Tuesday, November 20, 2012

Simple Celery Dressing

When I first moved overseas, I thought someone needed to send me a box of Stove Top in order to enjoy stuffing. After some trial and error in India as far as bread types, I figured out it's not so hard to do after all. This recipe makes about 10 servings.

Stuffing before baking

Simple Celery Stuffing
1 loaf day-old bread (we use half white half brown for texture)
3/4 cup butter
1 onion, chopped
4 stalks celery, chopped (8 small ones)
2 teaspoons poultry seasoning
Salt and pepper
1 cup broth (1 cup hot water + half an Asian bouillon cube)
1 egg, beaten (optional)
1 cup mushrooms, sliced (optional)

Lay the bread slices out overnight to dry. Cut into cubes. Preheat oven to 170C/350F. Melt butter over medium heat and saute the vegetables in it. If using mushrooms, cook until mushrooms have given up a lot of their liquid. Add the poultry seasoning and salt and pepper. Remove from heat. Toss the bread cubes in the butter mixture to coat evenly. Moisten with vegetable or chicken broth. If you like tightly bound dressing, add a beaten egg to the broth before pouring over the bread. This will hold it all together. Pour mixture into a greased casserole and press down lightly to pack the dressing together. Bake uncovered for 30-40 minutes or until top becomes golden. Alternatively, you can microwave it on high for 6-7 minutes, depending on your microwave.

If you don't have poultry seasoning, this is what I use to make mine:

2 1/4 tsp dried sage, crumbled
3/4 tsp dried thyme, crumbled
3/4 tsp pepper

Works as a rub for the buttered/oil skin of chicken, too. If you can't get sage, try using rosemary instead.

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