Ingredients:
· 3 shallots, finely chopped
· 4 celery ribs, finely chopped
· 1 tablespoons butter
· ½ lb sausage
· 1 teaspoon dried parsley
· ½ teaspoon dried thyme
· ¼ teaspoon dried savory or marjoram
· 1 bay leaf, finely crushed
· 8 cups dried bread cubes
· 1 cup chicken stock
· Salt & Pepper to taste
Method:
1. Read the recipe. Did you read it? Read it again…
2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
3. Preheat oven to 375 degrees.
4. In a skillet, brown sausage and remove from pan.
5. Add butter to pan and saute shallots and celery until softened.
6. In a large bowl, combine sausage, shallot, celery, herbs and bread crumbs and toss.
7. Slowly mix in stock, as needed, until stuffing is moistened.
8. Place in baking dish and bake for 30-40 minutes or until cooked through.
Ingredients:
· 6 cups sourdough bread cubes, dried
· 3 tablespoons butter
· 1 onion, diced
· 3 celery ribs, diced
· 2/3 cups dried apricots, diced
· ½ cup cranberries, halved and tossed in sugar
· ½ cup toasted pecan pieces
· 1 tablespoons dried parsley
· ½ teaspoon dried rosemary
· ½ teaspoon dried thyme
· 2 large eggs, beaten
· 2 cups chicken stock
· Salt & Pepper to taste
Method:
1. Read the recipe. Did you read it? Read it again…
2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
3. Preheat oven to 375 degrees.
4. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened.
5. In a large bowl, combine bread cubes, onion, celery, apricots, cranberries, pecans and herbs. Toss until combined.
6. Add eggs and stock and combine.
7. Place into a baking dish and bake for 30 to 40 minutes or until cooked through.
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