Stuffing | Three Scrumptious Methods | Thanksgiving 2017

 



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Mushroom Leek Stuffing
2 tbsp butter
Four cups mushrooms, chopped (button, cremini, oyster, chanterelles, porcini)
2 cups leeks, chopped
½ cup celery, minced
Three garlic cloves, minced
1 tbsp sage, chopped
1 tbsp thyme leaves
2 tbsp parsley
Three-Four cups mushroom or vegetable broth
10 cups crusty French loaf, minimize into ½-inch cubes
2 eggs, overwhelmed
Salt and pepper to style

Permit bread cubes to dry out in a single day or bake at 200ºF for an hour, tossing each 15 minutes. In a big skillet over medium-high warmth, soften butter. Add mushrooms and sauté for 5-7 minutes. Add leeks and celery and prepare dinner for an additional 5 minutes. Add garlic, sage and thyme and prepare dinner till aromatic. Add broth and produce to a simmer and prepare dinner for Three-Four minutes. Flip off warmth and stir in parsley and bread cubes. Add eggs and blend properly. Season with salt and pepper to style and switch to a well-greased oven-safe baking dish. Cowl with aluminum foil. Bake at 350ºF for 25-30 minutes. Take away foil and prepare dinner for an additional 5 minutes.
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Cranberry & Wild Rice Stuffing (Gluten Free)
2 tbsp butter
½ cup onion, finely diced
½ cup celery, finely chopped
2 garlic cloves, minced
2 cups wild rice
½ cup dried cranberries
Four cups hen or vegetable broth
1 tsp rosemary, chopped
1 tbsp sage, finely chopped
1 orange, zest and juice
2 tbsp parsley, chopped
¼ cup pecans, chopped
Salt and pepper to style

In a big skillet over medium-high warmth, soften butter. Add onion and celery and prepare dinner till translucent. Add garlic, sage, rosemary and rice and prepare dinner till…

thanksgiving 2017

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