Monday, November 19, 2012

Thanksgiving Stuffing, Herb Style and or for the vegetarians at your table.


Here is a simple rich stuffing we use on Thanksgiving. I love the simplicity of the savory herbs and buttery bread! You can make this ahead. Freeze in resealable bags and break it out the morning you are to stuff your turkey, 1 hour before.  Place the remainder in a casserole dish and bake.




2 loaves Pullman white bread sliced or any favorite sliced white bread, dont remove crusts! cubed

1 and 1/2 sticks of butter


2 yellow onions chopped fine  
4 celery stalks, chopped fine
1/4 cup chopped chives
1/2 cup of parsley chopped fine
1/4 cup of fresh sage sliced thin
1 md 1/2 to 2 cups chicken stock or vegetable stock to make it vegetarian
2 tsps. kosher salt
1 tsp. ground black pepper



Place the cubed bread in a large bowl or soup pot, sometimes it is easier to mix in a large pot.

In a large skillet sweat the onion and celery until the vegetables are softened but not browned about 20 minutes over low heat. When the vegetables are cooked turn off the heat and stir in the herbs then add to the cubed bread. Stir in the salt and pepper then stir in the stock.
Stuff the bird then add remainder to a buttered casserole dish. Bake in a 350 degree preheated oven covered with foil for about 25 minutes until the stuffing is heated through then uncover the stuffing the last 10 minutes to brown the top golden. 

Recipe photos and writing by Karen Pickus 2012

Courtesy Karen Pickus 2012 

2 comments:

Blake D'Ambrosio said...

Karen, I made this for my family on Thanksgiving. Everyone loved it and my sister in law was so excited that I had a vegetarian stuffing for her. Thanks again, it really did come out delicious!

Anonymous said...

Singing the praises of your rice flour chocolate cake that was such a hit during the holidays -
any time you want to share the recipe, the world awaits. xxx ZL

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