Thanksgiving stuffing 2009
1 stick butter
2 shallots
1 medium onion
2c diced celery
1 bulb garlic minced
3c sliced mushrooms
¼ t ground black pepper
1T tarragon soaked in 1/2c riesling
15c bread cubes ( ½“ x ½”)
8c stock of choice
¼ c riesling
1 ½ c roasted chopped pecans
In a very large skillet or pot melt 2T butter and add shallot and onion, cook stirring gently until onions are translucent. Add 1T butter and celery and cook 3 minutes. Add 1T butter, mushrooms and garlic and cook until mushrooms are tender. Add 1T butter and pour in the tarragon and wine. Allow to bubble and simmer a few minutes.
Add the rest of the butter and all of the bread cubes. Stir well to coat the bread with vegetables and spices already cooking. Add the stock 2c at a time and mix until absorbed and then add the rielsing. When the stuffing is thoroughly moist remove from heat and fold in pecans.
1 stick butter
2 shallots
1 medium onion
2c diced celery
1 bulb garlic minced
3c sliced mushrooms
¼ t ground black pepper
1T tarragon soaked in 1/2c riesling
15c bread cubes ( ½“ x ½”)
8c stock of choice
¼ c riesling
1 ½ c roasted chopped pecans
In a very large skillet or pot melt 2T butter and add shallot and onion, cook stirring gently until onions are translucent. Add 1T butter and celery and cook 3 minutes. Add 1T butter, mushrooms and garlic and cook until mushrooms are tender. Add 1T butter and pour in the tarragon and wine. Allow to bubble and simmer a few minutes.
Add the rest of the butter and all of the bread cubes. Stir well to coat the bread with vegetables and spices already cooking. Add the stock 2c at a time and mix until absorbed and then add the rielsing. When the stuffing is thoroughly moist remove from heat and fold in pecans.
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