samedi 26 novembre 2022

Bread Stuffing (Holiday inspiration)

 


Makes 10 servings (½ cup each)

  • ¾ cup butter or margarine
  • 2 large stalks celery (with leaves), chopped (1½ cups)
  • 1 large onion, chopped (1 cup)
  • 10 cups soft bread cubes (about 15 slices)
  • 1½ teaspoons chopped fresh or ½ teaspoon dried thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon ground sage
  • ¼ teaspoon pepper
  1. In a 4-quart Dutch oven, melt butter over medium-high heat.
  2. Cook celery and onion in butter, stirring occasionally, until tender ; remove from heat.
  3. In large bowl, toss celery mixture and remaining ingredients ; use to stuff one 12- to 15-pound turkey.
  4. After stuffing turkey, place any remaining stuffing in a 1- or 2-quart casserole that as been greased with shortening or cooking spray ; cover and refrigerate.
  5. Bake stuffing in casserole with turkey for the last 35 to 40 minutes of baking or until heated through.

Apple-Cranberry Stuffing
                Add 3 cups finely chopped apples and 1 cup fresh or frozen cranberries with the bread cubes ; 12 servings (½ cup each).

Cornbread Stuffing
                Substitute cornbread cubes for the soft bread cubes ; 10 servings (½ cup each).

Mushroom Stuffing 
                Cook 2 cups sliced mushrooms with the celery and onion ; 11 servings (½ cup each).

Orange-Apple Stuffing
                Add 1 cup diced orange sections and 1 cup finely chopped apples with the bread cubes ; 12 servings (½ cup each).

Oyster Stuffing
                Add 2 cups shucked oysters, drained and chopped, with the remaining stuffing ingredients ; 12 servings (½ cup each).

Sausage Stuffing
                Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink ; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining stuffing ingredients ; 12 servings (½ cup each).

BON APPÉTIT
 

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