• BH&G 3383

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:01:56 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herbed Bread & Cherry/Cranberry Stuffing
    Categories: Breads, Vegetables, Herbs, Fruits, Nuts
    Yield: 9 Servings

    2 tb Unsalted butter
    1 tb Olive oil
    3 md Onions; chopped
    6 cl Garlic; thin sliced
    2 tb Chopped fresh thyme leaves
    +=OR=+
    2 ts Dried thyme; crushed
    1/2 ts Salt
    1/4 ts Fresh ground pepper
    5 Ribs celery; chopped
    1 1/2 c Chopped fresh parsley
    1/2 c Very thin sliced fresh
    - basil
    10 c Cubed bread
    1 c Dried cranberries, cherries,
    - tomatoes (not oil-packed),
    - and/or chopped smoked
    - oysters
    1 c Pecan halves; coarse
    - chopped
    1 1/2 c Milk; as needed

    In a large skillet, heat one tablespoon of the butter and
    the olive oil over medium-low heat. When butter has
    melted and begins to sizzle, add the onions and garlic.
    Cook, stirring, for about 8 minutes, or until the onions
    are soft. Season with half the thyme and the salt, and
    pepper. Add the celery, half of the parsley and half of
    the basil, and cook for 5 minutes, stirring frequently,
    or until the celery is just beginning to soften.

    Meanwhile, place the bread in a large bowl and mix in the
    remaining thyme, parsley, basil, the dried fruit mixture;
    and the pecans. Pour the celery mixture from the skillet
    on top of the bread and gently toss to mix all the
    ingredients. Place the skillet back over low heat. Add 1
    cup milk and the remaining 1 tablespoon butter and simmer
    for 2 to 4 minutes, using a spatula to scrape up any bits
    on the bottom of the skillet. Pour 1 cup of the hot milk
    mixture over the bread and toss; the stuffing should be
    somewhat moist. If the stuffing seems dry add the
    remaining 1/2 cup milk. Season to taste.

    Makes 8 to 10 (1/2 cup) servings plus leftovers.

    FROM THE TEST KITCHEN: The stuffing can also be placed in
    a lightly greased baking dish or casserole and baked at
    350ºF/175ºC for about 35 minutes, or until hot
    throughout. If possible, baste with some of the turkey
    juices from the bottom of the turkey pan to keep stuffing
    moist.

    There's enough stuffing here for a 15 to 18 pound turkey.
    It's also a delicious stuffing for chicken, duck, Cornish
    hens, or served as a side dish to any holiday, or simple
    family meal.

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

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