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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Caveat: Once you make this stuffing, no one else will ever be told to make the stuffing again. If you're so inclined you can add sausage or mushrooms, but try it this way first. I've been making my stuffing like this for at least 25 years & there is never enough. Read more . Even if I make 2 batches. Enjoy. Ingredients:
4 cups bread chunks (dried & broken up) |
1 cup beef consume |
3/4 cup sherry (i use cooking sherry) |
1 med to lrg onion (diced) |
1/2 cup celery (diced) |
4-5 tablespoons butter (2 extra tablespoons room temp. for top when uncovered-optional) |
1 1/2 tablespoons garlic powder |
or |
4-5 tablespoons roasted garlic |
1/2 teaspoon salt |
1/4 teaspoon coarsly ground pepper |
1 1/2 tablespoons sage (dried) |
3/4 tablespoon thyme |
Directions:
1. Preheat Oven to 325
2. In a Saucepan, Melt the Butter & the Consume, stir.
3. Add Sherry, stir & take off heat.
4. In a Large Bowl, dump in the dry Bread Chunks, the diced Onion, diced Celery & mix with your clean hand.
5. Put the Sherry into the melted Butter & Consume & stir.
6. NOTE: I've found that by mixing the liquid ingredients together along with the Seasoning, the flavor of the Bread Chunks is wonderful all the way through. When I added 1 liquid ingredient at a time to the Bread Chunks, some bites tasted like Sherry, others like Consume and so on.
7. By mixing the liquid ingredients with the Seasoning Ingredients, the wonderful flavors are constant throughout the Don't Stuff This.
8. Add the Garlic (either the Powder or the Roasted-this is the best), Salt, Pepper, Sage & Thyme to the Liquid Ingredients & stir.
9. Slowly pour 1/4 at a time of the Liquid Mix over the Dry Bread Chunks, while you mix the Liquid Ingredients into the Dry Chunks.
10. This allows all the dry Bread Chunks to have a chance to be flavored.
11. When all the Liquid is in, put in an oven proof bowl & cover.
12. Cook covered (This allows the flavors to soften the Bread & reach their potential) for 1/2 Hour
13. Take Cover off & put a few pats of butter on the top of the Stuffing.
14. The flavors that fill the air are merely a hint at what is to come.
15. Continue cooking until top is a Golden Brown.
16. Remove & Serve on Trivet as the dish is hot & we don't want to hurt your table.
17. Enjoy this with people you care for.
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