Baked Stuffing Recipe as featured on @therickhoweshow 95.7FM 1 cup Extra Virgin Olive Oil, FINELY CHOP 2 cups onion (or leek or shallots) `2 cups carrot, 2 cups celery ½ cup summer savory OPTIONAL (1-2 cups of cranberry) 12 cups cubed bread slices without the crust 2 cups of turkey stock (or juice from pan) Cube 12 cups of bread in a large bowl (can be any kind of bread, typically white but I use a mixture of multigrain, white and whole wheat) DIRECTIONS: 1- PREHEAT OVEN to 400 degrees farenheit 2- In a large cast iron pan or high heat frying pan heat olive oil then add finely chopped veggie ingredients and summer savory and sauté on medium to high heat until very soft usually about 5 mins (or sage, rosemary or thyme) If you would like to add cranberries then add them to the softened veg and continue to sautee until they pop 3- Pour sautéed veg mixture into the large bowl with the bread cubes then add 2 cups of Turkey broth or Turkey Juice from your roasting pan. 4- Stir until all the bread has absorbed the juices and pour into a baking dish and cover with tin foil 5- Bake in oven for about 30-40mins then pour back into large bowl, add salt and pepper to taste and toss before serving. Serves about 12 people OPTIONS: Pistachios and fruit, apricot or cranberries, Italian sausage, chorizo or basic ground pork
Posted on: Wed, 09 Oct 2013 20:36:56 +0000
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