Kepler's UnclesStuffing
Submitted by bo on Fri, 11/26/2004 - 10:54am.
Recipes
Though it's called stuffing, you should not stuff it into the meat. Stuffing has a much nicer texture when done outside of the meat, and it's easier to roast the meat to the right temperature.
Use a good quality French bread (I use Raymond's Sweet French). Slice a half pound into 1/2 inch slices and let it dry (or carefully dry it in a 225 degree oven until dry and brittle but not toasted). Break into chunks.
Heat 4 T butter and saute 1/2 chopped onion and 2 chopped celery stalks until translucent. Stir in 1 T each of finely chopped fresh sage and thyme, 1/2 t black pepper. Saute briefly to bring out fragrance. Turn into a mixing bowl with the dried bread, add two beaten eggs, 1 cup chicken broth, 1/4 cup minced parsley leaves, 1/2 t salt. Mix until moisture is absorbed by bread.
Place stuffing in a buttered baking dish, drizzle melted butter over top, cover with foil, roast at 400 degrees for 25 minutes, remove foil, bake until golden brown crust forms (about 15-20 minutes more).
Use a good quality French bread (I use Raymond's Sweet French). Slice a half pound into 1/2 inch slices and let it dry (or carefully dry it in a 225 degree oven until dry and brittle but not toasted). Break into chunks.
Heat 4 T butter and saute 1/2 chopped onion and 2 chopped celery stalks until translucent. Stir in 1 T each of finely chopped fresh sage and thyme, 1/2 t black pepper. Saute briefly to bring out fragrance. Turn into a mixing bowl with the dried bread, add two beaten eggs, 1 cup chicken broth, 1/4 cup minced parsley leaves, 1/2 t salt. Mix until moisture is absorbed by bread.
Place stuffing in a buttered baking dish, drizzle melted butter over top, cover with foil, roast at 400 degrees for 25 minutes, remove foil, bake until golden brown crust forms (about 15-20 minutes more).