Tuesday, November 14, 2006

Thanksgiving Recipes - Stuffing

Bread Stuffing

8-10 cups

Preheat the oven to 400 F. Toast until golden brown:

10 c. lightly packed bread cubes

Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:

1 stick butter

1 c. finely chopped celery

Remove from the heat and stir in:

¼ - ½ c. minced fresh parsley

1 t. t. dried sage, or 1 T. minced fresh

1 t. dried thyme, or 1 T. minced fresh

¾ t. salt

1.2 t. pepper

¼ t. nutmeg

1/8 t. ground cloves

Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together.

1/3 – 1 c. chicken stock

1 to 2 large eggs, well beaten

Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird. Or moisten with additional:

Stock and/or eggs

And turn into a large, shallow buttered baking dish. Bake in a 350 oven until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

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