Subj : St. Miles 09
To   : All
From : Dave Drum
Date : Wed Apr 21 2021 10:32:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Miles Standish" Stuffing
 Categories: Breads, Vegetables, Herbs, Pork, Cheese
      Yield: 14 Servings
 
      3 tb Unsalted butter; more for
           - the bread
      3    Onions; halved, in thin
           - slices
      8    Ribs celery; in thin slices
     12 sl White sandwich bread
           Salt & fresh ground white
           - pepper
      2 tb Fresh thyme
     10    Fresh sage leaves; in thin
           - strips
      1 ts Dried rosemary
     10 oz Pepperoni; skinned, in small
           - cubes
      1 lb Pork breakfast sausage
      1 lb Mozzarella; in 3/4" cubes
      1 c  Chicken stock; heated
 
  Recipe courtesy of Alex Guarnaschelli
  
  Set the oven @ 375+|F/190+|C.
  
  Melt 2 tablespoons butter in a large skillet over medium
  heat. Add the onions and celery and cook until
  translucent, about 5 minutes. Transfer the contents to a
  bowl and set aside.
  
  Arrange the bread slices in a single layer on a baking
  sheet and toast in the oven, turning once, until light
  brown. While the toast is hot, lightly spread both sides
  with butter. Cut the toast into 1-inch squares and
  transfer to a large bowl. Add salt and pepper to taste,
  then add the thyme, sage and rosemary. Toss and set
  aside.
  
  Heat a large skillet over high heat; add the remaining 1
  tablespoon butter, then add the pepperoni pieces and
  cook, stirring, 2 to 3 minutes. Drain on paper towels.
  Add the sausage to the skillet and cook, stirring, until
  browned, about 10 minutes.
  
  Add the celery and onion mixture, pepperoni, sausage and
  mozzarella to the bowl with the bread. Mix to combine,
  then add the chicken stock to moisten all of the
  ingredients; toss.
  
  Pour the mixture into a 3-quart baking dish and cover
  with foil. Bake 30 minutes, then remove the foil and
  continue baking until golden brown, about 20 more
  minutes.
  
  Yield: 12 to 16 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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