November 25, 2011 Turkey Stuffing
RECIPE
INGREDIENTS 2 cups of two day old Bread (cut to 3/4″ cubes) METHOD 1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl. 2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes. 3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning. 4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes. |
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