Recipe

November 26, 2012

Donna Dooher’s Simple Stuffing Recipe

Recipe:

Comment

Step 1: Preheat a large pan on an element for a few minutes. Preheat oven to 375°F.

Step 2: Add the oil and butter and swirl pan to coat.

Step 3: While the butter is browning, add the onions and celery.

Step 4: Stir with a wooden spoon until translucent and fragrant.

Step 5: Add the dried herbs. Deglaze the pan with 1/2 cup of warm stock and reserve the rest for moistening the bread before it’s placed in the oven.

Step 6: Add the cubes of bread and combine well. Add more stock if needed. Add to a casserole dish and bake for about 20 minutes. Serve with Donna Dooher’s Perfect Turkey.

Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.

Ingredients

2 tbsp extra-virgin olive oil
2 tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries, chopped
2 tbsp dried herbs (savory, sage and margoram mixed together)
2 cups chicken or vegetable stock for deglazing the pan, warmed
3 cups dried bread, in cubes (or lightly toast bread if it isn’t dried)

Directions

Yield:

Step 1: Preheat a large pan on an element for a few minutes. Preheat oven to 375°F.

Step 2: Add the oil and butter and swirl pan to coat.

Step 3: While the butter is browning, add the onions and celery.

Step 4: Stir with a wooden spoon until translucent and fragrant.

Step 5: Add the dried herbs. Deglaze the pan with 1/2 cup of warm stock and reserve the rest for moistening the bread before it’s placed in the oven.

Step 6: Add the cubes of bread and combine well. Add more stock if needed. Add to a casserole dish and bake for about 20 minutes. Serve with Donna Dooher’s Perfect Turkey.

Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.

Tags: chef Christmas Donna Dooher Food Network holidays Mildred's Temple Kitchen Recipe Restaurant Stuffing Thanksgiving The Cookworks Toronto

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