This is the Classic stuffing I make for my family.
Following the Guidelines here for the Classic stuffing, but with the following twists:
I do a combination of potato bread and white bread. Some times I even use french bread, I just like adding more than one bread for variation.
I do NOT use the eggs. I've done it with and without the eggs and I don't think they are necessary, but feel free - to each his/her own.
I add 1-2 granny smith apples to the onion/celery mixture.
Also, more often than not I will make the fruit/vegetable broth mixture the day before and let it sit over night with all the herbs to let the flavors blend more and then I throw the bread in and cook it the day of.
Showing posts with label stuffing. Show all posts
Showing posts with label stuffing. Show all posts
Friday, November 18, 2011
Thursday, November 17, 2011
Stuffing/Dressing 101
How to make stuffing:
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).
Each recipe serves 8 and is enough to fill a 12-14 pound turkey.
Classic 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 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.)
Orange Cranberry Make a directed above, but add the zest of one orange and it's juice to the stuffing mix before baking, as well as 1/2-1 cup dried cranberries.
You can make any variation of stuffing, do what suits your family. Change up the fruits/vegetables as you like and add cooked sausage if you'd like, add more or less herbs. Just follow the basic equation and add the flavors your family likes best.
For my family I ususally do two flavors - the Orange Cranberry and a Modified Classic.
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).
Each recipe serves 8 and is enough to fill a 12-14 pound turkey.
Classic 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 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.)
Orange Cranberry Make a directed above, but add the zest of one orange and it's juice to the stuffing mix before baking, as well as 1/2-1 cup dried cranberries.
You can make any variation of stuffing, do what suits your family. Change up the fruits/vegetables as you like and add cooked sausage if you'd like, add more or less herbs. Just follow the basic equation and add the flavors your family likes best.
For my family I ususally do two flavors - the Orange Cranberry and a Modified Classic.
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