mom_s_thanksgiving_stuffing
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mom_s_thanksgiving_stuffing [2009/11/27 16:11] – tkbletsc | mom_s_thanksgiving_stuffing [2011/11/24 10:59] – tkbletsc | ||
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===== Ingredients ===== | ===== Ingredients ===== | ||
+ | {{ : | ||
- | | + | Note: Some ingredient amounts depend on the amount of stuffing being made, and are dictated by the table on the back of the stuffing package, replicated below. |
+ | |||
+ | | ||
* Johnsonville ground Italian sausage, hot (caseless) | * Johnsonville ground Italian sausage, hot (caseless) | ||
- | * One onion, chopped | + | * One onion, chopped |
- | * A few stalks of celery, roughly chopped | + | * ~5 stalks of celery, roughly chopped |
- | * Mushrooms, roughly chopped | + | * Mushrooms, roughly chopped |
- | * 1-2 cups chicken | + | * Chicken |
- | * Almonds | + | * Almonds |
+ | * Butter (1/2 stick plus 1/4 to 5/8 stick, depending on serving size) | ||
- | ===== Do it ===== | + | ==== Serving size table ==== |
- | Put almonds in a pan with nothing else and heat, watching closely and stirring periodically. | + | This is from the package as of November 2011: |
- | Put stuffing into a large mixing bowl. | + | ^ Poultry weight ^ 6-8 lb. ^ 10-12 lb. ^ 16-20 lb. ^ |
+ | | Butter* | ||
+ | | Celery | ||
+ | | Onion (?) | 1/4 cup | 1/2 cup | 1 cup | | ||
+ | | Chicken broth | 3/4 cup | 1-1/3 cup | 2 cup | | ||
+ | | Stuffing cubes | 3 cup | 4 cup | 12 oz pkg | | ||
- | Saute onion, celery, and mushrooms in butter. | + | * Not including saute butter, 1/2 stick |
- | Concurrently, brown the sausage well. | + | Since we're not stuffing the bird, you can make the whole package regardless. MORE STUFFING = BETTER THAN |
- | Add veggies and sausage | + | ===== Procedure ===== |
+ | //Note: everything short of baking can be done ahead of time in the morning so you just have to chuck the pan in when the turkey comes out.// | ||
- | Add softened butter and broth a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully. | + | (Optional) Roast almonds: Put almonds in a pan with nothing else and heat, watching closely and stirring periodically. |
- | Add a lot of sage and poultry seasoning and some black pepper. | + | Put stuffing |
- | + | ||
- | Pour into a greased casserole dish and bake at 350 degrees for 35 minutes. | + | |
- | + | ||
- | ===== Notes ===== | + | |
- | You will need about 2-3 sticks of butter. I use salted butter. | + | Do the following three things **concurrently**: |
- | While you are sauteing | + | - Brown the sausage. |
- | rough chop (not fine cut), slowly melt however much butter is indicated on the back | + | - If using bouillon to make chicken broth, boil water. |
- | of the cubes bag into the chicken broth. It calls for water but chicken broth adds | + | - Saute celery and onion covered |
- | more flavor. | + | |
- | You can saute the celery and onions together and after about 6-8 minutes, add the | + | When the above is done, add veggies, sausage, and almonds to the stuffing bowl. Add the butter/ |
- | rough chopped mushrooms since they don't take so long to saute. Season all vegs with | + | |
- | salt and pepper. Cover while sauteing to release | + | |
- | to the cubes in a big bowl and stir. Season with poultry seasoning, sage, salt and | + | |
- | pepper. Add the browned sausage and the almonds. Pour the warm butter/ | + | |
- | into the cubes and gently stir. You will probably need to add virtually all the | + | |
- | butter mixture. You don't want dry stuffing or mushy stuffing. | + | |
- | At this point, you want to put the stuffing in a casserole | + | Pour into a greased |
- | with non stick spray.this can be made in the morn and refrigerated. Just remember to | + | |
- | take out of frig to bring to room temp so it bakes in enough time. | + | |
- | comes out, set oven to 350-370 and put stuffing in for about 35 minutes uncovered. | + | |
mom_s_thanksgiving_stuffing.txt · Last modified: by tkbletsc