| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Thnksgiving, Stuffings |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Shallot,finely chopped |
| 1 |
|
Onion,large,finely chopped |
| 1 1/2 |
c |
Celery,finely chopped |
| 12 |
c |
Bread,stale,cut in 1/2" cube |
| 2 |
tb |
Sage,ground |
| 1/2 |
ts |
Thyme,dried |
| 1/2 |
ts |
Celery seed,ground |
| 1/2 |
ts |
Paprika |
|
|
Pepper,freshly ground |
| 2 1/4 |
c |
Stock,strong vegetable |
INSTRUCTIONS
1. Heat the oil, shallot, onion and celery in a heavy pot. Saute until the
vegetables begin to soften, then add bread cubes, sage, marjoram, thyme
celery seed, paprika and pepper to taste. Mix well. Cook, stirring
frequently, for 5 minutes over medium-low heat.
2. Add hot vegetable stock to pot and mix well. Cover and cook over low
heat for 30 minutes or longer, stirring frequently, until bread cubes have
broken down. (The secret to a good stuffing is in the slow cooking and the
frequent stirring.)
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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