Uncle Rudys Famous Curry Stuffing Recipes
UNCLE RUDY'S FAMOUS CURRY STUFFING
This is my father's own recipe that he has made since I was in the 9th grade probably in the 70's. Everyone waits for him to make it during the Holidays!!
Provided by Charmaine Castro
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Fry liver & gizzards in oil. Add curry & salt. Add celery, onion, & parsley until limp. Add bread & olives, mix.
- 2. Can be either stuffed in turkey/chicken or left out.
ALOO GOBHI STUFFING
Categories Onion Potato Side Roast Thanksgiving Stuffing/Dressing Cashew Curry Cauliflower Carrot Fall Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 side-dish servings
Number Of Ingredients 14
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven.
- Increase oven temperature to 450°F.
- Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.
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