Recipes

Farmhouse Herbed Stuffing

1 Mins read
0
21
0
Share
Scroll to recipe
Share
Farmhouse Herbed Stuffing

Farmhouse Herbed Stuffing

amanda

Equipment

  • - Baking Dish

  • - Mixing Bowls (Set)

  • - Measuring Cups and Spoons Set

  • - Stuffing Sack or Rice Cooker

  • - Baking Dish with Rim

  • - Stainless Steel Cutting Board

  • - Chef's Knife

  • - Wooden Spoon

  • - Silicone Spatula

  • - Oven-Safe Cooking Pot or Dutch Oven

  • - Food Grinder (Optional)

Ingredients

  • 8 tablespoons (1 stick) unsalted butter

  • 2 medium onions, cut into ¼-inch dice (about 3 cups)

  • 6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)

  • 1 (14-ounce) package seasoned bread stuffing cubes

  • ⅓ cup fresh parsley, chopped

  • 1 teaspoon celery salt

  • 1 teaspoon dried sage, crumbled

  • 1 teaspoon dried rosemary, crushed

  • ½ teaspoon dried thyme, crumbled

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Instructions

1

Instruction 1

In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
2

Instruction 2

Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
3

Instruction 3

Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
4

Instruction 4

Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
5

Instruction 5

Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
6

Instruction 6

Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
7

Instruction 7

Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.
0
21
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *