This was one of my contributions to Thanksgiving dinner this year. Stuffing has got to be one of my favorite Thanksgiving dishes!
Classic Bread Stuffing
12 TB (1½ sticks) unsalted butter, plus extra for greasing the dish
4 ribs celery, chopped fine
2 onions, minced
½ cup minced fresh parsley
3 TB minced fresh sage or 2 tsp dried
3 TB minced fresh thyme or 1 tsp dried
1 TB minced fresh marjoram or 1 tsp dried
3 LBS high–quality white sandwich bread, cut into ½–inch cubes and dried
in oven (I used 2 bags of plain dried bread cubes from Harmons and increased chicken broth to 7 cups)
5 cups low–sodium chicken broth
4 large eggs, lightly beaten
2 tsp salt
2 tsp pepper
•Adjust an oven rack to middle position and heat oven to 400°
•Melt the butter in a 12–inch skillet over medium–high heat
•Add the celery and onions and cook until softened, about 10 minutes
•Stir in the parsley, sage, thyme and marjoram and cook until fragrant, about 1 minute
•Transfer to a very large bowl
•Add the dried, cooled bread, broth, eggs, salt and pepper to the vegetables
and toss to combine
•Turn the mixture into a buttered 10 x 15–inch baking dish
•Cover with foil and bake for 25 minutes
•Remove the foil and continue to bake until golden, about 30 minutes longer
•Let cool for 10 minutes before serving
Classic Bread Stuffingserves 12-16
12 TB (1½ sticks) unsalted butter, plus extra for greasing the dish
4 ribs celery, chopped fine
2 onions, minced
½ cup minced fresh parsley
3 TB minced fresh sage or 2 tsp dried
3 TB minced fresh thyme or 1 tsp dried
1 TB minced fresh marjoram or 1 tsp dried
3 LBS high–quality white sandwich bread, cut into ½–inch cubes and dried
in oven (I used 2 bags of plain dried bread cubes from Harmons and increased chicken broth to 7 cups)
5 cups low–sodium chicken broth
4 large eggs, lightly beaten
2 tsp salt
2 tsp pepper
•Adjust an oven rack to middle position and heat oven to 400°
•Melt the butter in a 12–inch skillet over medium–high heat
•Add the celery and onions and cook until softened, about 10 minutes
•Stir in the parsley, sage, thyme and marjoram and cook until fragrant, about 1 minute
•Transfer to a very large bowl
•Add the dried, cooled bread, broth, eggs, salt and pepper to the vegetables
and toss to combine
•Turn the mixture into a buttered 10 x 15–inch baking dish
•Cover with foil and bake for 25 minutes
•Remove the foil and continue to bake until golden, about 30 minutes longer
•Let cool for 10 minutes before serving
*This can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove plastic wrap and proceed to bake as directed above.
Bali is another organization that ed hardy Hats are known for their functional yet ed hardy Caps beautiful bras. Founded by Sara ed hardy Hats Stein in 1927.The Wonderbra manufactured by buy ed hardy the Sara Lee Corporation, is a push-up bra that was a sensation during its time. It was a big Ed Hardy Sale success and drew enormous amounts of interest. It was designed to Ed Hardy Swimwear make the bust appear larger, thus enhancing a Ed Hardy Swimwear womans cleavage.Here are more resource articles on cheap plus ed hardy swimsuits size evening gowns and plus size clothing for women.
ReplyDelete