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| Name: | Sourdough Bread Stuffing | Contributor: | Roger Leroux |
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| Description: | Sourdough Bread Stuffing with Fresh Herbs & Dried Fruit | Posted: | 2005-11-17 |
| Key words: | fruit | Category: | Other |
| ID: | 677 | Updated: | 2006-04-08 21:33:56 |
| 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 |
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| 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. |
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