luckysmom
Yes it is! Going as planned:)
Member since 6/07 5339 total posts
Name:
|
Re: Stuffing Recipe
My dad and I Boil the gizzards of the bird for hours, then we sautee some celery and onions, then we crush up the stuffing mix put it in a bowl with 1 egg the celery and onions and add the juice from the boiled gizzards until soft,some salt and pepper, then we stuff the bird and cook it.
We prepare the stufing the night before a put it in the fridge til morning
|
MrsRbk
<3 <3 <3 <3
Member since 1/06 19197 total posts
Name:
Michelle
|
Re: Stuffing Recipe
Found this on FoodNetwork.com about 5 years ago and have been making it ever since: (and it smells sooooooooooo good!) -- Also, I prepare this the night before so all I have to do is cook it. I find the longer it soaks though the better!
1 1/2 loaves cornbread
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth
Preheat oven to 325 degrees.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.
In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.
If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.
In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
Message edited 11/16/2007 10:11:29 AM.
|
