Mrs. Cubbison’s Best Stuffing Cookbook Sensational Stuffings for Poultry, Meats, Fish, Side Dishes, and More Edited by Leo Pearlstein and Lisa Messinger

ISBN: 0-7570-0260-9 Length: 196 Pages Size: 7.5 x 7.5-inch Format: Quality Paperback Category: Cooking / Stuffings Price: $14.95 US Availability: In Print Click below for: Synopsis • Contents Introduction • Reviews

Synopsis

When you think of stuffing, you probably picture Thanksgiving, turkey, and traditional dinner fare. But now that people all over the country are enjoying exciting new flavors, from fusion cooking to ethnic cuisine, maybe it’s time to add a little pizzazz to your stuffing--and to your everyday meals, as well! Designed to take stuffing to new culinary heights, here is a superb collection of creative recipes from America’s number-one stuffing expert, Mrs. Sophie Cubbison.

Mrs. Cubbison’s Best Stuffing Cookbook is a complete guide to the art of making delicious stuffing. It begins with the basics of preparing stuffing, and then offers one hundred easy-to-make kitchen-tested recipes--from Jambalaya Stuffing to Asian Ginger Stir-Fried, and from Citrus Yam Stuffing to Onion Soufflé. Within its "Shaping Up" chapter, you’ll learn how to turn stuffing into mouth-watering muffins, pick-up appetizers, and tempting desserts. Mrs. Cubbison has even included delicious low-fat, reduced-calorie recipes!

For over sixty years, pioneering chef Mrs. Cubbison reinvented the way we cook with stuffing. Today, her work, her creativity, and her name-sake company live on to reflect our ever-evolving tastes. With Mrs. Cubbison’s Best Stuffing Cookbook in hand, you can add a touch of creativity not only to your holiday celebrations, but to every meal that you and your family enjoy.

Mrs. Sophie Cubbison graduated Cal Polytechnical State University in 1912. Initially, she earned enough money baking products at home to put herself through school. In 1916, she and her new husband, Harry, opened a successful bakery in Los Angeles. As their business flourished, Sophie Cubbison created new products such as melba toast, dressings, and breads. She then went on to invent the first packaged stuffing, which still bears her name. For over forty years, the author was active as a business consultant, food writer, and popular television guest. Today, her legacy continues in the form of one of America’s premier food companies, Mrs. Cubbison’s Foods, Inc.

Contents

Acknowledgments
Introduction--The Story of Mrs. Cubbison

1. The Basics
2. Stuffing and Poultry
3. Stuffing and Meat
4. Stuffing and Seafood
5. Stuffing for the Holidays
6. Regional and International Stuffings
7. Low-Fat, Fruit, and Vegetable Stuffings
8. Shaping Up Stuffing
9. Stuffing in Disguise

Metric Conversion Tables
Index

Introduction

If you love stuffing, you are far from alone. One national poll after another has shown stuffing to be by far the most popular part of holiday meals. However, as someone who truly appreciates stuffing, you know that it deserves a place at your dinner table not just on the holidays, but all year long. Congratulations, you have just opened the most stuffed stuffing book of all time! Within these pages, you will find more than 100 recipes, everything from comfort food classics to the most innovative stuffing recipes ever created--all easily made with stuffing mix. We’ll show you how to deliciously stuff everything from poultry, to meat, to fish, to fruits and vegetables; how to turn your stuffing into showstopping muffins, loaves, and balls; how stuffing can “hide” in everything from fried chicken, to lasagna, to the pie you serve for dessert. And, of course, we’ll show you how to turn your holiday stuffings into memorable masterpieces!

How did we get to be such stuffing know-it-alls? That’s almost as simple as our easy recipes. Our pedigree is impeccable thanks to Sophie Cubbison, a true stuffing pioneer. You may know her as Mrs. Cubbison, the name behind the popular stuffing mix that has lined supermarket shelves for decades. However, Mrs. Cubbison is much more than a name on a product package. Sophie, a 1912 home economics graduate, was a brilliant baker, who was one of the first in the country to sell whole wheat bread and Melba toast. Soon, she had invented Melba-toast stuffing mix, a uniquely seasoned blend that first drew raves and recipe requests from family and friends, and later saved generations of cooks the time and effort of making their stuffing from scratch. Sophie was one of the first to demonstrate recipes in supermarkets. She appeared on TV’s earliest cooking programs. And she scoured the globe for the best additions to her stuffings. Most important to you, a stuffing aficionado, she helped create hundreds of stuffing recipes. We’ve selected the best of the best from Mrs. Cubbison’s archives, making this book a true treasure-trove for you and your loved ones.

Mrs. Cubbison’s Best Stuffing Cookbook begins with a chapter of basics--guidelines and tips for preparing stuffing mixes and using them to create stuffing casseroles. Included in this chapter are four recipes for basic stuffing side dishes--two for oven baking, one for microwave cooking, and one for stove-top cooking.

Next, in Chapters Two through Four, you’ll learn how to pair stuffing with poultry, meat, and seafood to make a range of tempting dishes. From barbecued stuffed chicken with apple kebabs, to a wonderful Italian sausage and fennel stuffing, to a perfect poached salmon served with dill stuffing, these dishes are sure to become favorites in your home, just as they were in Sophie’s.

Our memorable holiday gift to you is Chapter Five, “Stuffing for Holidays.” Here, you’ll find stunners ranging from cranberry, maple, and almond stuffing; to yam and raisin stuffing; and even a sweet pumpkin stuffing that’s beautifully served in golden pumpkins. These are dishes that will do much more than decorate your holiday table. They will truly make every holiday meal a special occasion to be talked about for years to come.

Next, pack your bags for Chapter Six, “Regional and International Stuffings.” Whether you’re looking for a classic New England oyster stuffing; a spicy Southwestern stuffing; or an Asian-inspired stuffing made with fresh shiitake mushroom and fragrant ginger, you’re sure to find a recipe to fit the bill.

Sophie Cubbison had a lifelong interest in good nutrition, so it wasn’t difficult to create Chapter Seven, “Low-Fat, Fruit, and Vegetable Stuffings.” Here, you’ll find delights such as a cornbread stuffing prepared with applesauce instead of butter, and an apricot and brandy stuffing that relies on egg whites rather than yolks. And rest assured that these stuffings are as scrumptious as they are healthy.

If you’ve always experienced stuffing in the form of casseroles, Chapter Eight will change the shape of your dreams with “Shaping Up Stuffing--Muffins, Loaves, Balls, and More.” Amazingly easy to prepare, these superbly sculpted dishes will add a new dimension to your dining table.

Lastly, Chapter Nine, “Stuffing in Disguise,” will delight and surprise you as you learn how stuffing mix can be an indispensable ingredient in appetizers, entrées, and even desserts. Just try our sautéed mushroom quiche hors d’oeuvre with a scrumptious homemade stuffing crust, our crisp oven-fried chicken, or our “drunken” fig pudding, and you’ll see that stuffing mix may be the most versatile ingredient in your cupboard!

What was Sophie’s favorite piece of advice? Never make one batch of stuffing when two will do. At her table, and at ours, the stuffing always disappears faster than any other dish. Once you try the recipes in this unique collection, you’ll understand why!

Reviews

"If you want to add pizzazz to your traditional stuffing at some point, this book might lend you a handful of interesting ideas."

--Los Angeles Daily News, November 24, 2004

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