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Rosemary Stuffing
Nb persons: 0
Yield: 4 quarts of stuffing
Preparation time:
Total time:
Source:
| 2 Med | Onion diced |
| 2 Carrots diced fine | |
| 2 stalks | celery diced |
| 1 lb. | mushrooms quartered |
| 1 13 oz can | sweet corn. Drain and reserve liquid |
| 1 C | chopped pecans |
| 1/2 cup | toasted pine nuts |
| 1/2 c | chopped roasted chestnuts |
| 5 cloves | garlic |
| 3 Tblsp. | olive oil |
| 2 | beaten eggs |
| 2 C | chicken stock |
| 1 C | white wine |
| 1 T | black pepper |
| 1/2 C | chopped parsley |
| 12 C | rosemary bread cut in 1 inch cubes, (May use sourdough bread and 2T rosemary) |
Toast bread in 250° oven until crisp and dry, 15-20 min. Saute onion in oil until clear. Add mushrooms and brown lightly. Add carrots, celery and garlic cook for 5 min. Add corn. Simmer for 5. Season with salt and pepper, remove form heat. In a large bowl, combine bread cubes, nuts and vegetables. Mix well. Moisten with chicken stock, wine, and corn liquid. Add more pepper. Let cool. Add 2 beaten eggs. Let cool completely Stuff bird and bake.
Sincerely,
Ed Colman
"Apparently, there is nothing that cannot happen today." - Mark Twain
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