Monday, June 22, 2009

Frugal Foods tips and recipe Stuffing

As River remarked yesterday the best stuffing is the home-made sort.
Now, there's a bajillion varieties of the following recipe - and readers are encouraged to contribute their own favoured versions.

One recipe my Mum used to make was to sautee a really finely chopped onion with some celery and garlic, then mix it in with breadcrumbs, herbs and spices of choice and a finely chopped tomato.
She'd then shove it up the chooks do-hicky-whatsit (after she'd removed all the chooks bits and washed it thoroughly) and last of all she'd pop in a lemon that had been chopped into 4ths or 8ths, depending on size.
The moisture of the tomato and sauteed onions would bind the dry ingredients together but more sometimes needed to be added.
She'd skewer or tie the legs closed and roast it on a rack with water underneath - this stops the chook from turning into dry cardboard.

Now, you can also make extra stuffing and bake it gently in the oven in a baking dish as there's never enough stuffing for everybody in the do-hicky-whatsit of a chook.
Just add a little more oil/butter/juice to the mixture and cover with foil to prevent it drying out.
It will cook quickly so leave on top of the stove to keep warm but with the foil intact.

If Mum was doing the poor man's version of Duck l'orange with a chook, she'd substitute the lemon for an orange. An orange is naturally sweeter so different herbs and spices would have been used; you'd be able to use heavier or spicier herbs as the sweetness would off-set it somewhat.

And remember stuffing isn't confined to chooks - you can make your own rolled roast and stuff it with your own preferred stuffing, thereby saving yourself money and getting much more flavour.


  1. "As River remarked yesterday the best stuffing is the home-made sort."

    Matron, what ever do you mean?

  2. Jayne, I am SO hungry now. Mmm. Want to come over to my place and teach me how to make it?

  3. @Mistress B; hee hee, I'm sure he does.......

    Great post Jayne. I love the extra stuffing in a pan, I've always done that when cooking for a family. Now there's only two of us I don't bother so often. I never eat the pre-stuffed rubbish.
    Roasting a chook in one of those "glad oven bags" also helps to keep it moist and saves you from having to clean up a messy roasting pan. Of course you still have the vegetable roasting pan to clean up.......
    Brian; whatever do YOU mean? Have you never eaten homemade stuffing?

  4. um, sounds like a good title fer a book "How to stuff a pun"; nah, might work in NZ p'raps.

    my best recipe for cheapish sustenance for three or four days is -
    Big saucepan. Chuck in some melted stuff, chopped cloves of garlic, chunks of onion, dried basil, mixed herbs; fry a bit. Chuck in sliced carrots, potatoes, whatever else is vaguely edible. Cover with water, chuck in half a pot of Mediterranean seasoning, bring to boil until carrots soft. Simmer until sort of soggy.

    No problem with refrigeration, these days - just leave the saucepan outside .. heh.

  5. Put gloves on if you're going to wave those innuendos about like that, Brian :P

    I'm sure he does, B :P
    Like a curly banana-type of stuffing?

    LOL MD.

    A good soak cures those baking trays, River.

    Yeah, just a tad cool-ish outside these nights, Davo!

  6. My mouth is watering and you ahve given me an idea for dinner.

    Thanks chook.....

  7. I have a confession to make - I don't like stuffing, at least not the kind inside the meat.

    Now a nice round deep fried stuffing ball that is another matter. Nom nom nom.