Dressing or Stuffing for Fowls (TAC)

For and eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When all is pressed dry, toss it all up lightly through your fingers; now add pepper, salt-- about a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. A little chopped sausage in turkey dressing is considered by some an improvement, when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for turkey with the addition of a few slices of onion chopped fine.

OYSTER DRESSING OR STUFFING

This is made with the same ingredients as above, with the exception of half a can of oysters drained, and slightly chopped and added to the rest. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served; served generally in a separate dish, to be dipped out as a person desires.
These recipes were obtained from an old colored cook; who was famous for his fine dressings for fowls, fish and meats, and his advice was, always soak the stale bread, either in milk or water, when used for stuffing or for puddings, as they were much lighter. Hot liquid makes them heavy.

Lorraine's Pot Stickers (Alton Brown's Method, and drastically altered recipe)

3/4 - 1 LB Pound Ground Pork

2 cloves Minced Garlic

1" about 1 tsp Tb grated Fresh Ginger

1/2 Cup finely shredded Cabbage Use Napa if you can, but American is fine.

2 - 3 Tb ASIAN GOURMET Szechwan Sauce

1 Tsp Onion Powder

1 Egg Beaten

1 tsp Soy Sauce

1 tsp Brown Sugar

40 Wonton Wrappers or Round Asian Pot Sticker Wrappers

1 and 1/3 Cups Broth (I used beef)

1 egg beaten with 1 TB Water to glue pot stickers closed.

2 TB Oil each time you brown a 1/4 batch of pot stickers.

Mix the first 8 ingredients. Lay out 12 wrappers on the work surface and take the egg wash and wet the edges of all 12 wrappers. Place a tsp of filling in the centers.

Glue the two catty corners together first, then take your thumb and finger and squeeze the other two together including the edges. You will have several layers of pasta bunched together. After closing all 12 wrappers transfer them on a plate to the stove. Place 2 Tb oil in a skillet. I suppose a nonstick one would be best but I used a 12" cast iron skillet. Make sure it's good and hot before placing the oil in it and spreading it around, then place the pot stickers in it and turn often as they brown. Then pour 1/3 Cup broth in the pan and immediately place a lid on top to let them steam for 2 minutes.

NOTE: If the pan isn't hot before you pour the oil in more of the stickers will stick in a cast iron pan. Even with a good pan full a few might stick. (Hot pan, cold oil, food won't stick) Make sure you clean the cast iron pan with water only and dry well before starting a new dozen stickers.

Dipping Sauce: Use ASIAN GOURMET Szhewan Sauce straight from the bottle, or mixed with an equal amount of Soy Sauce.

Alton Brown's Pot Sticker Recipe

Ingredients

* 1/2 pound ground pork
* 1/4 cup finely chopped scallions
* 2 tablespoons finely chopped red bell pepper
* 1 egg, lightly beaten
* 2 teaspoons ketchup
* 1 teaspoon yellow mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon light brown sugar
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 35 to 40 small wonton wrappers
* Water, for sealing wontons
* 3 to 4 tablespoons vegetable oil, for frying
* 1 1/3 cups chicken stock, divided

Directions

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 pot stickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.