Best 3 Savory Ostrich Stuff Sos Recipes

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**Tantalize Your Taste Buds with Savory Ostrich Stuff Sos: A Culinary Journey Through Exotic Flavors**

Indulge in a culinary adventure with our exquisite Savory Ostrich Stuff Sos, a dish that blends the richness of ostrich meat with a symphony of aromatic spices. This remarkable recipe takes you on a journey through exotic flavors, combining the succulent texture of ostrich with the bold notes of traditional Ethiopian cuisine. Embark on a delightful expedition into the world of culinary artistry as we present a collection of tantalizing recipes that showcase the versatility of this extraordinary dish. From the classic Ethiopian preparation to innovative fusion variations, our curated selection promises an unforgettable gastronomic experience. Prepare to be captivated by the captivating aromas and delectable flavors that await you in this exploration of Savory Ostrich Stuff Sos.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

SAVORY OSTRICH STUFF (SOS)



Savory Ostrich Stuff (SOS) image

"The ostrich is cooked in a frying pan and served on top of English muffins."

Provided by Jackalope

Yield 3

Number Of Ingredients 9

1 pound ground ostrich
3 teaspoons vegetable shortening
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup milk
3 English muffins, split and toasted
1 (1.27 ounce) packet fajita seasoning mix
1 pinch paprika

Steps:

  • Place the ground ostrich in a non-stick skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the shortening, flour, salt, and cayenne pepper, salt and stir until the shortening has melted entirely.
  • When the mixture begins to bubble, slowly pour the milk into the skillet while stirring until the mixture thickens. Spoon the mixture over English muffins and garnish with paprika.

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)



Sausage or Beef S. O. S. (Stuff on a Shingle) image

After 32 years in the military, I have become quite fond of S.O.S.. I'm the cook in our house, but I get breakfast cooked for me twice a year (my birthday and anniversary). My request is always the same--S.O.S. This is my wife's recipe--I love it.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef or 1 lb jimmy dean's hot sausage
2 cups milk
4 tablespoons butter
4 tablespoons flour
1 -2 teaspoon salt
1 teaspoon pepper
6 slices whole wheat bread

Steps:

  • Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
  • Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
  • Add milk, salt, and pepper.
  • Stir constantly until thick and bubbly.
  • Add meat and stir.
  • Serve over whole wheat toast. Great over biscuits as well.
  • Note: For an evening meal substitute chipped beef.

Tips:

  • Choose high-quality ostrich meat: Look for ostrich meat that is fresh, well-trimmed, and has a bright red color.
  • Tenderize the ostrich meat: Ostrich meat can be tough, so it's important to tenderize it before cooking. You can do this by marinating it in a mixture of olive oil, lemon juice, and herbs, or by pounding it with a meat mallet.
  • Cook the ostrich meat properly: Ostrich meat should be cooked over high heat for a short period of time. This will help to keep it tender and juicy.
  • Don't overcook the ostrich meat: Ostrich meat is very lean, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Pair the ostrich meat with flavorful ingredients: Ostrich meat has a mild flavor, so it pairs well with flavorful ingredients such as vegetables, fruits, and herbs.

Conclusion:

Ostrich meat is a healthy and delicious alternative to traditional meats such as beef, pork, and chicken. It is a lean protein that is low in fat and cholesterol, and it is also a good source of iron, zinc, and vitamin B12. If you are looking for a new and exciting way to cook ostrich meat, be sure to try one of the recipes in this article.

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