Traditional Supper Stuffing |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Here's a way to serve stuffing as an entree and a one-dish meal, all in one. From Rachael Ray's Magazine, November 2007. Ingredients:
1 loaf farmhouse-style bread, cut into 1-inch cubes (4 to 5 cups) |
1 teaspoon poultry seasoning |
5 tablespoons butter |
4 mcintosh apples, coarsely chopped |
2 onions, chopped |
6 celery ribs, chopped |
1 bay leaf |
salt and pepper |
2 lbs rotisserie chicken, shredded (or turkey) |
1/2 cup flat leaf parsley, chopped |
4 cups chicken broth, divided |
2 tablespoons flour |
Directions:
1. Preheat oven the 325°F.
2. Scatter bread on a baking sheet and season with poultry seasoning. Toast in the oven until golden, 10 to 12 minutes. Set aside.
3. In a large skillet, melt 3 tablespoons butter over medium heat. Add apples, onions, celery, bay leaf, salt, and pepper, and cook until tender, 7 to 8 minutes. Stir in the chicken, parsley, and 2 cups chicken broth, and cook until heated through, 3 to 4 minutes. Stir in bread cubes.
4. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute. Whisk in the remaining 2 cups chicken broth. Season the gravy with salt and pepper.
5. Discard the bay leaf. Serve the stuffing in bowls topped with the gravy.
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