SC - Thanksgiving
Christine A Seelye-King
mermayde at juno.com
Sun Dec 1 09:00:46 PST 2002
I used powdered ginger, adding it for a little 'zing' when I was making
the stuffing. Let's see, quantities. Hmm, well, I used one apple, some
breadcrumbs (sorry, didn't measure, I was cooking, not documenting!) and
I added some broth to moisten it. For a lamb, I would add garlic and
leave out the cranberries, or maybe not, depending on my mood that day.
However, since being trained by a Moroccan Head Waiter about garlic on
lamb, it is not possible for me to omit it now. ;)
This whole thing was inspired by a rolled chicken loaf with cranberry and
apple stuffing we saw at Sam's Club, to which I (and the guys in my
house) said "I can make that!".
Christianna
On Tue, 28 Nov 2000 17:22:41 -0000 "Olwen the Odd"
<olwentheodd at hotmail.com> writes:
> I made a stuffed pork loin. I peeled
> >the loin (cut it in a circular way, flattening it out to re-roll
> with stuffing) and then made a stuffing of granny smith apples, dried
> >cranberries, crushed hazelnuts, bread and ginger. I rolled it up
> androasted it until done,
>
> This sounds really good. Did you use candied ginger, powder or
> grated fresh? What was the quantity of apples/bread? I gotta try
this. I
> have a leg quarter of lamb I am making for Christmas and this sounds
like a
> likely choice for side stuffing.
>
> Olwen, who responded privately for that picture
Picture on it's way!
C
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