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Homemade stuffing
September 24th, 2007 by teragram

Ingredients:
Chopped pecans (1/4 of a tescos bag for two people)
Breadcrumbs (gluten free breadcrumbs are *so* easy to make 🙂 )
Honey
1 onion, quartered and sliced

Method:
Mix the ingredients, put them in the pan under the chicken
Pour the oil from the chicken onto the stuffing whenever it’s pourable (anyone know if chicken fat is worse for you than olive oil?)

Tg


2 Responses  
  • jimlad writes:
    September 26th, 200712:32 pmat

    I looked up the chicken fat thing because I’ve heard people say stuffing is fatty. Apparently chicken fat is saturated fat (bad – raises LDL cholesterol) as are most if not all the fat you get from animals. Also, I read that you can generally recognize saturated because it is solid at room temperature, eg, “the chicken fat that skims a soup in the fridge”.

    Let us know if the stuffing works with olive oil. Maybe the fat needs to be solid at room temperature for stuffing?

  • teragram writes:
    September 26th, 200712:54 pmat

    Aw, that’s a shame. Chicken fat sure does make for some tasty roast potatoes! Back to the old olive oil so. I’ll use the chicken fat for bird feeders. I’d imagine the stuffing will work with olive oil. I’ll try it and let you know 🙂


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