Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Add the sausage mixture and mix lightly. We enjoyed and enjoyed and enjoyed it. Cook and stir over medium heat until the mixture boils and thickens. And I always make an extra pan for breakfast — love the thought of egg on it! Top with a fried egg. Pictures were so great to make it perfectly clear how the bread should be. It reminds me of the generations before me that made it the same way.
Not the best quality stuff, but I love the clean lines. If too dry, add additional water. Like you, I could eat it any time, too. But this one actually had the bits of apple in it. Stir in the broth and remaining butter and heat to a boil.
I love these dishes too much to keep them from you any longer. My husband is such a fan of bread stuffing that I always have to make it when we go to potluck Thanksgiving dinners so he is sure of having his beloved stuffing rather than cornbread, or bread with miscellaneous ingredients such as chestnuts, etc. Sprinkle with the confectioners' sugar, if desired. I just asked my husband what that stuff you put in a turkey is called. I too enjoy stuffing on a year-round basis! Back in college I worked at a bakery and had tons of bread on hand so stuffings and bread puddings became my staples the spinach-cashew-bacon stuffing for your roasted stuffed onions was a favourite. Plus, inside the bird it turns this very unappetizing brownish color. Cornbread, dried cranberries, and mushrooms all make occasional appearances, and mixing in pumpernickel makes a cute black-and-white composition.
Stuffed it in the bird and then had a casserole of the extra. She was an outstanding cook, all the more impressive because she usually cooked drunk. I was so engrossed my coffee went cold! No basting of any kind needed at any time. Add celery and cook for 2 more minutes. Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Onions, celery, parsley, sage, thyme, all softened in butter, a bit of stock added, tossed over the rye bread cubes.
Turning it over means that all the skin gets crisp and brown. I miss those days of extreme excesses of great bread. Nothing bad comes of the stuffing absorbing the liquids for longer. This just leapfrogged over the other things on my Must-Eat list to 1. That said, since in my family we always have both dressing and stuffing anyway, we do one with celery and one without. This stuffing, however, is full of sautéed pork and onions and mixed with bread cubes, sweet raisins, tart apples, earthy mushrooms, and crunchy celery! Avis — Yes, now fixed.
Been doing this for years — you do not taste the alcohol — just enhances the aromatics. When I made it, I stuffed a chicken and followed directions for how long to cook the chicken in my Betty Crocker cookbook. My boyfriend loved this, definitely a hit and will be making again. Us poorer folk bulking out the meal with a stale bread-based thing. A couple of years later, a friend of mine properly made a pan of celery-apple-chestnuts dressing that I absolutely loved, just as much as I enjoy the rest of the Thanksgiving staples.
And always lots of fresh chopped sage,parsley and thyme. For more information on our products, contact your distributor or call 1-800-879-7687. I want the old fashioned, dark and savoury dressing. They have a celery-ish vibe. Brush the pastry with the egg mixture. When I wrote this post, I was uncertain whether to call this dish stuffing. Does anyone have any suggestions on what to sub celery for? Its on the books for next year and I will be making it again in a couple weeks for Christmas.
Stir the apples, stuffing, croutons, sage and egg in a large bowl. I totally heart stuffing for breakfast! Of course she ate it before I could get a picture! This makes me so happy as I am such a big fan of yours! It was juicy and a lovely brown. Like you, I call it stuffing even though I bake it in a casserole dish in the oven. My mom, sister, and I have been making it since I was 14 or so 35 years! They might not be a problem for all people with allergies, but worth checking. Add apple and saute until a bit tender, 3 to 4 minutes more. So far this month I have consumed great quantities of wing broth had a cold-so it was perfect! Never substitute celery root — it typically causes a worse reaction than the stalks.
Guests always rave about my stuffing and I just smile and accept the praise. Convection Oven Baking Instructions: Preheat oven to 350 degrees. Or the bag can be wedged into the oddest corners of the fridge. I always make mine with apples, too, but I also like to add in some dried cranberries or raisins. Happy thanksgiving to you too. It really did convert me to a stuffing lover! Add the broth and applesauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. You are hilarious and everything looks soooo good all the time.