Monday, February 14, 2011


Stuffing is the best kind of savory bread pudding in the world!

Of all the stuffing's I've been fortunate enough to try in my lifetime, there's nothing that beats my mom's recipe. And this is not one of those opinions that's biased by how much I love her- it really is that amazing.  Get ready to be known for having the greatest stuffing of all time as I promise people will say they've never had it better!

I don't like any fruit or meat in my stuffing. I like it just the way my mom makes it and I've never fiddled with the proportions. There's nothing else to say except that you must try it!!!!!

1.5 cups diced onion
1 tablespoon butter
1 teaspoon extra virgin olive oil
1 cup julienned mushrooms
1/4 cup finely diced celery
2 tablespoons finely chopped parsley
9 pieces sandwich bread (I never buy sandwich bread and refuse to eat a sandwich if made with it BUT nothing beats it when it comes to stuffing)
1 tablespoon milk (if needed)
salt and pepper to taste

Heat butter and oil in a saute pan and add the onions. Cook on medium low heat until soft and translucent (about 8 min). Add mushrooms and let them sweat (another 8 minutes). Add salt and pepper and incorporate. Turn off heat and set aside until it cools to room temp. Mix bread, parsley, celery and add cooled onion mixture. Mix everything together with your hands. If it's too lose add some milk. Prepare chicken for baking (see chicken recipe) and stuff with the mixture until it comes out of the cavity. Tie the chicken and bake according to weight. Remove from the cavity when the bird has cooked and rested fully. Serve with chicken and gravy.

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