This was well received at Christmas Lunch so I thought share the recipe, which I of course got off another blog!
Ingredients
Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onions and celery, and cook, stirring occasionally, until they soften, about 5 minutes.
Add bread crumbs, stock and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)
Ingredients
16 ounces French or Italian bread
1/2 pound (2 sticks) butter
1 1/2 cups diced onions
1 1/2 cups diced celery
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
1/2 cup minced fresh parsley leaves
1 cup chicken or turkey stock
Salt and freshly ground black pepper to taste
Directions
1/2 pound (2 sticks) butter
1 1/2 cups diced onions
1 1/2 cups diced celery
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
1/2 cup minced fresh parsley leaves
1 cup chicken or turkey stock
Salt and freshly ground black pepper to taste
Directions
Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onions and celery, and cook, stirring occasionally, until they soften, about 5 minutes.
Add bread crumbs, stock and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)
Comments
My chili will far surpass your's in taste, texture, appearance, and flatulence.