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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Stuffing
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Sometimes called dressing, stuffing
is a savory mixture used to fill, or "stuff," the cavity of poultry before
roasting. After roasting, the stuffing is served as an accompaniment to the
chicken or turkey. (Stuffing may also be baked in a casserole.) It usually
is made with bread cubes or crumbs, although rice may also be used. Typical
flavorings include onions, sausage, oysters, chestnuts and sage. In addition
to whole chicken or turkey, the cavity of whole fish and various cuts of meat
and poultry are stuffed. For example, thin cuts of tender beef or pork are
rolled around a stuffing mixture. Pockets are cut into pork chops, pork roasts
and veal or chicken breasts to hold stuffing. Stuffing for meat may or may
not include bread. Other common ingredients include herbs, spices, vegetables,
cheese and fruit.
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