Bread and butter stuffing with fresh sage
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Bread and butter stuffing with fresh sage
  Bread    Butter    Stuffing  
Last updated 6/12/2012 1:10:14 AM. Recipe ID 37401. Report a problem with this recipe.
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      Title: Bread and butter stuffing with fresh sage
 Categories: Casseroles
      Yield: 1 Servings
 
      2 lb White bread; sliced
    1/2 lb Wheat bread; sliced
  1 1/2 lb Unsalted butter
  1 1/2 c  Celery; chopped
      1 c  Apple; peeled and chopped
      3 c  Chicken stock; or turkey
           -stock/H20
      8    Sprigs thyme; fresh
      1 c  Dark raisins
     30    Leaves sage; stems removed
      2 tb Salt
     10    Turns pepper; freshly ground
 
  1. The night before cooking, spread all the bread out in a single
  layer on sheet pans or towels and allow to dry out overnight.
  
  2. The next morning, in a large bowl, break the bread into coarse
  1-1/2 inch pieces (Don't worry about being precise)
  
  3. Cut the sage leaves into thin stripps
  
  4. Melt the butter in a large saucepan over low heat, making sure not
  to burn it. Add the celery, onions and apple and cook over low heat
  for 5 minutes. Add the stock or water. Increase the heat to moderate
  and bring to a boil. Turn off the heat and allow to cool for 3
  minutes.
  
  5. Pour the mixture over the bread. Remove the leaves from the thyme
  sprigs and add the leaves to the bread mixture. Add the sage to the
  bread mixture. Add the raisins, salt and pepper, and mix well.
  
  6. Either stuff a 14-16 pound turkey with the mixture and roast
  immediatly, or put the misture in a large roasting pan and cover with
  foil. If baking seperatly, bake the stuffing in a 375 deg oven,
  covered for 30 minutes. Remove foil, bake for another 30 min and
  serve alongside roast turkey.
  
  NOTES : Need to taste before adding the salt - I'm not sure if I used
  salted butter, or if it calls for too much salt. Can use much more
  sage. "We like to cook this stuffing, in particular, outside of the
  bird, in a seperate pan;  the chunks of bread achieve a crunchy,
  chewy texture that way.  In fact the dish seems more like a delicious
  bread pudding than a stuffing.  The amount of butter in the recipie
  may raise an eyebrow or two, but at holiday time, who's counting.
  Amazingly, the dish ends up tasting intensely buttery without being
  greasy. If you love the taste of butter, this highly unusual stuffing
  is for you." Recipe 




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Recipe ID 37401 (Apr 03, 2005)

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