Chef Confidential

…every pantry has a story

You say dressing, I say stuffing…

Clearly not everyone is on the same page as to what this lovely concoction is called, I personally think the names are interchangeable. Since win my family we cook some inside the turkey, and some outside it truly is both, stuffing and dressing.  Either way it is delish my favorite is what is cooked inside the turkey, it always seems to have the best flavor.

I’m not one to measure very much, especially when I have made something so many times. As long as I watched my Mom make this she never consulted a recipe, so I am giving my best gauge as far as herb amounts go. Start with those amounts, then when you have all the ingredients mixed, taste it to see what you want to taste more of.  Be careful of the salt, because chicken broth is usually pretty salty on its own. This recipe is adequate for a 10-12 lb Turkey, plus a 9×9 dish baked separately.

Stuffing

1 loaf White Bread cut into 1 inch cubes left out to dry overnight

1 stick Butter

3 stalks Celery, sliced thin

1 large Yellow Onion, diced

½ c Parsley, minced

1 teaspoon dried Rosemary

1 teaspoon dried Thyme

1 teaspoon dried Sage

1 teaspoon Poultry Seasoning

½ teaspoon Salt

1 teaspoon Pepper

1 egg

1-2 cups Chicken Broth

Cube bread, leave in open pan overnight, tossing occasionally for even dryness. Transfer to bowl large enough to hold the entire recipe with room to mix. Heat a large skillet, melt butter, add celery and onion, cook until translucent, add parsley cook for a few more minutes.  Add vegetable mix to bread toss well, add herbs mix well to ensure even distribution. Combine the egg into the bread mixture. Pour about a half cup of the chicken broth into the skillet to warm, and then slowly add to the bowl. Continue adding until the mix is soft but not soggy, the bread should still be able to hold some shape. If you are stuffing the turkey be sure not to pack the stuffing too tightly, as it cooks the juices from turkey seep in, it will expand.  Place any stuffing that you have left over in a buttered baking dish cover and refrigerate. Remove from refrigerator about a half hour before baking, add about a half cup of either more chicken broth or drippings from the turkey over the top (9×9 dish), cover with foil. Bake 325 for about 20 minutes, foil off last 10 minutes.

One loaf generic white bread, cut into 1 inch cubes left out to dry the night before

 

Thinly slice Celery, dice Onion and mince Parsley

Melt Butter in large skillet

Transfer bread to large bowl

Saute Onion & Celery until translucent

Add Parsley cook an additional few minutes

Add to cubed bread toss well

Add Herbs blend in well

Warm some of the Chicken Broth in skillet, heat more as needed

Blend in with bread mixture

Add egg mix well

Continue adding warmed broth, until bread is soft but not soggy

Be sure to leave room for expansion when filling the turkey

Butter a baking dish for leftover dressing, cover and refrigerate.  Remove from fridge about a half hour from baking, pour about a half a cup of either Turkey drippings or warmed Chicken Broth over the stuffing, cover with foil bake about  20 minutes, foil off last 10 minutes

Here are today’s results…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on November 21, 2010 by in Sides and tagged , , , , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 39 other followers

%d bloggers like this: