Holiday Stuffing

Holiday Stuffing

Lets talk stuffin'! Stuffing is a must on the holiday table, be it with Cornish game hen, turkey, ham, chicken, pork, or steak (especially stuffed or wrapped in steak, pork, or chicken). Even though, most people call it stuffing, a lot of us do not stuff any of the meats, so it is really dressing but everyone seems to continue to call it stuffing.

The basic recipe for stuffing is easy. 1 loaf of bread (preferably Italian or French), butter, chicken stock, add ins (celery, onion, cranberries, raisins, and finely chopped herbs). This recipe keeps it simple and delicious!

Ingredients:

• 1 loaf Italian or French Bread cut into 1/2 to 1 inch slices
• 1 stick butter
• 1-1 1/2 15 oz. can chicken stock
• 3 sticks celery, washed and finely chopped
• 1/2 white or red onion, finely chopped
• 1/4 cup finely chopped rosemary
• 3 Tablespoons Garlic Salt
• 1/2 cup golden raisins or dried cranberries (optional)
• 1 Teaspoon Poultry seasoning
• 1 Teaspoon salt
• 1 Teaspoon Pepper

Directions:

Day Before Serving

1. Preheat Broiler.
2. Using 1/2 stick of butter, spread over the cut pieces of bread.
3. Mix the garlic salt and finely chopped rosemary in a small bowl. Sprinkle over the bread pieces.
4. Cook 2-3 minutes in broiler (check after 2) until the edges are slightly browned.
5. Leave on counter, covered, overnight.

Day of Feast

1. Preheat oven to 375 degrees F.
2. Melt butter in a sauce pan over medium heat. Once melted, add the finely chopped onion and celery and poultry seasoning. Cook 5 minutes till softened.
3. Add the chicken stock, bring to boil over medium high heat. Once boiled, turn off the burner.
4. Cut the bread pieces into cubes and place in a 9x13 baking dish, if using raisins or cranberries, toss into the bread.
5. Pour the chicken stock mix over the bread. Season with salt and pepper.
6. Cook 30-45 minutes, until slightly browned on top.

Goes great with turkey and gravy and by toasting and seasoning the bread the night before, extra flavor is added. Happy Holidays!!!