Tuesday, December 7, 2010
Stuffing with a side of Stuff
Oh yeah baby, nothing better than 2 days spent laying in bed watching movies and dvr’d programming…
Oh wait…unless that 2 days was spent with a trash basket…that you needed….since you could barely hold down water.
Yes I realize it is disgusting to share this info on a food blog, but hey this my life.
Did I also mention that my turkey was crap this thanksgiving. If you have to put the bird back in the oven…no less than 2 times…yeah major fail
After I cried over that . . . or at least drank a glass of wine…or two, I got to at least bask in the glory of my side dishes.
This dish was delightfully borrowed from a blog I frequently steal from : Simply Recipes
Yes if you look in that picture you can see my legs! Like an artist I shoot the ingredients…
• 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
• 1 cup walnuts, chopped
• 2 cups each, chopped onion and celery
• 6 Tbsp butter
• 1 green apple, peeled, cored, minced
• 3/4 cup of currants or raisins
• 10 chopped green olives
• 2 cups chicken stock
• 1/4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning or ground sage (to taste)
• Salt and freshly ground pepper (to taste)
Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned – you can smell them roasting. Set them aside…maybe taste a few
Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.
Did I mention I was watching Hostel 2 while cooking this, sick girl that I am.
In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
It was lovely!