Posted on: December 5, 2020
Ingredients:
2-4 chopped onions, cooked in butter until golden, then add 3-6 stalks of celery, chopped, until softened. Add minced garlic – 1 TBS and sauté until fragrant.
toasted pine nuts – maybe 1/2 a cup
8 oz sliced mushrooms, fried in butter
1-2 diced apples, something like a Cortland or Fuji
6 cups good bread, cubed and stale (or Pepperidge Farm stuffing mix in a pinch)
Instructions:
- Toss in chopped fresh herbs: tarragon, thyme, oregano, sage… salt & pepper.
- Add chicken stock to the mixture until moist but not soggy, and a hearty splash of white wine.
- The part I don’t put in the bird, I bake at 350 degrees for 30 minutes covered and dabbed with butter until very soft. I take the lid off for an additional 15 minutes to crisp up the top at the end.
See this recipe and others from our 2020 Holiday Recipes list.
