Bread & Butter Stuffing With Cranberries
"If you stuff it in the bird it is stuffing. If it is served on the side it is dressing." Meathead
Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former student and teacher, David Rosengarten. He was a student in my wine classes at Cornell, and I call him my teacher because he since became a famous chef, one of the first hosts of the FoodNetwork, author of several cookbooks, and I have learned immensely by listening to him and reading his work. He travels the world, reports on his culinary adventures, and creates amazing, complex recipes for his Rosengarten Report.
Makes. 12 servings
Preparation time. Assembly takes 20 minutes, baking takes 1 hour.
2.5 pounds Italian bread, sliced
8 ounces (2 sticks) butter
1.5 cups finely chopped celery
2 cups finely chopped onions
1 cup peeled and chopped apple
6 cups chicken stock or turkey stock
1 tablespoon of dried thyme (3 tablespoons fresh)
2 tablespoons dried crushed sage leaves (4 tablespoons fresh chopped)
1 cup cranberry raisins
1 teaspoon table salt
Several generous grinds of fresh pepper
About the sage. If you can find fresh sage use about 15 fresh sage leaves, remove the stems, and cut the leaves into thin strips.
About the stock. If you have made my Ultimate Turkey you will almost certainly have leftover stock. This is a great place to use it.
1) Take the bread and cut it into squares about 0.25" on all sides. Precision not required! Leave the crust on. Spread the cubes on a baking pan and put them under your broiler and until they get amber or golden, but not brown, about 5 minutes depending on how close they are to the broiler. Watch things closely because they can go from golden to burned in a hurry.
2) Pour the stock into a sauce pan on high heat and boil it down until you have about 4 cups, about 66% of the original volume.
2) Melt the butter in a large saucepan over low heat. Add the celery, onions, and apple, and cook over low heat for 5 minutes. Add the stock or water. Increase the heat to moderate and bring to a boil. Turn off the heat and allow to cool for 3 minutes.
3) Pour the mixture over the bread. Add the thyme and sage to the bread mixture. Add the cranberry raisins, salt, and pepper, and mix well. Taste and adjust the seasonings.
4) At this stage you can go in one of two directions: Traditional, or Muffings. To go traditional, put the mixture in a large roasting pan and cover with foil. Bake in a 375°F oven, covered, with foil for 30 minutes. Remove the foil, bake for another 30 minutes, and serve. To make Muffings, follow theinstructions in the sidebar.
This page was revised 1/18/2012
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