1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).
Here are two variations on that theme that you might
like to try this year.
Cranberry-Apple
Stuffing
Melt 1 stick butter in a large skillet over medium
heat. Add 2 chopped apples and 1 cup dried cranberries with 2 cups each diced
onions and celery and 1 tablespoon each minced sage and thyme; add salt and
pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a
simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups
cubed stale white bread, then pour in the vegetable-broth mixture and toss.
Transfer to a buttered baking dish and dot with butter. Cover and bake 30
minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or
stuff in your turkey and bake.)
Bourbon-Pecan
Stuffing
Melt 1 stick butter in a large skillet over medium
heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage
and thyme; add salt and pepper and cook 3 minutes. Add 2 chopped pears, 1 cup
chopped pecans and 1/2 cup bourbon to the cooked vegetables and cook another 2
minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs
with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white
bread, then pour in the vegetable-broth mixture and toss. Transfer to a
buttered baking dish and dot with butter. Cover and bake 30 minutes at 375
degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your
turkey and bake.)
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