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<blockquote data-quote="Elsi" data-source="post: 741685" data-attributes="member: 23349"><p>This is our basic family recipe:</p><p></p><ul> <li data-xf-list-type="ul">36 cups bread cubes (1slice = 2 cups) - cube 2 days ahead and put in loosely closed brown paper bags. Shake periodically over the 2 days. I use a sturdy country white or potato bread and a robust whole wheat. </li> <li data-xf-list-type="ul">1.5 cups finely chopped onion</li> <li data-xf-list-type="ul">1.5 cups butter </li> <li data-xf-list-type="ul">3/4 cup finely chopped celery and celery leaves</li> <li data-xf-list-type="ul">3 tsp dry sage OR several sprigs fresh sage, finely chopped (I use fresh, and lots of it)</li> <li data-xf-list-type="ul">.5 tsp black pepper</li> <li data-xf-list-type="ul">1.5 tsp salt</li> <li data-xf-list-type="ul">3 cups milk OR 1.5 cups each milk and homemade chicken or turkey stock (I use half and half)</li> <li data-xf-list-type="ul">6 eggs, beaten </li> </ul><p>Sauté onion and celery in butter until soft. Stir in seasonings. While this is cooking mix milk/stock and beaten eggs in large bowl. Put bread cubes in very large bowl or pot. Drizzle butter, onion, celery mixture over top and mix thoroughly. Drizzle milk/stock and egg mixture over and toss lightly until just blended. Put in two greased 9 x 13 pans. Bake covered for 30 minutes at 350. If it looks dry halfway through you can pour a little more stock over. </p><p></p><p>You can add extra stuff if you want - giblets, mushrooms, etc. my family usually makes one pan straight and one pan with oysters to give all the children in the family something to complain about. </p><p></p><p>If your family isn’t large, halve the recipe. If you are part of my family, double it and bake in large disposable roasting pans, or you will hear about it next year. </p><p></p><p>This is not anywhere near being on my current eating plan, and I want some so much right now.</p></blockquote><p></p>
[QUOTE="Elsi, post: 741685, member: 23349"] This is our basic family recipe: [LIST] [*]36 cups bread cubes (1slice = 2 cups) - cube 2 days ahead and put in loosely closed brown paper bags. Shake periodically over the 2 days. I use a sturdy country white or potato bread and a robust whole wheat. [*]1.5 cups finely chopped onion [*]1.5 cups butter [*]3/4 cup finely chopped celery and celery leaves [*]3 tsp dry sage OR several sprigs fresh sage, finely chopped (I use fresh, and lots of it) [*].5 tsp black pepper [*]1.5 tsp salt [*]3 cups milk OR 1.5 cups each milk and homemade chicken or turkey stock (I use half and half) [*]6 eggs, beaten [/LIST] Sauté onion and celery in butter until soft. Stir in seasonings. While this is cooking mix milk/stock and beaten eggs in large bowl. Put bread cubes in very large bowl or pot. Drizzle butter, onion, celery mixture over top and mix thoroughly. Drizzle milk/stock and egg mixture over and toss lightly until just blended. Put in two greased 9 x 13 pans. Bake covered for 30 minutes at 350. If it looks dry halfway through you can pour a little more stock over. You can add extra stuff if you want - giblets, mushrooms, etc. my family usually makes one pan straight and one pan with oysters to give all the children in the family something to complain about. If your family isn’t large, halve the recipe. If you are part of my family, double it and bake in large disposable roasting pans, or you will hear about it next year. This is not anywhere near being on my current eating plan, and I want some so much right now. [/QUOTE]
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