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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 16, 1983)
Page 0 Portland Observer, November 16,1963 f Scrumptious stuffing makes the best bird Turkey ii traditional for Thanks giving Day dinner and for most of us, stuffing makes it better. Indeed, the stuffing adds a delicious savory accompaniment and extends the number o f servings carved from the roast. Purists prefer to bake their stuffing in a separate casserole, in the belief that the stuffing robs the roast o f juices, but others believe that it contributes flavor to meal. Whether you cook your stuffing in or out o f the turkey— you’ll surely want it to be good and tasty. Basically, there are two types of stuffings— moist and d ry— and the choice is one o f personal preference. Bread is the usual base, but other starchy substitutes—cooked rice, mashed potatoes or chestnuts, corn meal or noodles are often used. To these are added your choice of herbs, spices, vegetables, egg, sau sage meat, oysters, chestnu/s or fruit. We start here with a basic bread stuffing and offer several variations for you to try. Enjoy! C H E S T N U T A N D 3Ù4 U S A G E S T U F F IN G I pound fresh chestnuts, blanched, peeled and coarsely chopped, OR 116 cups canned chestnuts, rinsed and coarsely chopped 8 cups cubed and lightly toasted day-old Italian bread Vi-cup white wine I cup butter or margarine I cup chopped onion 34 cup chopped celery 16 cup chopped green pepper 16 cup chopped mushrooms 1 teaspoon poultry seasoning 16 pound bulk turkey sausage 2 eggs, well beaten Salt and freshly ground pepper to taste Combine chestnuts and bread in large bowl or baking pan Sprinkle TIME CHART FOR ROASTING TURKEY IN A 328’ OVEN with wine and toss Set aside Melt 16 cup butter in large skillet and saute onion, celery, green pepper and mushrooms until lim p, about 10 minutes Add poultry seasoning and mix well. Add all to bread cube mix ture and toss. In same skillet, brown sausage until golden. Drain fat. Add sausage meat to bread cube mixture, along with rest o f ingredients; toss to blend evenly. M elt remaining 16 cup butter and add to stuffing. Toss again. Yield: Enough stuffing for 18-pound turkey. Ready to Cook Approx Cooking W eight Time 6 pounds 8 pounds 12 pounds 16 pounds 20 pounds 216-3 hour» 2U3H hours 4-4 H hours 6 hours 5% hours. Stuffed turkey will take about H hour lo nger than unstuffed. SAFEWAY BA S IC BREA D S T U F F IN G I cup chopped onions 16 cup chopped celery I cup (2 sticks) butter 216 quarts (10 cups) toasted soft breadcrumbs or bread cubes 3 tablespoons poultry seasoning '/« cup chopped parsley 14 teaspoon ground black pepper 14 cup turkey stock, or I chicken bouillon cube and 16 cup hot water Cook onions and celery in butter until they are limp. In large bowl, combine breadcrumbs, poultry sea soning, parsley and pepper; mix well. Add broth and butter-onion mixture, stirring until of desired moistness (stuffing will become a lit tle more moist during cooking, if cooked inside the turkey). This re cipe is sufficient for a 12 to IS lb. tur key. I f cooking separately, use a 2- quart loaf pan or shape stuffing into medium-to-large balls, cook in pan with small amount o f drippings. For M U S H R O O M S T U F F IN G : Add 16 pound chopped mushroom caps and stems. Cook with the onions and celery. F or SAUSAGE S T U F F IN G : Crum ble '6 pound sausage meat and brown in a skillet. Drain o ff fat. Add sausage to other ingredients. F or O Y S T E R S T U F F IN G : M ix I cup finely chopped oysters, well drained, with the other ingredients. (M o re oysters, if desired.) F o r P E C A N S T U F F IN G : M ix I cup finely chopped pecans with the other ingredients. For C H E S T N U T S T U F F IN G : Roast I cup chestnuts by cutting X - shaped slit on one side o f shell. Place on cookie sheet and bake at 400*F for 15 to 20 minutes, stirring occasionally. Cool enough to handle and add to other ingredients. F or A P P L E -R A IS IN S T U F F IN G : Add 2 medium peeled and chopped apples and 36 cup raisins to other ingredients. (Apples will make the stuffing more moist, so decrease liquid by 2 tablespoons.) School Menu M onday. Nov. 21: Mexican taco, shredded lettuce A tomatoes, whole kernel corn, birthday strawberry shortcake, m ilk. Tuesday. Nov. 22: BBQ pork on bun, green beans, orange wedges, peanut butter cookie, m ilk. Wednesday. Nov. 23: Beef-toma to pizza, later tots, carrot coins w / ranch dip, chilled pears, m ilk. Thursday. Nov. 24: T H A N K S G IV IN G Friday. Nov. 25: H O L ID A Y . SCHOOL BREAKFAST M onday. Nov. 21: Peach slices, cinnamon roll, milk. Tuesday. Nov. 22: Apple juice, wheat cereal, milk. Wednesday, Nov. 23: Orange wedges, maple glazed roll, m ilk. Thursday. Nov. 24: T H A N K S G IV IN G . Friday. Nov. 25: H O L ID A Y . | r j i 8 ? J ^ 5 § a t u r a l Lg. Turkeys 10 to 14-Lb., Manor <£ Mfl lirltev S Leg Of Lamb Beef Rib Roast Fresh Oysters '«• sl 78 Salad Shrimp ,, s598 Bacon B ar "S " B ra n d I0 O » P t« Lindsay. < -ili/timw H tttd --rM iiv » |*Undsay*|dÍ I O cean Spray. 1 6 -0 » C an L im it 2 Pepsi Cola .¿s Tiny Shrimp Whipping Cream 7 8 Duracell Batteries Pacific Friand. 4 5 0« D Cell, 4-Pak, ? s2°’ C Cell, 4-Pak, f 'L s 2°’ AA 4-P ak sl ” 9-Volt, Single Pak ’1” Cranberry Sauce 49 Pitted Olives Margarine I in d c a y Jum bo 5 7 0» Im p e r ia l V e g e ta b le I P o u n d P kq "W H t l» 4 •larfMiiv» Purex Pumpkin Pies Pumpkin re Purex Bleach f Ä S a n tla m Sweet Tangerines ^0 Fam ous H Tangy, T asty F airch ild Variety From The C o a c h e lla V alley Bunch Celery u 29‘ ,z z Crest Toothpaste Crisp Fresh Tender Broccoli lv 4 9 !-4®HL^ V 3 Fights S T . ’ Cavities, No. 1 Baking Yams u> 29' . 4.6-Oz. 7 7 Fresh Cranberries”;’.« 12 >, 79‘ Sales Limited To Retail Quantities Only. Prices Effective 11/16 Thru 11 /2 3 /8 3 A t Safeway In The Portland Area SAFEWAY
