no bake stuffing?
help! i am in austria this thanksgiving and my kitchen unfortunately has no oven. i am not a fan of turkey so i won't be missing it but i love stuffing! is there any way i can make stuffing on the stove top (and a reminder - i don't have access to boxed stovetop stuffing, i'm in vienna!).
if someone can point me to a link or a technique that's been used, that would be wonderful! i am making a few thanksgiving dishes for my friends here in austria and would love them to try my favorite dish.
thanks in advance.
I sometimes make a quicky/stove-top version of traditional onion/sage/celery stuffing on the top of the stove. Do you have a toaster? Toast several slices of bread until nicely browned and spread both sides with butter when they are still warm. Saute the onion and celery in butter, add sage, poultry seasoning, salt, pepper, thyme, whatever seasonings you usually use. Once veggies are soft add chicken broth and simmer a few minutes. Break up the toast or cut into cubes and add to the pan with the veggies. Cook a few minutes until you get the desired consistancy. Add more broth if it seems dry, or cook a bit longer if you want it crispier.
Edit: I forgot to mention fresh parsley. I have been to Austria and I know the stores carry some wonderful fresh herbs. Another idea is to buy an inexpensive toaster oven to cook the dressing in.
Good ideas, Springhaze2. Also, jwn, if you have apples, you can chop some up (to taste) and add these to the pan on the stove. Also, buy a jar of peeled boiled chestnuts and chop them up and add them, again to taste, to the pan on the stove.
If you like meat, you can cook some sausage separtely, crumble it, and add that to the pan!
If I were doing it, I would cover the pan so the stuffing gets the effect of the steam from the broth and gets all nice and smooshy.
Heck, who needs the turkey! Happy Thanksgiving, jwn.
A stove top stuffing is easy to make without a recipe. I'd start with frying onions, sausage, herbs, much as you would with the baked. Then add the cubed stale bread. You could toast and butter it first, but I don't think it's necessary. Then moisten with stock (or water), and continue to cook till the bread toasts some, and the consistency is right. The trick is to get the liquid to bread ratio right - for your taste. Some like it moist and compact (like a savory bread pudding), others like it drier, almost like croûtons. But on the stove top you can adjust that by gradually adding liquid.
Stuffing shouldn't be that exotic in Europe. Doesn't every culture have ways of using stale bread?