I have been asked to make stuffing for a pensioners party tomorrow?

Question

It's supposed to be in a form that can be sliced. Normally my stuffing is crumbly. Please help. How do I do this? Do I squash it in a loaf tin or roll it up in foil or what? I havent time to experiment!

Answer 1

My first attempt at non store bought stuffing was a surprising success. I usually throw things together and hope for the best. This one worked for me...

Take 1/2 - 2/3 rds (depending on how much you need) loaf of malt (brown) bread and tear it into small-ish pieces in a bowl...

Mix up about 1/2 cup of milk and 1-2 eggs then pour over the bread. (Enough liquid to make everything squidgy)

Stir in:

1 Chopped red onion
2-3 Finely chopped Garlic Cloves
1 OXO stock cube
1-2 Vege or chicken stock cubes
Herbs to taste - Rosemary goes well.

Pour batter into a loaf tin and bake at 180 degrees for about 20-30min or until it goes golden brown and firm to the touch. The yeast in the bread will make the new mixture rise again.

Turn out and slice when cool.

Answer 2

Make your stuffing a little more moist than you normally would, by adding either a little more butter/margarine/olive oil, or hot water. Don't add more broth or boullion as it contains more salt.

You're looking for a meat-loaf consistency rather than the crumbly stuffing you'd normally put into a turkey or fix separately.

Depending on the size of your recipe, I'd line the pan with foil and then pack the moist stuffing in as you would pack brown sugar, so there are no air pockets. Then cover the pan with more foil and bake as you normally would, possibly adding a bit more time because the stuffing is more moist. If the pan is 3" or more deep, the baking time will be longer than if you're using a 2" deep pan.

Thanks for helping out your neighbors and the retirees in your area. May you enjoy the blessings of helping others.

Answer 3

If you're being asked to provide 'individual' servings for a crown...here's another alternative. Rather than 'sliced'....trying stuffing the stuffing into apples (recipe below). I prepared this for a buffet a few years back...40 people. Worked perfect.
Cheers,
L2

**Thanksgiving Stuffed Apples**

2 ½ C dried cranberries (or cherries) which have been soaked in Grand Marnier overnight
1 ½ C pecans toasted and chopped
2 C unsalted butter
6 Cups stale Ciabatta bread (also called Slipper bread), cubed into ½”
1 C bunches fresh thyme leaves (approx 3 bunches)
3 T fresh sage leaves, chopped
3 C green onions, chopped
¾ C bourbon
1 ½ C chicken stock (for stuffing)
1 ½ t black pepper
1 ½ t celery salt
12 apples, granny smith or delicious red (halved or kept whole…either way, hollow w/ melon baler)
5 cups chicken stock for baking the apples
12 T light brown sugar

Preheat oven to 375 degrees. In large skillet, melt butter. Sauté chopped pecans, thyme, sage, and green onions for several minutes. Add dried cranberries and bourbon and cook for 5 min. Add Ciabatta bread and toss well. Season w/ celery salt and pepper. Add chicken stock to moisten. Stuffing should remain light and fluffy. Set aside.

Rub peeled and hollowed apples with butter (I sprinkle w/ brown sugar if using green apples). Place in 3” deep baking dish. Fill each apple with stuffing and mound slightly. Add 2 C chicken stock to pan. Cover with buttered foil. Baked at 375 degrees for 25 min. Uncover and bake for an additional 25-30 min or until the apple is tender and the stuffing is golden brown.

Answer 4

your stuffing being home made will be crumbly as that's the way its meant to be...make your stuffing as usual then add some paxo sage & onion stuffing mix to it (dry) then add a boiling water a little at a time, when the stuffing starts to bind together and is of a doughy consistency, roll it up in foil, or use a loaf tin if you would rather but pack it tightly, then bake off in oven, allow to cool & then slice as required (this will warm in microwave very easily & not break down.

Answer 5

how many do you have to serve here is for about fifty,
two pans cornbread cooled
two pks crackers, not boxes , packages from a box
in fry pan , crumble two pounds sausage , chop two large onions , six stalks celery ,(not six bunches_) saute till meat is done and veggies tender , stir into crumbled cornbread and crackers, add one tlbs, poultry seasoning , 1/2 tlbs sage , a little salt and pepper and 1/4 tea, garlic powder and the dripping from your turkery, make it very moist but not too wet or it wont set up and slice like you want just wet enough that when you try to shape it in a ball it sticks to your hands a little but doesnt try to run through your fingers, bake 45 mins to 1 hour, very good.

Answer 6

instead of mixing the packet mix with just water add sausage meat to the mix aswell p.s it tastes better 2 a bit like meatloaf stuffing mixs with chesnuts r good 2 or just quarter some and add yourself

Answer 7

i always find that if i cook my stuffing on its own it crumbles,if i place the stuffing within the joint of meat it,s firm, this is due to the fats and jelly of the joint.,try adding a toutch of beef drippig over ya stuffing or squash it like ya said with a toutch of oil poured over the top good luck

Answer 8

just add a little too much water and top with some globs of marg or butter, thats what my mum does, and yes i would recommend squashing it into a loaf tin or deep baking tray.

but dont use any nuts or seeds, pensioners dont like that.

Answer 9

Add more liquid to it but not too much!

Add some hash for a wee extra kick for the oldies! They´ll love it

Answer 10

make mix doughy,roll into clingfilm as wide sausage shape
prick clingfilm
place in microwave for 15 mins
leave to cool
slice then remove edging
enjoy!!!