MID-ATLANTIC STUFFING
Provided by Food Network
Number Of Ingredients 11
Steps:
- Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.
- Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
- In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.
- Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
- For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.
MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Chestnut Bon Appétit
Yield Makes 16 Servings (About 19 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl.
- Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
- TO bake stuffing in turkey:
- Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes.
- To bake all stuffing in pan:
- Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.
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- Spread the bread out onto a large baking sheet in an even layer. Bake at 350 degrees for 10-12 minutes, until nicely toasted. Set aside.
- In a dutch oven, melt the butter over medium heat. Stir in the veggies, cooking just until slightly softened.
- Stir in the garlic and shrimp, cooking just until the shrimp turn pink. Quickly stir in the crab. Remove the pot from heat, and stir in the bread crumbs.
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- Preheat your oven to 350 F (177 C) and place your bread cubes on a baking sheet in a single layer. Bake 10-12 minutes to toast, then remove and set aside. Turn off the oven.
- Melt the butter in a medium stock pot over medium heat. Add the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic, cook 1 minute longer.
- Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes.
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