From Scraps Stuffing Of Great Awesomeness |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Accidental cooking often rules the mostest and this is an example of using what is on hand for something that turns out above average enough to repeat for years. Ingredients:
1 x loaf sour dough and/or french bread |
--------------------------------fruit |
1 c rasins (ours were mixed originally) |
3 sweet apples finely chopped |
3 sour apples finely chopped |
1 lg onion |
--------------------brushing sauce partial recipe |
2 tb oregeno (dry) |
2 tb sweet basil (dry) |
pepper ground to taste |
1 ts chili powder |
1 tb dark soy sauce |
1/2 c honey |
2 c chicken stock |
Directions:
1. Chunk the bread and let it sit out in the air to get mostly dry. (I let it sit overnight in a cloth covered bowl)
2. chop apples and onions and toss together (will keep the apples from rusting as rapidly as normal).
3. Add the basil, oregano, pepper, chili powder, soy sauce to the chicken stock and warm to about 180 degrees. Add the honey and remove from heat
4. add the apples, onions, and raisins to the bread and mix well.
5. slowly add the chicken stock mixture, you may not use it all!!
6. You want the bread to be moist but not soaked so there is still some ability to soak up the juices from the bird.
7. Stuff and enjoy!
8. Notes:
9. I tend to use the left over stock with a little additional honey as a brushing sauce while cooking the bird
10. Rating: 5/5 stars
11. Source: my head
12. The first thanksgiving we lived in Salt Lake (on Garden Ave) a friend was living with us and for many reasons none of us would be spending time with family that weekend.
13. I made this stuffing out of literally what was in the house at the time and the bird came from one of our work (probably why we didn't do thanksgiving with family one or more of us worked for the bird LOL).
14. The house had this awesome built-in convection oven. As a bonus anything cooked in that oven spread the smell throughout the neighborhood.
15. Val and friend went to get vegis etc. and I set about cooking.
16. So the sweet little old lady across the street came over begging for my wifes recipe and she WILL NOT take it from me nor believe I cooked it up. Finally in desperation she asks: have your wife bring me that wonderful smelling recipe when she gets back . Val finally took it to her, and even from VAl's mouth she would not accept that she was only the messenger LOL
17. This stuffing has become a family favorite (as well as with friends who have had it) and even with other types of bread, stock, etc. it somehow always ends back up simple with grocery store french bread and chicken stock (even the powder etc. will work in a pinch.
18. The only modification which may stay is last Christmas we used apples from a local farmer eating apples and pie apples (sweet and tart respectively) from their two huge bins at a road side fruit stand last summer. After sitting in the cold drawer of the refrigerator for a few months they were quite good.
19. My wife reminds me that we may also keep toasting the bread cubes in an oven while we warm it for the turkey after brushing them with olive oil
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