Wednesday, September 22, 2010

Thanksgiving: Rustic Bread Stuffing with Bell Pepper and Herbs

A very flexible recipe to which you may add your own ideas – a little chopped apple, mushrooms, some nuts, variety of herbs and maybe use ½ bread / ½ cornbread. This stuffing may be baked separately or stuffed into the cavity of a turkey or chicken; or even both.

1 (1-lb) loaf crusty country-style bread
olive oil
4 tsps chopped fresh thyme and/or sage
1 large garlic clove, minced
4 tbsps butter/olive oil combination
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped red bell pepper
1/3 cup chopped fresh parsley
1 3/4 cups broth, heated

Preheat oven to 375°F. Cut bread (or just tear with your hands) into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.

Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. Sauté until vegetables are soft, about 10 minutes; add parsley.

DO AHEAD: Bread cubes and vegetable mixture can be made 1 day ahead. Cover and store separately. Store bread at room temperature. Chill vegetable mixture.

Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

Created for Quest by Chris at:

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