Cooking School/ Basic Stuffing
This is the best stuffing you will ever taste. No frills, nothing ridiculous. Just straight up comfort stuffing.
8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
4 cups coarsely crumbled corn bread (recipe below)
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh sage
1 teaspoon salt
1/2 teaspoon black pepper
2 sticks (1 cup) unsalted butter
2 medium onions, finely chopped (1 1/2 cups)
1 cup finely chopped celery
2 large eggs, lightly beaten
1 cup turkey or chicken broth
1/2 cup heavy cream
Preheat oven to 325°F.
Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.
Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
1/2 cup sugar
2 cups buttermilk
2 cups flour
1 cup cornmeal
1 tsp. salt
2 tsp. baking soda
½ cup vegetable oil
Mix eggs, sugar, and buttermilk together. Add the rest of the ingredients and mix well. Bake in a 9X13 at 400 for 15-25 minutes.
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