Bavarian Stuffing Food

BAVARIAN STUFFING

Steps:

• !.add egg yolks,worcestershire sauce,walnuts and chicken livers to food processor and blend .Set aside.
• 2.brown sausage.
• 3.Mix stuffing with the spices and salt.
• 4. add chopped vegetables to stuffing mixture.
• 5.add egg yolk mixture and broth to stuffing.
• 6.fold all ingredients together.
• 7.stuff turkey cavity.
• 8.follow directions for baking times on stuffed bird.

ROULADEN

Steps:

• Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
• Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
• Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
• Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.
• Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
• Preheat your oven to 310 degrees Fahrenheit.
• Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
• Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
• Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
• Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
• Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.
• Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
• Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
• Pour the sauce through a sifter to capture the cooked vegetables.
• To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
• Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.

VEGAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
• Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
• Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
• Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
• Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

MARGIE'S GERMAN MEAT DRESSING

Steps:

• This is a family recipe that my mother learned from her Swiss/German mother in Milwaukee. Everyone who eats it never wants that boring old bread stuffing again. It contains smoked oysters from those cute little flat tins, pork sausage, ground beef, mushrooms, celery, onion, apples, raisins, pecans and some seasoned breadcrumbs, garlic salt and pepper to taste. It's Sauteed together till cooked and mixed. Then you let it cool and stuff it into the bird so it absorbs all the wonderful turkey juice. It comes out very moist and delicious.
• In a little saute pan you take a few (4-5) smoked oysters and brown in butter, then mash up really well with a fork.
• In a large dutch oven, brown 1/3 sausage to 2/3 parts ground beef (probably 2 1/2-3lb burger and a roll of sausage).
• Add 2 cups each onion, celery, mushrooms and stir well.
• Season meat with garlic salt and pepper to taste.
• Toss in the mashed oysters, 1 or 2 large apples, cored and diced (you can leave on the peel), and a healthy handful of raisins and a cup of chopped pecans.
• When this is all thoroughly cooked and well mixed, put in about 1 cup of seasoned bread crumbs and stir well. The crumbs should absorb most of the juice. If not, you can add a bit more until it all sticks together nicely.
• Nibble a spoonful or two to judge taste and season if needed. (We always knew it was perfect when my father wouldn't put his spoon down after sampling, until mother took it away from him and chased him outta the kitchen.)
• Set aside to cool. (Outside is great if it's cold enough, with a lid on to keep out varmits lurking on the back porch.) After it has cooled enough to handle, stuff into both cavities of the bird, the inside front first. Really pack it in. I use my hands for this. Put the balance into the neck cavity, pulling the skin to cover and fasten the skin securely.
• If you can't get it all in the bird, put in a little pie pan, cover with foil and let cook in the oven. Add to what comes out of the bird after cooking. Butter the bird and season with salt and pepper. We cook ours in a cooking bag so we don't loose any juice (follow the directions for cooking bag). After the bird is cooked and browned, let it rest appropriate amount of time. Spoon out dressing into serving dish. Garnish with a bit or two of fresh parsley. Wonderful with gravy over the top. Makes excellent leftovers if it isn't all eaten up at dinner. It's also great cold when raiding the fridge in middle of night.

VEGETARIAN STUFFING

Steps:

• Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
• Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

MOM'S OLD GERMAN STUFFING RECIPE - (4.2/5)

Steps:

• Brown the above three ingredients in ¼ cup butter Mix all above, salt & pepper to taste. You can add Raisin's (or not)..... We let sit over night in refrigerator, then before baking add 2 eggs and mix, pour in pan and bake 350 degrees for approx. 45 minutes (until mixture is done and crusty on top).