Traditional Bread Stuffing.. for your Roast Turkey Dinner
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Ingredients: 4 tablespoons butter 1 medium onion, peeled and diced 2 long ribs celery, strings removed, cut into small cubes 20 ounzes button mushrooms, stems trimmed, caps thinly sliced 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 2 tablespoons fresh sage leaves or about 1/2 teaspoon dried 2 tablespoons minced fresh Italian parsley Uncooked giblets from the turkey, coursely chopped 8 cups bread cubes, freshly toasted 1/2 cup heavy (whipping) cream 2 eggs salt and freshly ground black pepper
1 Preheat the oven to 350 degrees F.
2 Melt the butter in a large skillet over medium-high heat, and when it is foaming, add the onion and the celery. Cook, stirring frequently, until the onion is soft and turns clear, about 10 minutes. Using a slotted spoon, remove the onion and celery from the skillet and set aside. Add the mushrooms to the skillet and cook, stirring occasionally, until they turn limp and begin to give up their liquid, about 5 to 8 minutes. Remove them from the heat.
3 Transfer the onion, celery, and mushrooms, with their juices, to a large mixing bowl. Add the herbs and the giblets, and mix well. Then add the bread cubes and mix well again.
4 In a small bowl, whisk together the cream and eggs. Pour this over the stuffing mixture, and mix until thoroughly blended. Season to taste with salt and pepper.
5 Either stuff the cavity of a large turkey with the mixture (without firmly packing it) or transfer it to a 8 x 8 x 2-inch, ovenproof dish and bake until the giblets are cooked through and the stuffing is crisp and golden on top, about 25 minutes.
Serves 6 to 8 people. ENJOY your traditional bread stuffing! If you like cooking, and would like to cook the dishes that your favorite restaurants use, then check out this great ebook: The Secret Recipes of your Favorite Restaurants! You can cook just like them with this great book. Just click on the link to find out which restaurants are giving up their secret recipes!
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