![]() Buttery Stuffing Enough for 30 guests 6 loaves Herbed Focaccia Bread, small cubes 7 c Chicken Stock ½ lb Butter 2 large Onions, diced 7 stalks Celery, chopped 2 T Rosemary, chopped 2 T Thyme 4 T Sage, ground ½ lb Butter, cubed Preheat oven to 350 degrees 1. Place bread cubes on a cookie sheet and toast, Make sure the cubes are dry. This is key! Set aside. 2. In a pot, bring stock to a boil and keep warm. 3. In a large-bottomed pan, add butter and onion. Cook 3 minutes. Add celery and cook another 3 minutes. Add rosemary, thyme and sage and cook 1 more minute. 4. In a large baking pan, add bread, butter, and vegetable mixture. Mix together. Slowly, add one ladle of stock at a time, mixing bread as you go. Amounts will vary. You want to moisten the bread, but not drown it.
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February 2019
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