Yield: 6-8 servings
By: Miriam Borys
Ingredients:
1 onions – large
4 stocks celery
2 c carrots - diced
¼ c olive oil
1/4 c butter
1/2 c fresh sage
2 T rosemary - fresh
2 tsp. sage powder
1 tsp. thyme dried
1 cup cranberries fresh - cooked down, drained to make 1/2 cup of cooked cranberries
1/2 cup fresh parsley OR cilantro (either of these taste amazing - your choice)
1 c pecans (walnuts, pine nuts, are also an option)4-5c bread crumbs (or bread chunks)
1/2 cup milk (to add to bread crumbs)
1 cup stock liquid (veg or chicken) Option: add ½ cup white wine and ½ cup stock
salt & pepper to taste
4 stocks celery
2 c carrots - diced
¼ c olive oil
1/4 c butter
1/2 c fresh sage
2 T rosemary - fresh
2 tsp. sage powder
1 tsp. thyme dried
1 cup cranberries fresh - cooked down, drained to make 1/2 cup of cooked cranberries
1/2 cup fresh parsley OR cilantro (either of these taste amazing - your choice)
1 c pecans (walnuts, pine nuts, are also an option)4-5c bread crumbs (or bread chunks)
1/2 cup milk (to add to bread crumbs)
1 cup stock liquid (veg or chicken) Option: add ½ cup white wine and ½ cup stock
salt & pepper to taste
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| This stuffing was rolled in parchment and baked in tin foil. |
Procedure:
Melt butter in olive oil in sauté
pan on medium heat.
Add onions. Sauté diced onions until softened and slightly transparent.
Add diced celery, carrots, sage and rosemary. Continue to sauté with onions until carrots turn a bright orange but are still hard and not fully cooked (they will continue to cook in the oven).
Process old bread in processor until crumbs or large chunks. In a bowl add milk to bread crumbs and stir well until all milk is absorbed. Set aside.
Cook cranberries in a separate pot until cranberries melt down and reduce. Strain and hold cranberries to add to bread crumbs.
Meanwhile wash parsley or cilantro and chop 1/2 cup of your choice.
Add all ingredients into a large bowl with bread crumbs and cooked onion mixture. Toss until well combined.
Place stuffing into a greased casserole dish. Cool overnight in fridge. If desired you can also roll this stuffing in parchment paper and then tin foil to make very tidy, presentable rounds that can be cut very easily after coming out of the oven.
For a hot side dish cook at 350 degrees for approx. 30 – 40 minutes until internal temperature is 165 or stuff this dressing in your turkey for the most amazing turkey stuffing ever.
Add onions. Sauté diced onions until softened and slightly transparent.
Add diced celery, carrots, sage and rosemary. Continue to sauté with onions until carrots turn a bright orange but are still hard and not fully cooked (they will continue to cook in the oven).
Process old bread in processor until crumbs or large chunks. In a bowl add milk to bread crumbs and stir well until all milk is absorbed. Set aside.
Cook cranberries in a separate pot until cranberries melt down and reduce. Strain and hold cranberries to add to bread crumbs.
Meanwhile wash parsley or cilantro and chop 1/2 cup of your choice.
Add all ingredients into a large bowl with bread crumbs and cooked onion mixture. Toss until well combined.
Place stuffing into a greased casserole dish. Cool overnight in fridge. If desired you can also roll this stuffing in parchment paper and then tin foil to make very tidy, presentable rounds that can be cut very easily after coming out of the oven.
For a hot side dish cook at 350 degrees for approx. 30 – 40 minutes until internal temperature is 165 or stuff this dressing in your turkey for the most amazing turkey stuffing ever.
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