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Monday, 17 December 2012

Five Star Stuffing

Yield:  6-8 servings

By: Miriam Borys

1          onions – large
4          celery stalks
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
1/2  tsp.  thyme dried
1 cup  fresh cranberries  – cook in 1 cup of water, strain cooked cranberries 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 (vegetable or chicken)
Option: add ½ cup white wine and ½ cup stock for the liquid
salt & pepper to taste

Melt butter in olive oil in sauté pan on medium heat.
Add onions. Sauté diced onions until 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).
Cut up bread in processor until crumbs or cut with a knife into large chunks.
In a mixing 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. Stir until well combined and the .
Place stuffing into a greased casserole dish or wrap in parchment as demonstrated on the video.
Cool overnight in fridge if preparing the day before.
For a hot side dish cook at 350° for approx. 30 – 40 minutes until internal temperature reads 165° or stuff this dressing in your turkey for the most amazing turkey stuffing ever.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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