Re: Another gravy swamp.

On Sun, 24 Nov 2024, dsi1 wrote:

On Sat, 23 Nov 2024 10:09:12 +0000, D wrote:
>

  On Fri, 22 Nov 2024, Carol wrote:
 

Nutmeg, (later added onions and garlic), and Cumin.
 For 'D' I'd recommend mix white and his dark bread for texture.  You
may like a whole wheat.  Same seasonings.

 As so often stated, you are a wise woman Carol!
 

Think about types of crushed nuts you like in there.  Roast them at the
side then have them available as sprinkles on the stuffing.  Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.

 Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
 

Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way.  A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat.  Once
bread ready, sprinkle with onion and garlic powder to taste.  When
ready to make, add butter and broth.  This can be stuffed in the bird
or as more common today, baked separately.
 I gather some of the kids are old enough to enjoy ripping the bread up
for you!  I'd say 6-13yo's get a kick out of it (grin).
 

>
Lingonberries are quite a delight. I'll ask my step-mom for a jar of
lingonberry jam. She's in Las Vegas, not Sweden but they do have a IKEA
in Vegas. Yay!
>

They are! Too bad you cannot make it yourself! I have a recipe that is basically lingon, sugar, and a splash of gin. I've wanted to try it for a long time. Maybe next weekend, _if_ the wife allows me my potato pancakes, I'll create that version of "rårörda lingon"! =)