Bread Stuffing for Turkey or Pork Chops |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Famous homemade recipe passed down from the Czech homeland via Amherst, Ohio Ingredients:
1/2 loaf white bread |
1 teaspoon dried thyme |
1 1/2 teaspoons dried sage |
1 teaspoon salt |
1 teaspoon soy sauce |
1 tablespoon black pepper |
1 large yellow onion |
2 garlic cloves |
3 celery ribs |
1/4 cup fresh parsley |
1/2 cup chicken stock, to moisten |
3 tablespoons butter |
2 eggs |
3/4 cup milk |
Directions:
1. Tear bread into pieces into a large bowl. Add Salt, Thyme, Sage Black Pepper into bread.
2. Chop onion and Celery (rough chop). Brown over medium heat in skillet with butter. Let cook down and until translucent 8-10 minutes. Add chopped garlic. Add chopped parsley and stir at end of cooking.
3. Take off of heat and let cool in pan.
4. Mix eggs, soy and milk, stir with wisk.
5. Put onion and celery mixture into container and mix with hand food processor until smooth.
6. Mix vegetable mixture with egg and milk mixture.
7. Poor over bread, mix with hands, it may be a little wet and loose.
8. Put in greased 13 x 9 pan or in between pork chops.
9. Bake at 350 degrees for an hour and fifteen minutes.
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