auxiliar
Fillings, stuffings, batters & frostings are used to complement other dishes.
There are sandwich or pie fillings; mixes with seasoned bread crumbs, dried fruit and nuts used to stuff a bird before roasting; the different mixtures of flour, milk or water, eggs, and so on beaten together and used to coat food before cooking; and the sweet mixes used to coat a cake.
These are usually part of the preparation for other recipes and not a dish in themselves, although there are exceptions. Some stuffings can be cooked as side dish and some cream fillings can be served as dessert ontheir own.
Bacon and celery stuffing
This recipe is good for those birds that bring ghe giblets inside.
Apple and sausage stuffing
Quick and easy to prepare and just a little of stuffing makes any roast dinner like a Holiday dinner.
Apricot and hazelnut stuffing
Not your usual stuffing, but equally delicious. It is worth a try.
Sage and onion stuffing
Sage and onion is a classic stuffing for poultry. It also goes well with pork.
Apple and onion stuffing
Seasonal stuffing helps to vary the flavor of any roast. Apple and onion stuffing is a perfect choice for the colder months.
Mushroom stuffing
Any stuffing cooks along with the meat, making it a good choice for a side dish. Mushrooms stuffing is ideal for a roast turkey or chicken.
Chicken broth
This broth uses only chicken breast meat as ingredient and the meat doubles as garnish. A recipe more suited to make for less people than using a whole fowl.
Bread stuffing with sausage, pecans and dried apricots
Very much the thing to accompany turkey or a large chicken for a celebration meal.
Bread stuffing with ham, pine nuts, mushrooms and fennel
Fennel gives this stuffing a distinctive sweet flavor. Use it for poultry, meat in a roll, or for a layered meatloaf.