Thursday, November 28, 2019

Stuffing

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oooooo

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Looky, I made this with four kinds of bread: hawaiian, corn, pretzel, and rye. It was okay, I thought the rye was the best. Maybe a mix of rye and corn next year.

8 Tbsp unsalted butter, plus extra for baking dish
1 large onion, chopped medium (about 1-1/2 cups)
4 medium celery stalks, diced medium (about 1-1/2 cups)
1/2 tsp each dried sage, thyme, and marjoram
1/2 c minced fresh parsley leaves
1/2 tsp black pepper
12 c dried 1/2” cubes French or challah bread
2 c chicken stock
3 large eggs, beaten lightly
1 generous tsp salt

Adjust oven rack to center positon and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat, until fully melted; pour off 2 Tbsp butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley and black pepper; cook until just frarant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt, and toss gently to distrbitute dry and wet incgredients evenly. Turn mixture into butter 13 x 9 inch baking dish, drizzle with reserved melted butter, cover tighly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.