Sides: Basic Stuffing
Source of Recipe
unknown
List of Ingredients
2 tablespoons butter
3 slices bacon
1 onion -- finely chopped
2 cups small cubes of trimmed firm-textured
-- bread
3 tablespoons finely chopped fresh parsley -- (or half of
that
-- amount using dried
-- parsley)
crumbled dried thyme and rosemary -- (or fresh
if you can
-- get it!)
1 egg
1/4 cup milk or chicken/turkey stock
salt and pepper
Recipe
1.In a large skillet, fry the bacon in half of the butter until bacon
is crisp. Remove bacon, add the chopped onion to the pan, and saute
or moderate heat until the pieces of the onion turn soft and golden.
Remove them from the pan with a slotted spoon.
2.Add the remaining butter to the skillet. When it melts, add the
bread cubes and toss over moderate heat until they have taken up the
fat and turned a light golden color.
3.Crumble the bacon into a mixing bowl. Add the sauteed onion, bread
cubes, parsley, and a generous pinch each of thyme and rosemary. Toss
with fork or hands until well mixed.
4.In another bowl, beat the egg with the milk or stock. Pour this
over the bread mixture, tossing with a fork to distribute evenly.
Season with salt and pepper.
5.You can now use the stuffing to fill the turkey cavity. If you do
not wish to cook it in the bird (some food safety organizations warn
about samonella problems), you can cook in a covered casserole in the
oven or microwave, to make sure the flavors blend and the egg cooks
fully.
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