Four Onion Stuffing
Source of Recipe
"Mrs. Cubbison's Best Stuffing Cookbook" by Leo Pearlstein, and Lisa Messinger.
1/4 cup butter
1/4 cup white onion -- chopped
2 green onions -- white part
-- and 1-inch green
-- part, thinly sliced
2 medium leeks -- white part only,
-- finely chopped
1 garlic clove -- minced
1/4 cup celery -- chopped
6 cups seasoned stuffing mix
1 cup pecans -- chopped and
-- toasted
2 tablespoons fresh parsley -- chopped
1 1/2 cups chicken broth
Preheat the oven to 325 degrees F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
Place the butter or margarine in a large skillet, and melt over medium heat. Add the white and red onions, green onions, leeks, and garlic, and saute for 5 minutes, or until golden. Add the celery and cook for 5 additional minutes, or until the celery is tender.
Combine the onion mixture, stuffing mix, pecans, and parsley in a large bowl, mixing well. Stir in just enough chicken broth to moisten, mixing lightly.
Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
Makes 8 servings
Source: "Mrs. Cubbison's Best Stuffing Cookbook" by Leo Pearlstein, and Lisa Messinger.
Categories: Holiday, Stuffings
Recipe typed for you by Judi Mae Phelps.
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