Have you ever been given a gift where the gift was described as “How to Fix Dry Stuffed Flowers?” It is amazing how often that happens to me. I give gifts all the time… to my friends, neighbors, co-workers, etc. And each and every time, they ask me how to fix dry stuffed flowers.
It doesn’t matter what the occasion is or who the gift is for… how to fix dry stuffing is always at the top of the list. Let’s face it… it isn’t very easy to put stuffing back into a flower. It takes some effort and a lot of “trying” to get it to look the way you want it to. And once that “trying” is over, then you have to wrap it and keep it, or store it, and hope that nobody breaks it and then adds on to the mess. Let’s just say, it isn’t pretty!
There are two main techniques used to stop the drying and to eventually solve the problem. The first technique involves placing the stuffing into the center of the loaf of bread and spreading the dressing over the entire surface of the bread. Then you wrap the whole thing in foil and refrigerate it. That way, the next time you want to use the loaf of bread, you can just take off the foil, cut off the excess wrapping, dig out the stuffing and cut it into the required portions. (For best results, you’d want to do the cutting right before the cooking is done, if you are planning on using this technique.)
This is the second technique: Start by placing a small amount of water or salad dressing inside the cavity of the loaf of bread. If you use salad dressing, try to find a brand that is suitable for hot climates. After spreading the dressing on the surface of the bread, you can sprinkle the top with salt before inserting a slice of sausage. Remember to leave approximately half an inch of space between the dressing and the sausage, as well as between the slices of bread.
Another common problem regarding stuffing is the lack of moisture. When ingredients get too wet, they begin to mold and develop an unpleasant taste. If you are looking for a dry, crisp flavor in your baked goods, you can substitute apple cider vinegar and olive oil instead of salt and pepper. Just be sure to avoid adding the dressing to the bread while it is still warm, as the vinegar can cause the stuffing to turn sour.
How to fix dry stuffing is not that difficult, once you understand the process. First of all, you need to remove the excess wrapping from the loaf. In this case, I prefer to use uncooked spiced bread stuffing, but you don’t have to if you don’t want to. Thawing the stuffings removes any excess moisture. Place the bread stuffing into your preheated oven on top of the wrapping.
Most recipes call for one cup of dry stuffing, but you may choose to double or even triple the recipe depending on how much you like it. Once the stuffing is hot enough, break it into several pieces and place them into one bag. If it is too damp to handle, press on each piece with your fingers until it is nearly hard, then cut off the excess casing. Do not rinse the bag until the next morning, as the onions will begin to soften at this time.
You can save money by making your own dry sausages at home. This how to fix dry stuffing recipe calls for cold cuts of pork butt, but you could use ground meat as well. Place the butt on a sheet of aluminum foil and put a couple of pieces of raw meat on top of it. After coating the raw meat with seasonings, cut off a couple of slits near the top. Remove the pork butt from the aluminum foil, and now you have a delicious soggy stuffing!