Now let’s not kid ourselves,
Thanksgiving Day stuffing, or dressing, is almost as important as the
bird. I’ve had dry, moist, sweet, spicy, awesomeness, and of course
the forgettable.
I’m going to keep it very simple
today, but of course I can answer any questions you fine folks have. I
also have corn muffins in this specific recipe, but it would equate
to about 4 cups of crumbled corn bread, made from your favorite
recipe or favorite store bought. Also you can substitute dry herbs
for fresh, but be careful to use only about a ¼ of the dry as they
are more pungent. Also if you would like a more extravagant recipe,
feel free to email, before Thanksgiving of course. And here we go.
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- Kosher salt
- Freshly ground black pepper
- 1/2 bunch fresh sage, leaves chopped
- 4 large corn muffins
- 3 large eggs
- 1/2 cup, chicken stock, plus more if needed
- Nonstick cooking spray-optional
Heat
1 tablespoon of oil or butter in a skillet over medium-high heat. Add
the carrots, celery, and onion. Season with salt and pepper and add
the sage. Cook until the vegetables are soft, about 10 minutes. Set
aside to cool a bit.
Crumble
the corn muffins into a large bowl. Put in the vegetables. Add the
eggs and 1/4 cup chicken stock. Using your hands, mix well adding
more stock if the stuffing is too dry. Spray a 2-quart oven-proof
baking
dish with cooking spray. You can also butter this dish. Put the
stuffing into the dish and bake for 45 minutes to 1 hour, or until
the top is browned and crispy.
This recipe will yield about 6-8 servings, so make adjustments as necessary to feed more.
In case you missed it, Part 1: The Turkey
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