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STUFFING - Basic Stuffing
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| Michael Symon's Basic Stuffing ingredients | |
| 2 loaves | Peasant Loaf, (no crust; toasted; cut into cubes) |
| 2 | Eggs |
| 2 cups | Chicken Stock,, (plus more if needed) |
| 1/2 cup | Heavy Cream |
| Zest and Juice of 2 | Oranges |
| instructions Put the toasted, cubed bread into a large bowl. Whisk together eggs, chicken stock, heavy cream, and orange juice and zest and pour over bread mixture. ingredients | |
| 2 tablespoons | Olive Oil |
| 2 cloves | Garlic,, (minced) |
| 1 | Red Onion,, (small dice) |
| 1 Stalk | Celery,, (small dice) |
| 1/4 cup | Flat Leaf Parsley, (chopped) |
| 1 cup | Walnuts,, (toasted) |
| 1 tablespoon | Salt |
instructions
Heat a large sauté pan over medium heat and add olive oil. When the oil is hot, add garlic, onion, and celery and sauté for 2 minutes. Add the remaining ingredients and cook for 1 more minute, stirring ingredients together.
ingredients
instructions
Add vegetable mixture to the bread mixture and mix everything together thoroughly. Transfer to a lightly oiled 9 x 13 baking dish and allow to cool. Cover with foil and refrigerate overnight.
ingredients
instructions
The next day, preheat oven to 375F. Check stuffing and add more stock if it seems too dry. Bake for 30 minutes covered. Remove the foil cover and bake another 15 minutes, or until golden brown.
Helpful Tips:
1. The onion and the celery slices should be the same size.
2. Regardless of the type of bread you choose, cube and toast it to remove all the moisture. Dry bread will better absorb the stuffing mixture.
3. Refrigerate the stuffing in the dish the day before you bake so all the ingredients meld together.
4. Bake the stuffing with the foil on, and remove the foil for the last 15 minutes. That way, the stuffing stays moist on the bottom and crunchy on the top.
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