Thanksgiving StuffingFrom chummers 7 years ago
- 1 1/2 loaves store-bought white shopping list
- -bread shopping list
- 1 cup sausage browned and seasoned shopping list
- 1/2 cup walnuts chopped and lightly toasted shopping list
- 1 lb unsalted butter; melted (reserve might not need all) shopping list
- 2 lg yellow onions; peeled and chopped some may prefer minced or small dice depending on a dry or sticky stuffing shopping list
- 5 stalks celery; chopped (again, smaller dice will change texture) shopping list
- 4 eggs; beaten shopping list
- kosher salt and pepper shopping list
- 1/2 c chopped fresh sage; optional - try thyme or parsley stay away from woody herbs shopping list
How to make it
- Cut bread into cubes and dry them on a cookie sheet in the oven (250
- degrees for 15 minutes).
- Saute chopped nuts, onions and celery in butter (not the whole 1 lb)
- over medium high heat; toss them with the bread cubes, distributing
- everything evenly.
- Bind stuffing with beaten egg, and season to taste with
- salt and pepper, this is a great place to play around with this dish's ultimate flavor. I will often use my current favorite spice blend. It should be barely moistened, not at all sticky.
- Put stuffing in an oven-proof dish as thin a layer as possible, might even want to use two 9 x 13 pans. I like my metal cake pans for this.
- Cover with foil and heat at 250 degrees for 45 minutes. Make sure stuffing come to 150 degrees for ten minutes.
The Cookchummers Lindstrom, MN
The Rating3 people
Very good!cuzpat in Sikeston loved it
Flexible and delcious.
notyourmomma in South St. Petersburg loved it
Take out the walnuts and you pretty much have a yankee stuffing. How does a fella' from MN know such yankee secrets. Great post. It really makes Thanksgiving. Have a super Thanksgiving day!tablescape in loved it