Why put eggs in stuffing?

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture . Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What is lemon barley water made of?

The British version is made by boiling washed pearl barley, straining, and adding fruit juice and sugar to taste, typically using lemon . The fruit rind may also be boiled with the barley.

Can we eat barley seeds after boiling?

The barley water should have somewhat reduced and become cloudy that the seeds at the bottom are not visible. Turn off the heat and remove the pandan leaves with the soup ladle or a pair of food tongs. The boiling process for barley water is completed – the seeds have broken down and is tender to consume .

What can you use as a binder instead of eggs in stuffing?

16 egg substitutes Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ... Applesauce. Applesauce can also act as a binding agent. ... Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ... Avocado. ... Gelatin. ... Xanthan gum. ... Vegetable oil and baking powder. ... Margarine. More items... Mar 30, 2021

What is traditional stuffing made of?

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs . A holiday staple!

Is lemon barley good for urine?

Barley water makes a great anti-inflammatory agent for the urinary system . Buy whole barley, put 1.5oz (40g) in 2 pints (1.2 litres) water, boil and simmer for 20 minutes. Add a slice of lemon or the juice of one lemon and simmer for a further 10 minutes. Allow to cool, then sip the water throughout the day.

Is lemon barley water good for your kidneys?

A: Yes. Barley water helps cleanse the kidneys and helps treat issues such as cystitis, kidney stones, and high creatinine levels . A form of water it helps to keep the body hydrated. It also helps the kidney to flush out toxins from the body.

Is lemon barley good for you?

Barley water is consumed in some cultures for health benefits. Barley water is often flavored with lemon rind or lemon juice. The drink claims to help aid weight loss, flush toxins, keep your digestion regular, and more . Some of the health claims about barley water aren't yet supported by medical research.

Why use an egg as a thickener?

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, hom*ogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

Why is egg yolk used in dressing?

Boiled egg yolks can thicken a dressing without breaking or clumping while creating a silky consistency that thoroughly coats your salad ingredients . Plus, the buttery richness of the yolk can help temper overly acidic or spiced dressings without muting them.

Why do we need to apply egg yolk in some dressing?

Egg yolks are especially recommended for their emulsifying and thickening properties in mayonnaise, salad dressings, ice cream, and baked goods, combined with their coloring properties.

How do you keep stuffing moist?

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Lemon Barley Stuffing Recipe (2024)

By Melissa Clark

Total Time: 2¼ hours
Rating: 5(37)
Notes: Read community notes

Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.

Featured in: A Stuffing Strategy Grandma Understood

Learn: Melissa Clark’s Thanksgiving

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Ingredients

Yield:9 cups, enough to stuff a 10- to 12-pound turkey

For the Barley-mushroom Mixture

2tablespoons unsalted butter
2leeks, white and light-green part only, finely chopped
2cups pearled barley
1rosemary sprig
1½cups chicken stock
1½teaspoons kosher salt, more to taste
1¼pounds shiitake mushroom caps, sliced ¼-inch thick
3tablespoons extra virgin olive oil
¾teaspoon freshly ground black pepper
1cup toasted, peeled hazelnuts, coarsely chopped
½cup chopped fresh parsley

For the Chive Butter

2large garlic cloves, finely chopped
¾teaspoons kosher salt
Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
½cup chopped chives (about 1 bunch)
4tablespoons unsalted butter, softened

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

309 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 7 grams protein; 362 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1½ cups water and ¾ teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
Step
2
Meanwhile, toss mushrooms with oil, ¾ teaspoon salt and ¾ teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
Step
3
Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
Step
4
Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.

Ratings

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Cooking Notes

Melinda6 years ago

From what I understand, barley contains gluten. This recipe is classified as gluten-free and the intro text indicates it's a good alternative stuffing for gluten-free diets.

RLH6 years ago

Oh my goodness I almost had a disaster for my thanksgiving table. I was looking for a gluten-free dressing and settled on this one based on the tag and the intro to the recipe. Thankfully I ran the recipe past my gluten intolerant guest prior to Thanksgiving. Barley is CLEARLY not gluten-free!

KC2 years ago

I’m sure it’s a lovely recipe, but I’m surprised to see that not only is this in the gluten free thanksgiving collection but it’s called out specifically as gluten free in the description. It’s a fairly big oversight and I hope no one gets sick.Barley is just gluten-y as your run of the mill croutons.

NYCTabletop6 years ago

I'm making this now, very excited, the cripsy sh*take mushrooms are wonderful (they cook fast, so careful watching is key).

I would love to know what Melissa would think about using preserved lemons in the recipe, instead of lemon zest and juice??

ES2 years ago

This sounds very tasty BUT barley is NOT gluten free! This recipe needs to have the "gluten free" tag removed. It is irresponsible to leave this major error in it, which disregards the dietary restrictions required by people with celiac, wheat allergy, and gluten intolerance.

J2 years ago

Barley is not gluten free. This should be removed from the "GF recipes" list!

KP2 years ago

Barley is NOT gluten free. I know people made comments about this but it still has the gluten free tag. This can make people sick if served unknowingly. Remove the gluten free tag.

KC2 years ago

Sarah2 years ago

Very delicious. Made this with Job's Tears in lieu of barley and almonds instead of hazelnuts because that is what I had on hand. Relatively simple to do although there are a number of steps involved. Threw a light dusting of pecorino on top which was a delicious, albeit probably unnecessary, addition.

RLH6 years ago

Merab2 years ago

You are ABSOLUTELY RIGHT. First some reason, many people think barley is safe. IT ISN'T. Malt isn't either, since it's made from barley.

Sherron6 years ago

Added 3 wedges of preserved lemon. Made full recipe for weeknight dinner.

jmee6 years ago

I made this as a side dish for Melissa's Turkey Marsala and it was delicious. I halved the recipe and used almonds instead of hazelnuts. I wasn't so sure about the chive butter and almost left it out but I'm sure glad I didn't. The lemony butter flavor added nice depth to the dish.