Joy of Cooking (Miniature Edition)by Marion Rombauer Becker
This delightful pint-size version of the nationally known and loved Joy of Cooking contains excerpts highlighting the comprehensive nature of this indispensable kitchen resource. With all-American recipes, tips, charts, illustrations, listings of measurements and conversions, rules for serving food and beverages, and suggestions for entertaining, it's the/i>
This delightful pint-size version of the nationally known and loved Joy of Cooking contains excerpts highlighting the comprehensive nature of this indispensable kitchen resource. With all-American recipes, tips, charts, illustrations, listings of measurements and conversions, rules for serving food and beverages, and suggestions for entertaining, it's the perfect gift for anyone who cherishes the large-format original.Joy of Cooking is a registered trademark of The Joy of Cooking Trust and the MRB Revocable Trust. Copyright © 1997 by Simon & Schuster, Inc., The Joy of Cooking Trust and the MRB Revocable Trust.
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This recipe can be found in Joy Of Cooking's Stuffing chapter.
BASIC BREAD STUFFING
8 to 10 cups
This and the bread stuffing recipes that follow yield enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.
Position a rack in the center of the oven. Preheat the oven to 400°F.
Toast until golden brown:
1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:
4 to 8 tablespoons (1/2 to 1 stick) unsalted butter
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions 1 cup finely chopped celery
Remove from the heat and stir in:
1/4 to 1/2 cup minced fresh parsleyStir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
I teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
1/3 to 1 cup chicken stock 1 to 2 large eggs, well beaten (optional)
Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional:
Stock and/or eggand turn into a large, shallow buttered baking dish. Bake in a 350°F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.
This information can be found in the Joy Of Cooking's Poultry chapter.
RULES FOR STUFFING BIRDS
1. Always stuff the bird just before roasting‹never ahead of time, which would give any harmful bacteria that might be present in the cavity ample time to breed.
2. Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160°F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.
3. You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewingthe cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.
4. When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160°F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.
5. Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.
Copyright © 1997 by Simon & Schuster Inc., The Joy of CookingTrust and the MRB Revocable Trust
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As a long time collector of cookbooks, the Joy of Cooking ranks highest amoung the books I've seen. It offers the most to the novice as well as the experienced. I would definitely recommend it to anyone who is searching for an addition to their own home or as a gift to anyone on their Christmas list!
I love my copy of Joy of Cooking and was buying this for someone else (thinking it was just another great B&N price). Please Be Aware that it is a TINY SIZED book (320 pocket sized pages), not the typical size. I did not see anywhere on the page that it was not normal sized until the book came in the mail, came back and at the very bottom under where it lists table of contents, etc., that it is pint sized.