God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If there is a religion in the world which exalts the office of teaching, it is safe to say that it is the religion of Jesus Christ. It has been frequently remarked that in pagan religions the doctrinal element is at a minimum—the chief thing there is the performance of a ritual. But this is precisely where Christianity distinguishes itself from other religions—it does contain doctrine. It comes to men with definite, positive teaching; it claims to be the truth; it bases religion on knowledge, though a knowledge which is only attainable under moral conditions. … A religion divorced from earnest and lofty thought has always, down the whole history of the Church, tended to become weak, jejune and unwholesome; while the intellect, deprived of its rights within religion, has sought its satisfaction without, and developed into godless rationalism.
The works of monks and priests, however holy and arduous they be, do not differ one whit in the sight of God from the works of the rustic laborer in the field or the woman going about her household tasks, but that all works are measured before God by faith alone… Indeed, the menial housework of a manservant or maidservant is often more acceptable to God than all the fastings and other works of a monk or priest, because the monk or priest lacks faith.
1. The night before cooking, spread all the bread out in a single layer on
sheet pans or towels and allow to dry out overnight.
2. The next morning, in a large bowl, break the bread into coarse 1-1/2
inch pieces (Don't worry about being precise)
3. Cut the sage leaves into thin stripps
4. Melt the butter in a large saucepan over low heat, making sure not to
burn it. Add the celery, onions and apple and cook over low heat for 5
minutes. Add the stock or water. Increase the heat to moderate and bring to
a boil. Turn off the heat and allow to cool for 3 minutes.
5. Pour the mixture over the bread. Remove the leaves from the thyme sprigs
and add the leaves to the bread mixture. Add the sage to the bread mixture.
Add the raisins, salt and pepper, and mix well.
6. Either stuff a 14-16 pound turkey with the mixture and roast immediatly,
or put the misture in a large roasting pan and cover with foil. If baking
seperatly, bake the stuffing in a 375 deg oven, covered for 30 minutes.
Remove foil, bake for another 30 min and serve alongside roast turkey.
NOTES : Need to taste before adding the salt - I'm not sure if I used
salted butter, or if it calls for too much salt. Can use much more sage.
"We like to cook this stuffing, in particular, outside of the bird, in a
seperate pan; the chunks of bread achieve a crunchy, chewy texture that
way. In fact the dish seems more like a delicious bread pudding than a
stuffing. The amount of butter in the recipie may raise an eyebrow or two,
but at holiday time, who's counting. Amazingly, the dish ends up tasting
intensely buttery without being greasy. If you love the taste of butter,
this highly unusual stuffing is for you."
Recipe by: The Dean and DeLuca Cookbook
Posted to MC-Recipe Digest V1 #913 by "Karrie Brothers"
<K_Brothers@classic.msn.com> on Nov 17, 97
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