kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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Stuffing Casserole Ala Grandma Eva
Ingredients:
6 Tbsp. + 1 tsp. Butter, softened
1/2 C. Onions, chopped
1/2 C. Celery, chopped
2 five oz. pkgs. Garlic & Herb Croutons, crumbled to Pea-size
1 C. Dried Cranberries, chopped
2 Tbsp. fresh Sage (or dried is fine), minced
1 tsp. fresh Thyme, minced (or ½ tsp. dried)
1 tsp. Kosher Salt
1 tsp. freshly ground Black Pepper
1-2 C. Chicken or Turkey Stock
1 twelve oz. Portuguese Sausage (or Linguica), chopped, sautéed and drained well
Method:
Pre-heat the oven to 350°F
In a pan, melt the 6 tbsp. of the Butter over medium heat; sauté the Onions and Celery just until tender.
In a large bowl, combine everything but the Stock.
Slowly add in not quite a cup of the Stock, fold gently.
At this point is that wet enough for you? If not keep adding more Stock to your liking (we don’t like it too mushy, so I might pour in about a cup). Make sure that if there are larger pieces of Crouton that they get enough moisture.
Butter a 2-3 quart Casserole dish with that remaining teaspoon; add the Stuffing mixture and cover tightly with foil.
Bake for 15 minutes; uncover and bake for an additional 10 minutes.
Fluff with a fork and serve.
*The is recipe was adapted from Fresh Gourmet® circa 2011
Ingredients:
6 Tbsp. + 1 tsp. Butter, softened
1/2 C. Onions, chopped
1/2 C. Celery, chopped
2 five oz. pkgs. Garlic & Herb Croutons, crumbled to Pea-size
1 C. Dried Cranberries, chopped
2 Tbsp. fresh Sage (or dried is fine), minced
1 tsp. fresh Thyme, minced (or ½ tsp. dried)
1 tsp. Kosher Salt
1 tsp. freshly ground Black Pepper
1-2 C. Chicken or Turkey Stock
1 twelve oz. Portuguese Sausage (or Linguica), chopped, sautéed and drained well
Method:
Pre-heat the oven to 350°F
In a pan, melt the 6 tbsp. of the Butter over medium heat; sauté the Onions and Celery just until tender.
In a large bowl, combine everything but the Stock.
Slowly add in not quite a cup of the Stock, fold gently.
At this point is that wet enough for you? If not keep adding more Stock to your liking (we don’t like it too mushy, so I might pour in about a cup). Make sure that if there are larger pieces of Crouton that they get enough moisture.
Butter a 2-3 quart Casserole dish with that remaining teaspoon; add the Stuffing mixture and cover tightly with foil.
Bake for 15 minutes; uncover and bake for an additional 10 minutes.
Fluff with a fork and serve.
*The is recipe was adapted from Fresh Gourmet® circa 2011
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