Shrimp Stuffing

Shrimp stuffing.
Ingredients
  • 1/2 pound shrimp, fresh or frozen
  • 1/4 cup chopped onion
  • 2 tablespoons chopped parsley
  • 3 tablespoons butter or other fat, melted
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • Dash pepper
  • 3 cups soft bread cubes
Instructions
  1. Peel shrimp and remove sand veins.
  2. Wash and cut into small pieces.
  3. Cook onion, parsley and shrimp in butter until tender.
  4. Combine egg, milk and seasonings.
  5. Mix all ingredients together until well moistened.
Notes
Makes enough for a 4-pound bird.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish