I’m Gonna Stuff Your Turkey, Stuffing!
Ah, stuffing- the quintessential Turkey Day treat. But what do you do when all you have is Stove Top? Quit complaining and get to work! This is one excellent dish I developed while looking to beef up a rather lame stuffing recipe. In my humble estimation, I think this one blows every other recipe for stuffing away. But don’t just take my word for it- try it, you’ll like it! Or else.
MFO: 7 Not for the namby pamby. However, if done right, so good.
- Ingredients: Sage seasoned croutons 12-15 cups. 1 cup Chicken stock- try to get the organic if you are able. 1 bunch celery, finely chopped. 1 med. finely chopped red onion. 1 lb. finely chopped bacon. 1 lb. bulk pork sausage (Jimmy Dean is great). 2 cups whole milk. Salt and pepper- don't go nuts on the salt, as there will be more than enough with the bacon and chicken stock. 1 stick butter ( not margarine- Dear Lord, Please mightily smite the inventor of that junk!). 6 well-beaten eggs. 1 tbs. sage. 1 frying pan, $12. 1 large mixing bowl, $7.50. 1 glass casserole, $11.75. Eating well, priceless.
- Cooking Instructions: In frying pan, combine bacon, sausage, celery, and onion. Fry until nice and hot- like your girlfriend, yeah I said it- she's hot, and if you don't start treating her better, she's gonna leave your sorry butt for me!
In the large mixing bowl, combine croutons with the chicken stock, milk, eggs, sage, and melted butter.Mix this well. Add your mostly cooked meat and veggies. Use a fork to stir these into the croutons. The croutons should be half a step above sopping wet- if there's too much liquid, add more croutons. If the mixture seems too dry, add more stock. You really want this to be moist- so add enough stock!
Dump the crouton mixture into the glass casserole, and spread evenly throughout.Cover tightly with tin foil and place into a 350 oven, and bake for at least 1 hour. Of, course, you'll need to check on it every so often so that it doesn't burn.
- Helpful Hints:: Keep an extra can of stock handy, just in case the stuffing gets too dry. The stock will add a lot of flavor, and fix any boo-boos you make.
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on Sunday, November 29th, 2009 at 7:52 am and is filed under Comfort Food.
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