31
Dec
Pour the croutons into a large mixing bowl. As an editor at Bon Appétit I know I shouldnt be praising.
Croutons - Mix well.
Stuffing made with croutons. Instructions Sauté the onion garlic and celery in a skillet with the olive oil. Pour the croutons into a large mixing bowl. Add the onion mixture to the croutons and mix well.
Stir in the spices and. Instructions In a large skillet affiliate link heat olive oil over medium heat. Add onions celery spices and cranberries.
Place croutons and cooked mixture into a large bowl. Slowly stir in chicken broth one cup at a time until croutons. Transfer stuffing to a large baking dish.
In a skillet sauté croutons in 1 tablespoon olive oil. Ingredients in skillet using only enough to coat well. Olive oil and before serving.
Step 1 Melt butter in large skillet. Step 2 Add next 2 ingredients and saute stirring 5 minutes. Step 3 Add chicken broth and heat.
Step 4 Pour over croutons and toss to mix. Bake until lightly browned and crisp about 20 minutes. Transfer to a large bowl to cool.
Crumble the sausage meat into a large skillet and brown over medium heat until cooked through. Check the croutons every 5 minutes for doneness. Baking time will vary with each variety of stuffing and the moistness level in the bread.
When the croutons are dark brown remove from oven. Thats all stuffing is. Bread which is already delicious made more perfect by being ripped into bite-size bits tossed with seasonings and mix-ins and baked until crisp on the outside but.
Add 2-2 12 cups turkey stock stirring to make certain all croutons are moistened Season if desired with salt pepper Stuff prepared turkey cavity. Croutons - Mix well. Bake in slow oven 170 or so for 4 hours.
Use to make dressing. Dressing Sauté vegetables until clear and mellow. Add broth cook 15 minutes.
To temper eggs add - SLOWLY by DRIBBLING THE BROTH IN- hot broth into beaten eggs. Stir the entire time. Do this until the eggs are warm to hot - this keeps the eggs from cooking or setting.
The stuffing is infused with all the flavor from the turkey and a little fat and it isnt too soggy. Its the right amount of mush. As an editor at Bon Appétit I know I shouldnt be praising.