Stuffing Without the Bird |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe. Ingredients:
12 pieces bread, any assortment (ex. rye, 12 grain, marble) |
1/2 cup softend butter |
2 -3 tablespoons olive oil |
2 -3 garlic cloves |
8 ounces mushrooms |
4 stalks celery, with green leafy tops |
2 medium onions |
1 1/2 cups chicken stock |
1/4 cup toasted almond (any nut you enjoy will work) |
2 tablespoons fresh curly-leaf parsley |
1 1/2 teaspoons poultry seasoning |
Directions:
1. In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
2. Use entire stick of butter to do this.
3. Set toast aside.
4. Finely chop garlic, onion, celery, and mushrooms.
5. Heat olive oil in large skillet.
6. Add chopped vegetables, cook until tender, about 6-8 minutes.
7. While vegetables are cooking.
8. Chop parsley and almonds.
9. When vegetables are tender add, parsley, almonds, and poultry seasoning.
10. Stir well and cook one more minute.
11. Cut toasted bread into cubes.
12. Add bread and chicken stock.
13. Stir until bread is softened, about one minute.
14. Remove from heat and transfer to serving dish.
15. Let sit covered 5 minutes.
16. **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.
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