TRADITIONAL VIKING FOOD RECIPES RECIPES

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TRADITIONAL IRISH SODA BREAD RECIPE - FOOD.COM



Traditional Irish Soda Bread Recipe - Food.com image

This makes a fairly dense, rustic (ugly, even) loaf of bread that is tasty and not sweet. It is crusty and rough on the outside, chewy inside. Nummy hot with lots of butter! Note: sometimes (depending on humidity etc) it takes a bit more than the 1 1/2 cups of buttermilk--just keep adding a little bit at a time until it all holds together as stated in the recipe.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 4

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 -1 1/2 cup buttermilk

Steps:

  • Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
  • Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
  • Place on a lightly floured board and pat into an 8-inch flattened round loaf.
  • Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
  • Bake at 425 degrees F for about 45 minutes, or until the top is golden.
  • Serve hot.

Nutrition Facts : Calories 239.8, FatContent 0.9, SaturatedFatContent 0.3, CholesterolContent 1.2, SodiumContent 481.4, CarbohydrateContent 49.2, FiberContent 1.7, SugarContent 1.6, ProteinContent 7.5

GRANDMA STOLL'S MOIST DRESSING RECIPE | EPICURIOUS



Grandma Stoll's Moist Dressing Recipe | Epicurious image

Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .

Provided by Nathalie Dupree

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Turkey giblets
3 to 4 cups turkey broth or chicken stock
1 large (1 1/2 pound) loaf white bread, stale or day-old, torn into 1-inch pieces
1/4 pound (1 stick) butter
2 onions, chopped
1 cup chopped celery
1 to 2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
  • Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
  • In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
  • The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.

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GRANDMA STOLL'S MOIST DRESSING RECIPE | EPICURIOUS
Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .
From epicurious.com
Reviews 3.9
  • The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
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