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Saturday, July 19, 2008

Recipe: Fresh Sage Stuffing

Makes 8 cups

¼ lb butter, melted
1-½ C finely chopped onions
1-½ C finely chopped celery
8 C bread, dried & broken into small pieces
3 T or more finely chopped sage
½ C finely chopped parsley
1 t salt, or to taste
½ t freshly ground pepper
½ to 1 C turkey or chicken broth

Put 2 T of the butter in a skillet over medium heat. Add the onions and celery and cook, stirring often, until the vegetables are soft but not browned. In a large bowl place the bread, sage, parsley, salt, and pepper. Add the onion mixture and the remaining melted butter and toss well. Slowly add the broth, a little at a time, tossing the mixture. Add only enough broth to moisten; too much will make the
stuffing sodden. To test the stuffing to see if the moisture and
seasonings are correct, melt a little butter in a skillet, add a
rounded tablespoon of the stuffing, and stir until lightly golden.
Taste, and if livelier flavor is needed, add more sage, onion, and/or

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