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    Basic Stuffing & Variations

    Source of Recipe

    Gourmet Magazine

    List of Ingredients

    12 cups bread cubes (1/2" size)
    2 cups chopped onion
    1 cup chopped celery
    6 tablespoons butter
    1 teaspoon rubbed sage
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon fresh ground pepper
    1 1/2 cups chicken broth

    Recipe

    In a preheated 400�F oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to baking dish and bake in. Bake at 325�F for 20 minutes until heated through and crust forms on top.


    VARIATIONS:

    Oyster-bacon stuffing:

    12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
    1/2 pound bacon
    2 cups chopped onion
    1 cup chopped celery
    24 oysters, shucked and chopped
    2/3 cups fresh parsley
    1 teaspoon rubbed sage
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 1/2 cups chicken broth

    In a preheated 400�F oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, cook the bacon over moderately low heat, stirring, until crisp. Transfer with slotted spoon to paper towels to drain. Pour off all but about 4 tablespoons of fat, cook onions and celery in bacon fat over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, oysters, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

    Cornbread Stuffing:
    12 cups 1/2-inch cubes cornbread (about 1 pound)
    1/2 pound andouille, cut into 1/3-inch pieces
    2 cups chopped onion
    1 cup chopped celery
    1 teaspoon rubbed sage
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 1/2 cups chicken broth

    In a preheated 400�F oven toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, cook the sausage over moderately low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

    Apple-Pecan Stuffing:
    12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
    1/2 cup butter
    2 cups chopped onion
    1 cup chopped celery
    2 Golden Delicious apples, peeled, cut into 1/2-inch dice
    1 teaspoon rubbed sage
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 cup chopped roasted pecans
    1 1/2 cups chicken broth

    In a preheated 400�F oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt 6 tablespoons butter and cook onion and celery over medium heat for 3 minutes or until softened. In another skillet, melt remaining 2 tablespoons butter, add apples, and saute until softened. Transfer onion mixture, apples, bread cubes, herbs, salt, pepper, pecans, and chicken broth. Toss well and adjust seasoning and bake. Yield: 12 servings

 

 

 


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