Surefire Stuffing
By: Anonymous
Published: Saturday, February 13, 2010 - 11:39pm

Ingredients




Loaves Italian Bread*
1 cup Pecan pieces (4 oz)
4 ounces Unsalted butter
Large onion, finely chopped
2 Celery ribs, peeled/minced
cup Flat-leaf parsley, chopped
2 tablespoons Fresh thyme, chopped**
1 teaspoon Salt
1 teaspoon Pepper, freshly ground
2 Eggs
cup Chicken stock***

Preparation

1 * About 1 pound** or 2 ts dried*** or canned broth Cut off 1 inch from the loaves of bread and trim of the bottom crusts. Cut the remaining bread into 1/2-inch cubes and spread out on a baking sheet. Let dry overnight, uncovered. Preheat oven to 400 degrees. Spread the pecans on a small cookie sheet and toast in the oven, stirring once or twice, for about 7 minutes, until fragrant. Let cool. In a large heavy skillet, melt the butter over moderately high 
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Tags:

breadsHolidaypoultry 


Yield:




4.0 servings





Added:

    Saturday, February 13, 2010 - 11:39pm  


Creator: 

Anonymous 










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