| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Multi-grain bread cubes |
| 1/2 |
c |
Apple juice or apple brandy |
| 3/4 |
c |
Golden raisins |
| 1/3 |
c |
Olive oil |
| 1 |
|
Onion, chopped |
| 3 |
|
Cloves garlic, minced |
| 2 |
c |
Coarsely chopped celery |
| 1 1/2 |
c |
Pecan halves, lightly |
|
|
toasted and coarsely |
|
|
chopped |
| 2 |
t |
Crumbled dried sage |
| 1 |
t |
Dried thyme leaves |
| 1 |
t |
Fennel seeds |
| 1 |
c |
Minced fresh parsley |
| 1 1/2 |
c |
Chicken or turkey broth, up |
|
|
to 2 |
| 1 |
|
Egg, lightly beaten |
|
|
Salt and freshly ground |
|
|
pepper to taste |
|
|
minutes. In a large mixing bowl, combine the dried bread |
INSTRUCTIONS
This recipe is from the Butterball University site,
http://www.butterball.com/bballuni.html I plan to use this recipe this
Thanksgiving, deleting the pecans, raisins and apple juice. I'm not
sure if the people I'll be serving are able to have the pecans and
raisins, and I'm not a big fan of apple juice. By the time I'm done,
it will probably be a basic, traditional stuffing. Should please even
the most "sensitive" (picky) eaters. Preheat the oven to 275 degrees
F degrees. Lay the bread cubes out in a single layer in a large
roasting pan. Bake, stirring from time to time, until the cubes are
dried out, but not toasted, 25 minutes or until dry. Meanwhile,
combine the apple juice or brandy with the raisins in a small
saucepan. Bring to a boil, remove from the heat and let stand for at
least 15 minutes. Heat the oil in a large skillet over medium-high
heat. Add the onion, garlic and celery and saute until the vegetables
are quite soft, 12 to cubes, raisin mixture and sauteed vegetables.
Mix in the pecans and season with the sage, thyme, fennel and parsley.
Moisten the stuffing with the broth and bind loosely with the beaten
egg. Season to taste with salt and pepper. Stuff the turkey cavities
immediately before roasting. Place any remaining stuffing in a
buttered casserole and bake at 325 degrees F until browned and
crunchy, about 45 minutes. Posted to recipelu-digest Volume 01 Number
220 by MRemer4@aol.com on Nov 8, 1997
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