Tuesday, November 29, 2011

Thanksgiving Stuffing

Stuffing should not be cooked in the bird. It doesn't reach the right tempturature at the same time the bird does, so one of two things will happen, the bird will be very dry, or the stuffing won't be fully cooked. So, I always cook the stuffing seperatly.

This is not exact measurments:

Saute in butter the following:
Chopped onions
Chopped Celery
Dash of dried Thyme
Dash of Salt
Dash of Pepper

Cook until veggies start to sweat. Add to dried bread cubes or stuffing mixture. Add dried rubbed sage, chicken stock and cream until desired consistancy, tossing gently. Cook at 350° until golden brown. (About 45 minutes)

No comments:

Post a Comment