 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I use this recipe for basing all my stuffing around. Change out the sausage for a variety of crunchy chewy proteins mix in pecans, hazelnuts or walnuts. Ingredients:
1 1/2 loaves store-bought white |
-bread |
1 cup sausage browned and seasoned |
1/2 cup walnuts chopped and lightly toasted |
1 lb unsalted butter; melted (reserve might not need all) |
2 lg yellow onions; peeled and chopped some may prefer minced or small dice depending on a dry or sticky stuffing |
5 stalks celery; chopped (again, smaller dice will change texture) |
4 eggs; beaten |
kosher salt and pepper |
1/2 c chopped fresh sage; optional - try thyme or parsley stay away from woody herbs |
Directions:
1. Cut bread into cubes and dry them on a cookie sheet in the oven (250
2. degrees for 15 minutes).
3. Saute chopped nuts, onions and celery in butter (not the whole 1 lb)
4. over medium high heat; toss them with the bread cubes, distributing
5. everything evenly.
6. Bind stuffing with beaten egg, and season to taste with
7. salt and pepper, this is a great place to play around with this dish's ultimate flavor. I will often use my current favorite spice blend. It should be barely moistened, not at all sticky.
8. Put stuffing in an oven-proof dish as thin a layer as possible, might even want to use two 9 x 13 pans. I like my metal cake pans for this.
9. Cover with foil and heat at 250 degrees for 45 minutes. Make sure stuffing come to 150 degrees for ten minutes.
|
|