Nanas Bread Stuffing Recipes

NAAN BREAD

Steps:

• Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
• Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
• Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
• Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
• Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
• Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

NANA'S PA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
• While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
• Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
• Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
• Serve.

NANA'S STUFFING

Steps:

• Tear loaves of bread into chunks in a large roasting pan, chop onions thin, cut celery into thin slices, drain oysters and just tear apart by hand.
• Mix together then add turkey juice or chicken broth and sage, salt, and pepper to taste. Use 3 to 4 cups of juice; if stuffing seems dry you can add as much juice as needed while cooking. Better to have overly moist stuffing than too dry, most important when it comes to leftovers.
• Bake covered for 2 hours at 350.

NANA'S TURKEY STUFFING

Steps:

• The night before, lay out the bread slices to dry.
• Cut dried bread into cubes.
• In a large frying pan, brown loose sausage with onions and celery.
• Add apricots and seasonings.
• Pour sausage mixture into large bowl with bread and combine.
• Stuff turkey or place in casserole and moisten with chicken broth.
• If using casserole, place in oven with turkey for about the last hour.
• Moisten further with turkey drippings as necessary.