Tuesday, November 20, 2012
Serving Nothing But The Best
As Thanksgiving comes closer, and the family begins to trickle in thru the door. Thanksgiving is a time to say thanks for what we have and what we are about to receive. (Which is the bountiful food that we’ll be eating)
Everyone takes the time to prepare the turkey, bake the pies, and a host of everything else that goes on the table. In fact, we spend so much time with making sure everything is perfect and made from scratch. But we always seem to forget something. OH NO! I forgot the stuffing! So what do we do, we run out and buy one or two of those boxed stuffing and add water and then you’re done. Sooo…I’m going to share with you all, My World’s Famous Stuffing recipe.
This classic bread dressing recipe is given a modern twist with fresh tarragon, an herb that pair perfectly with poultry. Use this dressing recipe to stuff a chicken or thanksgiving turkey, or cook it separately and serve along side.
My Famous Stuffing
½ stick butter
1 onion, diced
2 ribs celery, diced
1 clove garlic, minced
½ tsp. salt, or to taste
½ tsp. fresh ground black pepper
1 tsp. dry rubbed sage
2 ½ c. chicken broth
8 c. toasted plain bread cubes or unseasoned stuffing croutons
1 tbsp. fresh thyme leaves, chopped
2 tbsp. chopped fresh tarragon leaves
¼ c. chopped fresh parsley
In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until the onions soften. Add the garlic and cook for one minute more. Add the sage, salt, pepper and stock; bring to a simmer.
Add bread cubes to a large mixing bowl and pour over the hot broth mixture. Add the fresh herbs and mix well. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed. Transfer to a buttered two-quart baking dish. Bake at 350 for 40 minutes, or until top is golden-brown.