A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, November 15, 2007

Classic Stuffing

1.9 oz rustic bread (or 1 medium size round loaf), cut into a large dice, approx 1”
1 stick butter
1/3 cup olive oil
2 shallots, minced (about 2 tablespoons)
5-6 sage leaves, minced
1 small sprig rosemary, minced (about 1 teaspoon)
½ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3/4 cup white wine

In a large 14” skillet (I am using non stick) melt butter and add olive oil. Once the butter has melted add in the shallots and cook shallots over medium heat for about 3 minutes or until transparent. Add in the sage, rosemary, salt, pepper and white wine. Cook for 1 more minute or less then add in the bread cubes. Turn heat to high, and toss and cook the bread until it is thoroughly coated with butter/oil, once coated allow the mixture to cool down a bit before stuffing the bird.

Please note- this will stuff a 12-pound turkey with about 3 cups of extra stuffing- the leftover stuffing can be warmed in an oven and served separately.

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