mushroom stuffing... and a few tricks..
11/23/04 01:08 PM
a) never bake it in the bird... b) if everyone likes it crunchy and fights over the crunchy parts (or more people do then you care to satisfy the normal way) bake it in a muffin tin- everyone gets some crunchies!
ingredients: chicken broth onion garlic bread crumbs sage or rosemary parsley basil any combination of at least 3, preferably 4 or 5the following you can stand to eat: mushrooms green pepper onion carrot celery (the one I'm leaving out this year)
cube all veggies and bread, spread together on cookie sheet in oven on low to toast.
in a large skillet (I use cast iron most years so it can go straight in the oven with what isn't going in the muffin tins) pour a small amount of chicken broth and sautee onion and fresh garlic until mostly clear and carmelized.. add rest of spices either finely diced or crushed. slowly work in remaining broth while adding the bread and vegetable combination to the dish. when all is in skillet, well combined and well saturated, transfer to muffin tins and spread rest flat in skillet (or just spread out in skillet) and either bake alongside the bird or bake in oven at 375 until nice and crunch (normally one hour), stirring occasionally if all in a big skillet.
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Fructose and MSG intollerant