Monday, November 23, 2009

Traditional Stuffing

This recipe is enough to stuff a 14-18 lb. turkey, cut recipe down to 2/3 to stuff a roasting chicken (5-6 lbs.)

4 lbs. ground meat (any but beef)
6 C. chicken broth or stock
2 celery stalks, chopped
2 C. carrot, shredded
12-14 C. bread, any variety, cubed
1-2 T. sage
2-3 tsp. rosemary
2-3 cloves garlic, minced
1 medium onion, finely diced

In a large, deep skillet, add ground meat, onion, garlic, celery, carrot, and seasonings. Cook over medium heat, until chicken is cooked through and veggies are tender. Add bread, toss together to combine. Add in chicken stock, 1 C. at a time, until stuffing reaches your desired consistency.

Put stuffing into your turkey (or chicken), or into an oven-safe casserole.
Roast until poultry is fully cooked, or roast stuffing separately at 350 for 1 hour. Stuffing is done when heated through and top is lightly crispy.

Yields = 14-16 servings

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