Subj : BH&G 3383
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:05:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Bread & Cherry/Cranberry Stuffing
 Categories: Breads, Vegetables, Herbs, Fruits, Nuts
      Yield: 9 Servings
 
      2 tb Unsalted butter
      1 tb Olive oil
      3 md Onions; chopped
      6 cl Garlic; thin sliced
      2 tb Chopped fresh thyme leaves
           +=OR=+
      2 ts Dried thyme; crushed
    1/2 ts Salt
    1/4 ts Fresh ground pepper
      5    Ribs celery; chopped
  1 1/2 c  Chopped fresh parsley
    1/2 c  Very thin sliced fresh
           - basil
     10 c  Cubed bread
      1 c  Dried cranberries, cherries,
           - tomatoes (not oil-packed),
           - and/or chopped smoked
           - oysters
      1 c  Pecan halves; coarse
           - chopped
  1 1/2 c  Milk; as needed
 
  In a large skillet, heat one tablespoon of the butter and
  the olive oil over medium-low heat. When butter has
  melted and begins to sizzle, add the onions and garlic.
  Cook, stirring, for about 8 minutes, or until the onions
  are soft. Season with half the thyme and the salt, and
  pepper. Add the celery, half of the parsley and half of
  the basil, and cook for 5 minutes, stirring frequently,
  or until the celery is just beginning to soften.
  
  Meanwhile, place the bread in a large bowl and mix in the
  remaining thyme, parsley, basil, the dried fruit mixture;
  and the pecans. Pour the celery mixture from the skillet
  on top of the bread and gently toss to mix all the
  ingredients. Place the skillet back over low heat. Add 1
  cup milk and the remaining 1 tablespoon butter and simmer
  for 2 to 4 minutes, using a spatula to scrape up any bits
  on the bottom of the skillet. Pour 1 cup of the hot milk
  mixture over the bread and toss; the stuffing should be
  somewhat moist. If the stuffing seems dry add the
  remaining 1/2 cup milk. Season to taste.
  
  Makes 8 to 10 (1/2 cup) servings plus leftovers.
  
  FROM THE TEST KITCHEN: The stuffing can also be placed in
  a lightly greased baking dish or casserole and baked at
  350ºF/175ºC for about 35 minutes, or until hot
  throughout. If possible, baste with some of the turkey
  juices from the bottom of the turkey pan to keep stuffing
  moist.
  
  There's enough stuffing here for a 15 to 18 pound turkey.
  It's also a delicious stuffing for chicken, duck, Cornish
  hens, or served as a side dish to any holiday, or simple
  family meal.
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A man between two lawyers, is like a fish between two cats.

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