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Tue, Dec-17-19, 13:25
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![Kristine's Avatar](customavatars/avatar5701_75.gif) |
Forum Moderator
Posts: 25,847
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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The stuffing chaffle gets a big ![Thumbs up](/images/smilies/icon14.gif) from me, although I didn't use enough seasoning.
I used dried poultry seasoning, because I was aiming for my mom's stuffing. I have no doubt that the fresh herbs would be really nice, but mom used that old tin of Club House that only got used twice a year. ![LOL](/images/smilies/lol.gif) Gotta be authentic!
That recipe minus the stuffing seasonings has a nice bready texture. A good choice for when I just want something to dunk in soup, chili or stew. The recommendation to use the Magic Bullet for shredding (more like powder-izing) the cheese, then finishing the rest of the batter, makes for a quick cleanup. And somehow, this has lessened the saltiness of the mozza that was a real turnoff at first.
So this is a definite keeper.
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