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Rustic Bread Stuffing with Bell Pepper and Fresh Thyme

Rustic Bread Stuffing with Bell Pepper and Fresh Thyme


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Ingredients

  • 1 (1-pound) loaf crusty country-style white bread
  • 4 teaspoons chopped fresh thyme
  • 1 large garlic clove, minced
  • 6 tablespoons (3/4 stick) butter
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups thinly sliced celery
  • 1 cup finely chopped green bell pepper
  • 1/3 cup chopped fresh parsley
  • 1 3/4 cups low-salt chicken broth or turkey stock, heated

Recipe Preparation

  • Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.

  • Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.

  • Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

Reviews Section

    • Nonstick vegetable oil spray
    • 2 14.5-ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups)
    • 8 tablespoons olive oil
    • 1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
    • 1/4 cup (1/2 stick) butter
    • 2 very large red onions, coarsely chopped (about 1 1/2 pounds)
    • 3 1/2 cups coarsely chopped celery
    • 2 large red bell peppers, coarsely chopped
    • 8 garlic cloves, chopped
    • 4 teaspoons chopped fresh rosemary
    • 4 teaspoons dried oregano
    • 3/4 cup raisins
    • 3/4 cup pine nuts, toasted
    • 1/2 to 3/4 cup thinly sliced fresh basil
    • 4 large eggs, beaten to blend
    • Canned low-salt chicken broth
    1. Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
    2. Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano stir 1 minute. Add raisins and pine nuts stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
    1. Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
    1. Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
    1. Sprinkle remaining 1/4 cup basil over stuffing and serve.

    that Miche is way too pretty to be chopped up for stuffing!!

    I am not cooking thanksgiving this year, but I still thought about baking a loaf to bring with me just to donate for the stuffing :)

    I am bringing the bread--pretty sure I'm going to do your sweet potato rolls, and probably a sourdough loaf or two for leftover turkey sandwiches!

    Lovely - and I'm sure it will taste better. When I first moved to the land of cornbread dressing, I was amazed that the stores didn't sell bags of bread cubes for stuffing, so I bought nice bread, cubed and dried it. All that work!

    ) These days I make my stuffing with a mix of wheat bread and cornbread, though with plenty of sage and other herbs, like a "yankee" stuffing.

    Hi Floyd,
    I agree the taste and texture of homemade bread crumbs if far superior to those bought but have you considered the energy cost against that of the loaf (or are you using driftwood in a wood-fired oven?).

    Floyd & Maggie, you've both used the term "bread crumbs". Is that what is commonly used for stuffing in your area? Are you both in New England? In Wisconsin, it's definitely dried bread cubes, about the size of salad croutons. In Texas, most people use crumbled up cornbread, more like the crumbs you mention. And they nearly always make "dressing", not "stuffing". Regional cooking differences always intrigue me.

    My dad grew up in Connecticut and always used bread 'crumbs' despite the fact that they were clearly little cubes. To this day the term confuses me if the recipe isn't very clear--do I use little cubes or actually 'crumb' the bread? I'm sure a little research would enlighten me but where's the fun in that?

    and we always made the base of our stuffing with "Pepperidge Farm Herb Dressing", which came in crumbs and cubes. We always used the crumbs. The crumbs are dry bready crumbs as compared to "Progresso Bread Crumbs" which are very fine. I will have to try making stuffing with homemade bread. Do you dry the crumbs or use them fresh? I do use fresh bread cubed when I make breakfast stratas. Happy Thanksgiving everyone!

    Paddyscake, that's what my dad always used-- Pepperidge Farms. (He did all the holiday cooking.)

    Nowadays I cube and freeze old bread, and use it straight from the freezer. But I've never made stuffing.

    Hello Kippercat,
    I'm down here in NZ. Here we write breadcrumbs really as one word. Stuffing is from English cuisine which NZ was loyal to for years but have become more cosmopolitan in our gastronomic preferences now!. Before the advent of food processors, bread for stuffing was staled, decrusted, and soaked with water. It was then 'mashed' up by hand along with the other ingredients. We dress hams, but we don't stuff them! A salad dressing is a mock mayonnaise made with condensed milk, malt vinegar, salt, sugar and mustard (which has now long gone out of fashion - thank goodness!) as we tend to use commercial mayonnaises and vinaigrettes or DIY. I make our own breadcrumbs here by processing slightly staled bread into smallish crumbs, depending on the use. The slowly baked crumbs covering fried turbot (a deep sea flat fish peculiar to the South Island West Coast) is heaven as they are crisp and tasty. I commented to Floyd about the energy cost as I brought home 3 leftover loaves of commercial bread from my cafe recently and it took 5 hours in a slow oven dehydrate the lot in 2 batches but it was worth it. I tend to fall back on bulk production for convenience but was trained in bulk cooking management as a dietitian many moons ago. Having a cafe serves my predisposition well! M

    Maggie, thanks for the culinary lesson! I remember having that type of salad dressing as a child. My Mom didnt make it, but I think I often had it at potluck dinners or friends' houses.

    I often do bulk cooking also, partly because I grew up cooking for a large family. I've also had far too many weeks when I couldn't cook, and eaten far too many frozen dinners and fast food as a result. So I like to keep my freezer stocked with prepared and/or cooked foods that I can quickly combine with something else to have a good meal.

    My wife was disappointed this year because I forgot to make some "bad bread" for stuffing. I have in the past generally made a dense, overproofed, and therefore relatively sour miche that is about 50/50 whole wheat and white flour. It is then cut up to about 1 cm on a side cubes and dried in the oven at low heat to get very dry, hard, dense, brown sourdough cubes. Those are used in the stuffing along with some cornbread made similarly. It has been a great favorite for stuffing over the last few years. Some of the cubes are reserved in a bag and used as crackers for turkey soup, too. Since I forgot, we had to go with only cornbread, which was fine, but the sourdough does add a very nice slightly sour tang to the overall flavor of the stuffing that we were missing this year. At least I did not forget to make the "good bread" that was not overproofed, much lighter, and mild to go with our TG dinner.

    I don't know if Bell's Seasoning (that's a brand name) is just a New England thing, or if it's everywhere, but nothing else is allowed in my husband's family!

    This year, thanks to this site, I had lots of good bread to use in the stuffing, and it has been declared the best ever. A mix of leftover sourdough and sourdough rye, cubed and left to dry for a couple of days seems to be the perfect base.

    Browndog, if you decide to try making your own stuffing, look at the grocery for Bell's, and follow the directions on the box. It's made in Weymouth, Mass., so I imagine you can get it in Vermont. It's really just a mix of all the standard spices, ground up together for your convenience.

    Browndog..I forgot to mention besides the Pepperidge Farm we always used Bell's seasoning. Did your Dad use that too?

    No, no Bell's--I'm sure that any pre-mixed seasoning would have activated my dad's capricious sense of food snobbery. But the pretty package still catches my eye at the supermarket.

    I told my wife to stay out of my kitchen, find a comfy spot on some padded seat, read, snooze, whatever, and I was cooking with the kids. Well, what could she do, being roughly half my size and all?

    So I saved a loaf of Franco sourdough in the freezer from the week before, dragged it out, cubed it, put it on a cookie sheet in the oven to dry/toast, with the aid of my youngest. She and I carefully watched it. When it was just almost perfect we decided another 5 minutes. something distracted us. 20 minutes later I could smell something burning. It didn't catch flames but it was too done for stuffing. So I went to the store and bought some bagged crap.

    The turkey was wonderful, as was the company, the potatoes, yams, stuffing, gravy, pumpkin pie, apple crumble (yes, I'm bragging). Even the ice cream and whipped cream were great, although that's not my fault.

    So what is a man's word worth? Having told my youngest we could have ham for Christmas dinner, do I have to wait for some other reason to do a turkey before I can try sourdough stuffing? I would appreciate your opinions on both the stuffing and whether I shouldn't use my centuries old tradition of male dominance of the fairer sex and have a turkey for Christmas. Oh, how about a ham inside a deboned turkey? That would take some lengthy baking. Maybe I should smoke the turkey first, then bake the combination for 8 hours at 250-275F. Wrap the ham in bacon and orange slices with whole cranberries and brown sugar. Maybe I should try this before Christmas. In my spare time.

    Or you could really think outside the box and make stuffing when it's not a holiday.

    ) Bake it in a casserole to accompany a roast chicken or a nice pork roast.

    This is what we do with left-over bread. We have a container in the fridge (yes, I know, bread goes stale in the fridge) that we throw heels or leftover slices into. It makes terrific stove-top stuffing.

    P.S. For Thanksgiving (or Christmas) stuffing, we like to use fine dry bread crumbs.

    Excuse the shameless self-promotion, but as far as we're concerned, this is the ONLY dressing (stuffing) to use in a roast bird: http://etherwork.net/recipes/granschicken.html#roast

    rustic porcini onion stuffing

    Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

    Active time: 1 hr Start to finish: 1 3/4 hr

    Servings: Makes 8 to 10 servings.

    Ingredients 1 1/2 (1-lb) Pullman or round loaves, torn into 1-inch pieces (20 cups)
    1 stick (1/2 cup) unsalted butter plus additional for greasing dish
    4 1/2 cups boiling-hot water
    2 oz dried porcini mushrooms (sometimes called cèpes 54 g)
    10 oz fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
    1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
    4 large shallots, quartered
    2 celery ribs, sliced 1/4 inch thick
    2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
    3 garlic cloves, minced
    1 1/2 teaspoons chopped fresh thyme
    1 1/2 teaspoons chopped fresh sage
    2 tablespoons chopped fresh flat-leaf parsley
    2 1/4 teaspoons salt
    1/2 teaspoon black pepper Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

    Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.

    Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).

    Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.

    While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.

    Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.

    Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.


    Wild Rice Stuffing with Cranberries, Bacon, and Pecans

    A cranberry’s sweet/tartness needs a little savory flavor to really make the taste pop. What better ingredient to do just that then the Internet’s favorite: bacon? Throw in some pecans and you’ve got yourself a Southern-inspired stuffing that will please even the carnivores in the house.

    • 1 1/4 cup wild rice, uncooked
    • 4 slices Bacon, cut into 1-inch pieces
    • 1 cup onion, chopped
    • 1 14-oz can chicken broth
    • 1/2 cup water
    • 2 tablespoons dry sherry, (optional)
    • 1 teaspoon dried thyme leaves, crushed
    • 2 cups celery, chopped
    • 3/4 cup dried cranberries
    • 1/2 cup pecans, chopped and toasted
    • Rinse wild rice in cold water and drain well set aside
    • Heat oven to 350 degrees
    • In a large saucepan, cook bacon over medium heat until crisp then remove, reserving 1 tablespoon drippings in saucepan.
    • Add onion to saucepan and cook until tender (be careful not to burn)
    • Add wild rice and cook and stir for 3 minutes
    • Add chicken broth, water, sherry and thyme then bring to boil
    • Reduce heat and simmer (covered) for 10 minutes
    • Remove from heat and stir in celery and dried cranberries
    • Transfer rice mixture to a 2-quart casserole dish
    • Cover and bake for 45 to 55 minutes or until rice is tender and liquid is fully absorbed (stir once)
    • Stir in pecans and bacon

    Rustic Bread Stuffing with Bell Pepper and Fresh Thyme - Recipes

    Few folks leave the Thanksgiving dinner table without feeling absolutely stuffed! We sit down to a feast unparalleled on any other holiday and often with friends and family we only get to see a few times a year.

    It’s rare that Thanksgiving Dinner is served without a side of “stuffing” as we often refer to it up north or “dressing” as it’s called south of the Mason-Dixon Line. Regardless of the name - as you sit there all “dressed” up – you’re sure to leave the table feeling “stuffed”!

    There are many regional and ethnic variations on stuffing, but as a general rule most recipes call for dry or day-old bread, sautéed vegetables such as celery and onions, herbs and seasonings, meat (or other protein) and some stock or eggs to bind it all together. It’s a very forgiving side dish that allows for creativity.

    My childhood stuffing was very simple, made with sausage meat, celery, onions, Pepperidge Farm stuffing cubes, water and “poultry seasoning.” Despite the fact that it wasn’t an elegant presentation - but looked more like a rustic pâté - I still love the taste for the fond memories it evokes.

    These days our Thanksgiving table is composed of several families with three generations of friends who have become “family” over dozens of years. Throughout that time we’ve witnessed many variations of “stuffings” as the younger generation went through their culinary phases of vegetarian or vegan while the older generation espoused the virtues of non-dairy or non-carb diets.

    I’ve always wondered why stuffing is such a big deal on Thanksgiving but people hesitate to serve it on other occasions. I hope to inspire you with the recipes I present here – traditional, oyster and vegetarian - delicious additions to your Thanksgiving table and throughout the year. There are many variations to stuffing so feel free to add whatever ingredients you find particularly delicious! At the end of this article I’ve listed a few suggestions for other ingredients you can use to create your own special recipe.

    For each of these recipes the basic process will be the same. It is extremely important to toast/dry the bread cubes, or they will absorb too much liquid and turn to mush.

    • Cut bread into ½” cubes (hard crusts removed) and toast in a 350° oven for about 10 minutes
    • Sauté the meat (if using) until browned, set aside
    • Sauté the vegetables until soft, mix in the herbs
    • Toss bread, meat and vegetables together
    • Add broth – 1 cup at a time - until moist, but not mushy
    • Bake until lightly browned

    This recipe is perfect with the Thanksgiving turkey, but also pairs well with pork roast or lamb.

    1 loaf country-style (hearty) bread, cut into ½ inch cubes, toasted
    1 pound sweet Italian sausage meat, crumbled
    1 cup each: diced celery and diced onions
    Olive oil or butter for sautéing
    3 cups low-sodium chicken, or turkey stock (or water, if you prefer)
    2 tablespoons each: fresh rosemary and sage finely minced
    Salt and pepper, to taste

    1. Sauté the onions and celery in a little olive oil or butter, until soft but not browned
    2. Stir in the rosemary and thyme (or you can alternatively use 2 teaspoons of “poultry seasoning”)
    3. In a large pan, cook the sausage meat, periodically breaking up with a wooden spoon until fully browned.
    4. In a large bowl combine the bread cubes, meat and vegetables.
    5. Add the stock (or water), one cup at a time, and stir gently.
    6. Taste for seasoning. Your stuffing should be very flavorful, not too salty. Depending on the stock and meat you used, you may want to add some salt and pepper.
    7. Put the stuffing into a glass baking dish that has been coated with cooking spray.
    8. Cover with foil and bake at 350° for 40 minutes. Remove foil and continue to bake for 10 additional minutes, until browned.

    Many folks in coastal communities opt for an oyster-based, rather than sausage-based stuffing. The difference here is that you add some cornbread to the mix, the perfect sweet balance to the briny oysters. Use the recipe throughout the year with baked fish such as tilapia.

    1 loaf Italian bread, cut into ½ inch cubes, toasted
    1½ cups cornbread, cubed (or crumbled) and toasted
    1 cup each: diced celery, diced onions, diced carrots
    Olive oil or butter for sautéing
    2 (8 oz.) cans of oysters, drained (liquid reserved)
    3 cups vegetable stock (or water) - or - use 2 cups stock and 1-cup clam juice or the reserved oyster juice if you prefer
    1 teaspoon fresh thyme and 1 tablespoon fresh parsley, finely minced
    Pepper, to taste

    1. Sauté the onions, celery and carrots in a little olive oil or butter, until soft but not browned
    2. Stir in the thyme and parsley
    3. In a large bowl, combine the bread cubes, drained oysters and vegetables.
    4. Add the stock (or water), one cup at a time, and stir gently.
    5. Taste for seasoning. Your stuffing should be very flavorful, not too salty. Depending on the stock, you may want to add some pepper.
    6. Put the stuffing into a glass baking dish that has been coated with cooking spray.
    7. Cover with foil and bake at 350° for 25 minutes. Remove foil and continue to bake for 5 additional minutes until browned.

    This recipe calls for an abundance of vegetables, including mushrooms, to give depth to the dish. If you’re not a mushroom fan, just add additional sautéed vegetables to compensate. This stuffing can be used whenever you find yourself with an abundance of vegetables such as peppers, eggplants or zucchini – just stuff and bake!

    1 loaf sourdough bread, cut into ½ inch cubes, toasted
    1 cup each (diced): celery, onions, carrots and bell pepper
    1 cup sliced button or portabella mushrooms
    Olive oil for sautéing
    ¾ cup dried cranberries
    ¾ cup walnut pieces
    2 to 3 cups vegetable stock (or water if you prefer)
    2 tablespoons each: fresh rosemary, thyme and sage, finely minced
    Salt and pepper, to taste

    1. Sauté the onions, celery, carrots, and bell pepper in a little olive oil, until soft, but not browned. Set aside.
    2. Sauté the mushrooms in a little oil until they give up their juices and begin to brown. Remove from heat and stir in the sautéed vegetables and herbs.
    3. In a large bowl, combine the bread cubes, and vegetable mixture.
    4. Stir in the cranberries and nuts.
    5. Add the stock (or water), one cup at a time, and stir gently. You may need more, or less, liquid depending on how soft and moist your vegetables are.
    6. Taste for seasoning. Add salt and pepper to taste.
    7. Put the stuffing into a glass-baking dish that has been coated with cooking spray.
    8. Cover with foil and bake at 350° for 45 minutes. Remove foil and continue to bake for 10 additional minutes, until browned.

    I’ve set up these recipes to bake the stuffing in a pan, not within the turkey. Some say this is the difference between “stuffing” (in the turkey) and “dressing” (baked in a separate pan). Cooking the stuffing inside the turkey cavity is delicious, but can be a bit tricky as the temperature of the stuffing must reach a temperature of 165° which means that the temperature of the turkey thigh (where you insert the thermometer) would have reached about 180° before the stuffing is fully cooked. If you continue to cook until the stuffing is a safe temperature, then your turkey could be dry and overdone. Unless you are an experienced cook, err on the side of caution and bake the stuffing separately.

    Let your palate be your guide when deciding what to add to your own special stuffing recipe! Just be careful to watch the proportions of sautéed vegetables/toasted bread cubes/liquid to make sure your stuffing doesn’t come out to dry, or too mushy. Just like Goldilocks, you want it “just right!”

    The variations are endless, but here are some other ingredients you might want to try:

    • Chopped artichoke hearts
    • Sautéed fennel, leeks or butternut squash
    • Pecan pieces
    • Granny Smith apples or pears
    • Dried currants or raisins
    • Chicken livers or giblets
    • Spicy Andouille or chourico sausage, casing removed
    • Can of cannellini beans, drained and rinsed
    • Lemon zest
    • Fennel seeds, finely minced
    • White wine (replacing some of the stock or water)

    As we gather with friends and family this year, we are thankful for all that we have and for the beauty that surrounds us here in the Berkshires.


    HOW TO MAKE A VEGAN BREAKFAST CASSEROLE

    It may look fancy, but it's such a rustic and simple recipe to make. It requires a few steps, but they're all easy, so no worries.

    2. Cook the vegan sausage slices and plate when done, then cook the vegetables in the same pan. This ensures that the veggies absorb the flavor of the sausage from the leftover fat in the pan.

    Remove from the pan and set aside.

    3. In the same pan that you cooked the sausage and veggies, wilt the spinach and then remove from the pan and coarsely chop it. This allows some of the excess water from the spinach to be

    released on the cutting board instead of in the casserole, which would make it soggy. Put the chopped spinach on a paper towel to absorb even more water.

    4. Now it's time to construct the strata. Butter a 13-inch round or a 13 x 8 oblong pan, 3-inches deep. Evenly layer the bottom of the pan with half of the cubed bread, sprinkle half of the

    spinach over the bread, then half of the sausage over the spinach, half of the onion, pepper mixture over the sausage, half of the herbs over the vegetable mixture, and half of the vegan Parmesan over the veggies. Repeat with the remaining ingredients.

    5. Pour the vegan egg mixture in a spiral pattern over the casserole to ensure total coverage and bake for approximately 30 minutes, or until the top is a golden brown.


    Recipe Summary

    • 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
    • 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
    • 4 celery stalks, diced medium
    • 1 large onion, diced medium
    • Coarse salt and ground pepper
    • 2 teaspoons dried rubbed sage
    • 1 teaspoon celery seed
    • 3 eggs
    • 3 1/2 cups (29 ounces) low-sodium chicken broth

    Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)

    In a large skillet, melt butter over medium. Add celery and onion season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.

    Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.


    Ginger Gold Rush Cocktail

    This Ginger Gold Rush Cocktail is a twist on the whiskey sour. The additional ginger liqueur takes this bourbon cocktail to a new level. 

    The only reason I tried this Ginger Gold Rush Cocktail was because I had one of those mini bottles of Maker's Mark that Mr. Kitchen had given me as a Christmas stocking stuffer about four years ago. I think he got the idea because I had used bourbon as a marinade ingredient or possibly for making homemade vanilla.


    What you’ll need to make Sausage Stuffing

    I’ve made this recipe using plain ol’ stuffing cubes from the supermarket (pictured above, usually made by Arnold or Pepperidge Farm) and “fresh” dried stuffing cubes from Whole Foods — both work well, although if you can get the ones from Whole Foods (they are sold in a plastic bag and labeled “stuffing cubes”), they do add a bit more texture.

    As for the sausage, try to find bulk Italian sausage, which is simply sausage without the casings. If you can’t find it, just buy regular Italian sausage and remove the casings the best way is to cut straight through the sausages with kitchen shears and then peel the casings off (this is much more efficient than trying to squeeze the meat out).


    One Pan Goodness

    I always see everyone pinning and posting one “pot” meals, tonight I needed easy but good so I did a one pan meal.

    • 1.5-2 pound pork loin
    • Fresh Veggies (I used cabbage, corn on the cob, shallots and carrots)
    • 9-10 Cloves fresh garlic
    • 1 teaspoon of kosher salt
    • Pepper
    • 3-4 Fresh Basil Leaves
    • Approx. 1 tables spoon of fresh rosemary

    ALL together, Chop the Garlic, Salt, Rosemary and Basil. then rub it all over the pork.

    Put the veggies in a deep dish pan and sprinkle with some salt and pepper, add about 4 pats of butter, some more rosemary (not too much its strong!) and mixed it all up, then put the pork on top, sprinkle it with pepper, and put it in the oven on 375 for about an hour! So Easy, SO delish!

    I think next time I will add about a 1/2 cup of white wine to the pan to help me create a bit of a pan sauce.



Comments:

  1. Malale

    He certainly has rights

  2. Avrey

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  3. Paolo

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  4. John

    What a nice idea

  5. Filbert

    What a fascinating question



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