Fresh drying holiday stuffing is the most heavenly scent in the house...
Challah, Peasant, Pumpernickel, Semolina, Whole Grain/Wheat. Cut into cubes and put into a food processor; pulse until rough crumbs.
Place mix in a shallow baking pan. (The more surface area, the faster the crumbs will dry.)
Season (shake over the top) with as many of the following dry spices that you have:
Black Pepper, Celery Salt, Cheverl (or Parsley), Marjoram, Onion Powder, Oregano, Paprika, Salt, Thyme, and Winter Savory.
Mix well and season again; this time also melt some butter and drizzle it over the top as you mix the seasonings in.
Place the mix in a preheated 300-degree oven, stirring every 1⁄2 hour until dry. Set aside to cool.
When the stuffing is cool bag it in an oven bag, close it tightly removing the air and store it in a cool dry place for up to a month.
You’re all ready to add your favorite ingredients; some hot stock, and stuff your holiday bird!
Mix well and season again; this time also melt some butter and drizzle it over the top as you mix the seasonings in.
Place the mix in a preheated 300-degree oven, stirring every 1⁄2 hour until dry. Set aside to cool.
When the stuffing is cool bag it in an oven bag, close it tightly removing the air and store it in a cool dry place for up to a month.
You’re all ready to add your favorite ingredients; some hot stock, and stuff your holiday bird!
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