Breads

Holiday Stuffing

 

Holiday Stuffing

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 10-12 cups dried bread (cubed)
  • 1 cup celery plus celery leaves chopped (light green ones)
  • ¼ cup chopped fresh parsley leaves
  • ½ cup onion chopped
  • 1 teaspoon dried sage (more if desired)
  • 1 stick butter
  • 2 cups chicken broth
  • Salt and pepper to taste

Method

1

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

2

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

3

Cover dish with foil for the first 30 minutes for a moist dressing (if desired)

4

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown and crunchy on top.


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Chive Salad Dressing

Getting Started

To Start

  • Preheat oven to 400

What You’ll Need

  • 1 ½ cups all purpose flour
  • ¼ t salt
  • 1/8 teaspoon baking powder
  • 8 Tablespoons cold unsalted butter cut into small pieces
  • 2 Tablespoons cold vegetable shortening
  • 2-4 Tablespoons Ice water

Method

1

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to sift,
Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

2

Add some of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed. The dough should hold together when a small amount is pressed together between your finger tips.

3

Note:
Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough
Turn the dough out onto a lightly floured surface; shape into a ball then flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

4

When ready to bake, cover the pie crust with a sheet of foil to prevent the edges form burning. Bake for 12-15 minutes or till golden brown.


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