Monday, November 24, 2008


Bread Stuffing (dont follow amounts they arent important)

9 cups (Make 4 times this)
3/4 c. minced onion
1-1/2 c. chopped celery
1 c. butter (use earth balance)
9 c. soft bread cubes
2 tsp. salt
1-1/2 tsp. cr. sage
1 tsp. thyme
1/2 tsp. pepper
In large skillet cook & stir onion and celery with the butter and half of the herbs. Stir in some of the of bread cubes. Put the mixture in a deep bowl and add the remaining ingredients. Mix. Throw in the oven at 350 until the top is starting to get crispy.

Sausage Stuffing
Add 1 lb. pork sausage crumbled- and browned with remaining ingredients. Substitute sausage fat for part of the butter, or if using Vegetarian Sausage just cook it thoroughly and add it to the mix. Most people dont cook gimme lean for long enough, but it you keep it hot for long is will brown and be really delicious.
Overall the exact amounts arent important, the main idea is that you cook sausage onions celery and carrots in butter then add sage, thyme and black pepper and add the result to bread :-) Sometimes I have to add more butter than called for to make sure the bread is soaked... but thats not a huge deal and you can always melt more butter if you need to after following the directions.

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