Uplandstirfry Recipes
TRADITIONAL NEWFOUNDLAND SAVOURY DRESSING
Loved throughout Newfoundland, this traditional baked dressing uses pure savoury to transform a bread stuffing into something extraordinarily tasty! The same preparation method is applied whether you bake or pan-fry the dressing, and even if you stuff it into your turkey!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 1h50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a skillet, saute the onions with the olive oil until lightly browned. Remove from heat and allow to cool.
- Melt butter and set aside to cool.
- Add two or three slices of bread to a food processor and pulse until bread is broken down into crumbs (about the size of rice).
- Place all of the grated bread into a large bowl. Add the sugar, savoury, salt, and ground black pepper. Toss well to combine.
- Add in the onions and pour in the melted butter. Use a spatula to toss until the butter and onions have been well incorporated into the bread mixture.
Nutrition Facts : Calories 241 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 538 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
UPLAND STIR FRY
Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice.
Provided by Chocolatl
Categories Pheasant
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place baking mix and pepper in a large plastic zipper bag, and shake well.
- Combine pheasant and eggs in a large bowl and stir well to coat.
- Remove pheasant with a slotted spoon and place in bag with baking mix.
- Shake well to coat.
- Remove pheasant. Discard any remaining baking mix and eggs.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add carrots. Cook, stirring, 2 minutes.
- Add green pepper and onion and cook, stirring, 1 minute.
- Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
- Remove vegetables and set aside.
- Add remaining oil to pan and heat over medium-high heat.
- Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
- Combine chicken broth and teriyaki sauce.
- Pour over meat in skillet.
- Return vegetables to pan, and cook just until heated through.
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