Quote:
Originally Posted by Pawnmower
Looks great FMB ...stuffing looked bomb too
Post recipe!!
CDC , Dang that looks great too...I'm getting hungry now
All I have had today is eggs in the morning and some of a home made cheese/walnut log my wife made
Its really good, the best one she's made
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That was maybe my best stuffing to date, and I eyeballed most things. I knew my ratio for bread to stock, so that was my starting point.
My wife loves stuffing above all other things (me included), so I always make a huge batch in my enameled cast iron lasagna pan. I would guess I used 2 Tbsp. each of thyme, sage, and oregano, and maybe 1 Tbsp. of rosemary, but that's all a total guess.
24 oz. cubed bread (I used homemade, dried in the oven)
1 stick of butter
1 large yellow onion, diced
Chopped celery (you want roughly a 1:1 mix of onion:celery)
A large box of sliced mushroom (quart, I think)
1 quart (give or take) turkey stock
Salt & pepper
Fresh rosemary, chopped
Fresh thyme, chopped
Fresh oregano, chopped
Fresh sage, chopped
Preheat oven to 350. And bring the stock to a simmer.
Melt butter of medium high heat, and cook onion, celery, and mushrooms until they've released most of their liquid and onion becomes translucent.
Put cubed bread in a large bowl, and dump the onion mixture over the top, ddd the chopped herbs, and fold together. Slowly pour in the stock and mix until all is damp, but not soaking wet. Taste and adjust salt and pepper as needed.
Cover with tin foil and bake for 45 minutes. Take foil off, bake another 15 minutes. Serve.