A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and as well as the ten birds, also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon along with sage, port and red wine.Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.However the crumb of bread also refers to the inner soft part, as distinguished from the crust.Dry breadcrumbs are made from very dry bread, either several days old or often baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods (see breading). The bread used to make soft or fresh bread crumbs is not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A cheese grater or similar tool will also do.Italian breadcrumbs are often larger than generic processed bread crumbs due to the chemical makeup of Italian breads. Breadcrumb may also refer to Velaanjacitation needed. Other uses:In the fairy tale Hansel and Gretel two young children attempt to mark their trail by leaving breadcrumbs on their path as they walk through a foreboding forest. In web design, especially interface design or GUIs, breadcrumb refers to some sort of visual path that allows the user to see where they are in the interface and to retrace their steps if needed.In many fiction movies breadcrumbs attract mice.In comedy, "breadcrumbs" might sometimes be used to refer to brains or grey matter.Breading is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc.,

made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread coating to a food. Breading is well suited for frying because it lends itself to creating a crispy coating around the food. Breading mixtures can be made of flour or cornmeal and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, it may be coated with something like buttermilk or raw egg first. Breading contrasts with batter which is a grain-based liquid coating for food that produces a smoother and finer texture, which can be less crispy overall.Breading could incorrectly refer to cubes of bread, commonly known as croutons or large premade breadcrumbs or stuffing mixtures.Stove Top is a stuffing that was introduced by General Foods in 1972 (merging with Kraft in 1990 to form Kraft General Foods), developed by their research team of three Nobel prize winning scientists. It is a quick cooking ("instant") stuffing that is available in supermarkets.

Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot. It is used as a side dish for meals as well as a medium in which some meats (pork, chicken) can be baked. It is sold in boxes and canisters. Today, Kraft Foods, which owns the brand since 1995, sells about 60 million boxes of it at Thanksgiving, a company spokeswoman said. Invention and patent:Ruth Siems was the home economist who first created the product. Her name was the first on a patent application for the product.

Stuffing

In cooking, stuffing or dressing (specifically for poultry) is a substance used to fill a cavity in another food item. Many foods are stuffed, including meats, vegetables, and fruits. History:It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook Apicius, which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.In the Middle Ages, stuffing was known as farce (from the French); the root of the word 'forcemeat'. The term 'stuffing' is first attested in 1538. After about 1880, the term stuffing was replaced by dressing in Victorian English. Both terms are used today, occasionally to differentiate between varieties. Foods that are stuffed:; Stuffed orange pepperIn addition to stuffing the body cavity of animals, including mammals, birds, and fish, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them.

Popular recipes include stuffed chicken legs and stuffed breast of veal, as well as the traditional holiday stuffed goose or turkey.Many types of vegetables are also suitable for stuffing after their seeds or marrow has been removed. Tomatoes, capsicums (sweet or hot peppers), and vegetable marrows (zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. Types of stuffing:Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs.

Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Animals stuffed with other animals:It is occasionally claimed that the ancient Roman, as well as medieval, cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds (recipe). A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.The turducken, a turkey stuffed with a duck stuffed with a chicken is a more recent creation.British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide".