Turkey Stuffing from “Turkey Vol. 1”

Ingredients:
White bread (the firmer the better)
Onions (lots), chopped
Celery (lots), chopped
Green bell pepper (very little), chopped
Carrot (very little), chopped
Chicken Stock
Unsalted Butter
Sage
Rosemary
Thyme
Freshly cracked black pepper

Process:
1. Preheat BGE/oven to 350F, indirect
2. Break bread, by hand, into large bowls
3. In a large saucepan, sauté onion, celery, bell pepper, carrot, and herbs (left as whole sprigs to be removed later) in a generous amount of butter. Season with pepper. Sauté until very soft, then remove from the heat and allow to cool a bit. Remove sprigs of herbs.
4. In a small saucepan combine equal parts chicken stock and unsalted butter. Heat to melt butter and combine. Set aside.
5. Add sautéed veggies to bread and toss to combine. A little at a time, add stock/butter mixture until a slightly gummy but not soggy consistency is reached
6. Add mixture to a greased baking dish. Distribute in dish evenly but do not pack down. Bake in oven/BGE at 350F until a golden crust begins to form.
Team Fireside Chris Meikrantz

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