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Rutherford Weekly's Favorite Reader Recipes 11-3-16

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Slow Cooker Stuffing

2 lbs hearty white sandwich bread, diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes

2 - 3 1/2 cups low-sodium chicken broth, as needed

2 large eggs

1 tsp poultry seasoning

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

3/4 cup unsalted butter, diced into 1 Tbsp pieces

2 cups chopped yellow onion

2 cups chopped celery

1 cup chopped carrot (dice small)

1 large clove garlic, minced

1/4 cup chopped fresh parsley, plus more for garnish

2 1/2 Tbsp chopped fresh sage (or 2 1/2 tsp dried)

1 Tbsp chopped fresh thyme (or 1 tsp dried)

1 Tbsp chopped fresh marjoram (or 1 tsp dried)

2 tsp chopped fresh rosemary (or 1/2 tsp dried, crushed)

Preheat oven to 275 degrees (if using store-bought dried bread skip the drying in oven step). Spread bread cubes evenly onto 2 rimmed baking sheets. Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes. Remove from oven and allow to cool. In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. Pour dried bread cubes in a very large mixing bowl. Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing. Pour onion mixture, along with parsley, sage, thyme and marjoram over bread cubes in mixing bowl and immediately toss. Then evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread. Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.

Sage, Onion and Bacon Stuffing

1 onion, finely chopped
3 strips organic or free-range smoked bacon, chopped
9 ounces cooked sausage meat (optional)
1 tbsp. olive oil
2 tbsp. butter
1 cup fresh white breadcrumbs
1 heaped tbsp. chopped fresh sage
Salt and pepper
1 medium egg, lightly beaten
a little fresh parsley, chopped

Cook the onion and bacon in the oil in a saucepan on medium heat until the bacon is just beginning to brown. Melt the butter, then add breadcrumbs and sage and season well. Stir in the beaten egg to bind the mixture together. Place the stuffing in an ovenproof dish and bake in the oven at 350 degrees F for approximately 30 minutes, or until the stuffing is golden brown and firm to touch. Scatter the chopped fresh parsley over the stuffing just before serving it. If you wish, you can also add nine ounces of cooked sausage meat when you add the breadcrumbs.

Stuffing Balls

2 loaves white bread

2 eggs

1 cup milk

1 cup water

1/4 cup butter

2 stalks celery, chopped

1 large onion, chopped

1 small green pepper, chopped (optional)

salt, to taste

pepper, to taste

1/4 cup fresh parsley, chopped

2 teaspoons ground sage

1 1/2-2 teaspoons poultry seasoning

Turkey broth

Open the loaves of bread and allow the bread to get stale for a day. Tear the bread into 1-1/2" pieces including the crusts. Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten. Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste. Add the warm celery and butter mixture to the bread. Add the parsley and sprinkle in a little rubbed sage. Cover lightly with poultry seasoning. Gently toss with your hands. Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread. Form the stuffing into small balls similar to a baseball. You may freeze the balls at this point by arranging on a baking sheet and flash freezing. When frozen, place stuffing balls in the bread bag wrappers. When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan. You can bake them frozen or defrosted, adjust your time accordingly. Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.

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