|Name:||Sourdough Bread Stuffing||Contributor:||Roger Leroux|
|Description:||Sourdough Bread Stuffing with Fresh Herbs & Dried Fruit||Posted:||2005-11-17|
|Ingredients:||1/2 c (125 mL) dried cranberries
1/2 c (125 mL) dried blueberries
12 c (3 L) sourdough bread cubes (use day-old bread)
1 c (250 mL) pistachios, toasted (see note)
1/2 c (125 mL) butter
1/2 c (125 mL) chopped onion
3 stalks celery, chopped
2 Tbsp (30 mL) chopped fresh parsley
3 Tbsp (45 mL) chopped fresh sage
1 Tbsp (15 mL) chopped fresh thyme
2-1/2 tsp (12 mL) salt
1/2 tsp (2 mL) pepper
5 Tbsp (75 mL) water
|Preparation:||Soak cranberries and blueberries for 3 minutes in enough boiling water to cover; drain well. Place in large bowl with bread cubes and nuts.
In frypan, heat butter over medium heat. Add onion and celery; saute for 3 minutes or until vegetables are tender. Stir in parsley, sage, thyme, salt and pepper; cook for 1 minute. Pour over bread mixture and stir to mix.
Sprinkle with water, 1 Tbsp (15 mL) at a time, stirring after each addition.
Makes about 12 c (3 Ltrs), enough for 16-pound (7.25 kg) turkey.