1/2 lb mushrooms, sliced 2 medium onions, finely chopped 1 c thinly sliced celery 4 cups crumbled cornbread 4 cups cubed firm bread 1/2 t salt 1/4 cup chopped parsley 2 T fresh marjoram or 1 t dried marjoram 1 T fresh sage or 1/3 t dried sage 1/3 to 1/2 c turkey or chicken broth Place sausage in a large frying pan over medium heat; cook, stirring often, until pink color is gone; spoon off and discard most of the fat. Add butter, mushrooms, onions and celery. Cook sirring often, until vegetables are soft and sausage and mushrooms are lightly browned. Place cornbread and cubed bread in a large bowl; add sausage, vegetable mixture, and seasonings; mix lightly. Add broth, mixing lightly just until bread is moistened. Makes enough stuffing for a 15-18 pound turkey. (any stuffing that doesn't fit into turkey can be bake in a covered, buttered casserole for 30 to 45 minutes in a 350 degree oven.) Copied By: LEHEY_GREG @ESSG SENT: 87-11-18 23:53 FROM: KUCERA_MARK @PHOENIX WINE AND SAUSAGE DRESSING/STUFFING Prepared With Turkey or Chicken by Kucera_Mark This dressing is very flavorful and a pleasant change from traditional cornbread and whitebread dressings. This recipe assumes you will be cooking a turkey or chicken in a covered roasting pan so that you will have turkey drippings to use in the dressing. Turkey drippings from pan you are cooking the turkey in. 1 cup juice from boiling giblets (turkey parts, neck,liver, etc.) 1/4 lb. butter 1 loaf white bread 1 loaf rye bread (your choice of type of rye) 2 lbs. patty type of sausage (we use Owens Sage sausage) 1/2 to 1 bunch celery - chopped. (Qty. according to your taste) 2 to 3 white onions - chopped (Qty. according to your taste) 1 can chicken broth 1 cup dry white wine Salt and pepper to your taste 3 to 8 garlic cloves - diced (Qty. according to your taste) Sage - quantity varies depending on if the sausage was sage flavored. Again adjust to your taste. 1 tsp thyme or tarragon (your choice) 1. Remove giblets from turkey and boil with three cups of water until meat easily falls off the neck bone. Make about two cups broth. 2. Lightly toast bread & break up into small pieces in large mixing bowl. 3. Chop up and saute in butter until soft, onions, celery and garlic. Pour over the bread. 4. Fry sausage in a pan. Remove sausage, let cool and break up into small chunks. Pour off half of the sausage grease. Pour the remaining grease and the broken up sausage over the bread. 5. Add remaining seasoning, giblet juice, chicken broth and white wine to bread mixture and mix all ingredients. 6. If dressing seems to dry, add a little more wine and/or giblet juice. 7. Stuff the turkey with the mixture. Put the remaining dressing in a casserole dish. 8. As the turkey cooks baste the dressing in the turkey with the juice from the turkey cooking pan. Use a suction bulb to shoot the juice up into the cavity of the turkey. CAUTION: THE HOT TURKEY JUICE WILL EXPAND THE AIR IN THE BULB AND CAUSE THE JUICE TO SHOOT OUT OF THE BULB. ONLY PUT A LITTLE JUICE IN THE BULB AT A TIME AND KEEP THE OPENING OF THE BULB POINTED INTO THE PAN AT ALL TIMES. (This is the only way I have been able to get the juice into the bird. Feel free to improvise.) 9. When the turkey is 45 minutes from being done, cook the dressing in the dish UNcovered for 45 minutes at 350 degrees F. Assuming you have mastered the hot shooting turkey juice you should care- fully mix turkey drippings into this dish dressing also. Put some in at the beginning and a couple of times as it cooks. This adds alot of flavor. The dressing should be very moist and mushy. Copied By: LEHEY_GREG @ESSG SENT: 87-11-20 18:08 FROM: KUCERA_MARK @PHOENIX TO: DL.COSIG @ESSG SUBJECT: COSIG - Clarification Wine & Sausage Dressing I cleared up some confusion in steps 5 & 6. ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-20 18:06 FROM: KUCERA_MARK @PHOENIX Revision 1 WINE AND SAUSAGE DRESSING/STUFFING Prepared With Turkey or Chicken by Kucera_Mark This dressing is very flavorful and a pleasant change from traditional cornbread and whitebread dressings. This recipe assumes you will be cooking a turkey or chicken in a covered roasting pan so that you will have turkey drippings to use in the dressing. Turkey drippings from pan you are cooking the turkey in. 1 cup juice from boiling giblets (turkey parts, neck,liver, etc.) 1/4 lb. butter 1 loaf white bread 1 loaf rye bread (your choice of type of rye) 2 lbs. patty type of sausage (we use Owens Sage sausage) 1/2 to 1 bunch celery - chopped. (Qty. according to your taste) 2 to 3 white onions - chopped (Qty. according to your taste) 1 can chicken broth 1 cup dry white wine Salt and pepper to your taste 3 to 8 garlic cloves - diced (Qty. according to your taste) Sage - quantity varies depending on if the sausage was sage flavored. Again adjust to your taste. 1 tsp thyme or tarragon (your choice) 1. Remove giblets from turkey and boil with three cups of water until meat easily falls off the neck bone. Make about two cups broth. 2. Lightly toast bread & break up into small pieces in large mixing bowl. 3. Chop up and saute in butter until soft, onions, celery and garlic. Pour over the bread. 4. Fry sausage in a pan. Remove sausage, let cool and break up into small chunks. Pour off half of the sausage grease. Pour the remaining grease and the broken up sausage over the bread. 5. Add remaining seasoning, 1 cup giblet juice, chicken broth and white wine to bread mixture and mix all ingredients. 6. If dressing seems to dry, add a little more wine and/or giblet broth. 7. Stuff the turkey with the mixture. Put the remaining dressing in a casserole dish. 8. As the turkey cooks baste the dressing in the turkey with the juice from the turkey cooking pan. Use a suction bulb to shoot the juice up into the cavity of the turkey. CAUTION: THE HOT TURKEY JUICE WILL EXPAND THE AIR IN THE BULB AND CAUSE THE JUICE TO SHOOT OUT OF THE BULB. ONLY PUT A LITTLE JUICE IN THE BULB AT A TIME AND KEEP THE OPENING OF THE BULB POINTED INTO THE PAN AT ALL TIMES. (This is the only way I have been able to get the juice into the bird. Feel free to improvise.) 9. When the turkey is 45 minutes from being done, cook the dressing in the dish UNcovered for 45 minutes at 350 degrees F. Assuming you have mastered the hot shooting turkey juice you should care- fully mix turkey drippings into this dish dressing also. Put some in at the beginning and a couple of times as it cooks. This adds alot of flavor. The dressing should be very moist and mushy. Copied By: LEHEY_GREG @ESSG SENT: 89-06-06 22:13 FROM: LARSEN_PATEY @SSG TO: DL.COSIG @ESSG SUBJECT: ** EXCELLENT WILD RICE STUFFING ** Hi Cosig, Here is my first contribution... It is much easier to make than it looks. Why wait for Thanksgiving?! STUFFin' it... Patey Larsen ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-06-06 22:12 FROM: LARSEN_PATEY @SSG \NEW \SECT""0 \ov 2 MY MOM'S WILD RICE STUFFING MY MOM'S WILD RICE STUFFING MY MOM'S WILD RICE STUFFING 1 BOX (4 OZ) - WILD RICE (GOURMET SECTION - ABOUT $3-5) 1 LG. ONION - FINELY CHOPPED (3/4 - 1 CUP) 1 CUP CELERY - FINELY CHOPPED 4 OZ. BLANCHED/SLIVERED ALMONDS 1 PKG EACH - OROWEAT'S CORNBREAD AND SEASONED "BREAD CRUMBS" 1/2 cup - MARGARINE (may need more) STOCK - USE AS NEEDED (USUALLY NEEDED FOR EXCESS STUFFING) STOCK: I COOK ALL THE "UCKY PARTS" (NECK/GIZZARDS, ETC) IN 6-8 CUPS WATER WITH SALT, CELERY, ONION, CARROTS. I LET IT SIMMER (COVERED) FOR AT LEAST 2 TO 3 HOURS. (GOOD IDEA TO DO THIS WHILE COOKING THE WILD RICE) ** SUPPOSE YOU COULD USE CHICKEN BROTH IF NOT MAKING A TURKEY, BUT I'VE NEVER TRIED IT... NOTE: MAKE THE EVENING BEFORE IF YOU LIKE, THE WILD RICE DOES TAKE A COUPLE OF HOURS TO COOK. STORE IN TUPPERWARE IN FRIDGE. IN LARGE SAUCEPAN, MELT BUTTER, ADD ONION AND CELERY, COOK OVER LOW TO MEDIUM HEAT UNTIL SOFTENED. IN LARGE MIXING BOWL, POUR IN BOTH BAGS OF CRUMBS, ADD ONION/CELERY MIXTURE, ADD WILD RICE AND ALMONDS AND MIX TOGETHER WELL. CAN ADD BROTH - BUT BIRD HAS NATURAL JUICES. AFTER YOU'VE SALTED THE CAVITY OF THE TURKEY, FILL WITH STUFFING MIXTURE. COOK INSIDE OF BIRD. REMOVE STUFFING BEFORE CARVING THE BIRD. DO NOT LEAVE STUFFING IN THE BIRD. FOR THE ADDITIONAL STUFFING THAT DOES NOT FIT INTO THE CAVITY, USE A SQUARE CASSEROLE DISH (EVEN COOKING IN SQUARE) GENEROUSLY GREASE DISH WITH MARGARINE. ADD STUFFING, COVER WITH A SMALL AMOUNT OF BROTH AS YOU WON'T HAVE THE JUICES THAT THE BIRD HAS AND STUFFING WILL DRY OUT. BAKE AT 325 DEGREES FOR APPROX. 35 TO 45 MINS IN COVERED DISH. (DO NOT OVERCOOK UNLESS YOU LIKE CrUnChY STUFFING) MY FAMILY GETS MORE EXCITED ABOUT THE STUFFING THAN THE TURKEY AT THANKSGIVING! I HOPE YOU ENJOY IT, I'VE NEVER HAD ANY BETTER. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-12-21 00:18 FROM: FAHS_BARBARA @FORTY TO: DL.COSIG @ESSG SUBJECT: COSIG: Great Turkey Stuffing From my sister, Bev Shepherd: 1 1/2 loaves of sourdough French or Italian bread (about 1 pound) 4 tablespoons butter or margarine 1 large onion, chopped 2 celery ribs, minced 1/2 pound fresh mushrooms, sliced 1 tablespoon minced garlic 1 cup pecan pieces or pine nuts, or a combo 1/3 cup raisins 1/2 cup chopped parsley 2 teaspoons dry sage 1 teaspoon salt 1 teaspoon pepper 2 eggs 3/4 cup chicken stock or canned broth 1. Cut off 1 inch from the end of the loaves of bread and trim off the bottom crusts. Tear the bread into 1/2-inch pieces and place in a large bowl. 2. In a large heavy skillet, melt the butter. Add the onion, celery, mushrooms and garlic and cook over moderate heat, stirring occasionally, until softened but not browned (about 10 minutes). 3. Add the contents of the skillet to the bread along with the nuts, raisins, parsley, sage, salt and pepper. Toss well to combine. 4. In a small bowl, lightly beat the eggs with the chicken stock until blended. Pour the egg mixture over the ingredients in the bowl and mix everything together with your hands until it's thoroughly combined. 5. Stuff into the cavity of your turkey and roast as usual. You can bake the stuffing separately by wrapping it in aluminum foil, allowing room for it to expand, and form a neat, tightly- sealed package. Bake in a preheated 325 degree oven for one hour and serve hot.