End-of-the-Oregon-Trail Bread Stuffing Recipe
Makes about 6 cups of cooked dressing
1/2 C. unsalted butter (1 stick)
1 large onion, chopped
3 celery stalks with leaves, chopped
1 pound firm white artisan bread, cut into 1/2-inch cubes (10 cups) and dried
overnight or in the oven
1/4 C. chopped fresh parsley
3 C. homemade turkey stock or canned reduced-sodium chicken broth, or as needed
2 t. poultry seasoning (optional; see note)
Salt and freshly ground black pepper
1/2 C. dried cranberries
1/2 C. finely chopped mushrooms, such as shiitake, chanterelles, enoki, cremini,
porcini, hedgehogs, cauliflowers or matsutakes (fresh or dried and
reconstituted)
1/2 to 3/4 C. chopped hazelnuts (toasted and skins removed; see note)
2 pears, peeled and chopped (optional)
In a large skillet, melt the butter over medium heat. Add the onion and celery.
Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and
parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups.
Season with the poultry seasoning, if desired, and salt and pepper to taste. Add
dried cranberries, mushrooms, hazelnuts and pears, if using. Use to stuff the
turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup
stock, cover and bake as a side dish.
Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over
medium heat, stirring, about 10 minutes or until skins crack. Be careful not to
burn. To remove skins, rub warm nuts with a rough cloth.
Note: To make homemade poultry seasoning: Combine 1 teaspoon crumbled dried
rosemary, 1 teaspoon crumbled dried sage, 1 teaspoon crumbled dried thyme, 1
teaspoon dried marjoram and 1 teaspoon celery salt with 1/4 teaspoon freshly
ground black pepper. Crush together in a mortar and pestle, minifood processor,
or spice grinder.
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