Updating stuffing with modfications from this thanksgiving

1 files changed, 13 insertions, 10 deletions

diff --git a/Stuffing.txt b/Stuffing.txt
index 879615f..1f2a4b6 100644
--- a/Stuffing.txt
+++ b/Stuffing.txt
@@ -5,11 +5,12 @@ Ingredients:
        1 cup  celery, chopped
        1 cup  sweet onions, chopped (about 2 onions)
        3      sticks of butter (24 tbl)
+    4-6       roasted garlic cloves
    2 1/4 tsp  salt
    1 1/2 tsp  black pepper
-       2 tsp  sage, ground
-       2 tsp  dried rosemary
-   1 1/2 tsp  dried thyme
+       2 tsp  sage, ground (7-8 leafs of fresh sage, minced)
+       2 tsp  dried rosemary (4 tsp fresh roasmary, chopped)
+   1 1/2 tsp  dried thyme (3 tsp fresh thyme, chopped)
        1 tsp  marjoram, ground
      1/2 tsp  nutmeg, ground
    1 1/2 cup  chicken stock
@@ -18,13 +19,15 @@ Ingredients:
 
 Directions:
    1) Cube bread (should make 13 or so cups) and let dry for 24-48 hours.
-   2) Saute onion and celery in butter for 10-12 minutes until onion and celery
-      are tender.
-   3) Mix seasonings into onions and celery.
-   4) Combine eggs, chicken stock, celery, and onions.
-   5) Mix in bread cubes.
-   6) Spread in lightly greased casserole dish (9x13).
-   7) Bake at 350 degrees for 30-35 minutes.
+   2) Saute onion and celery in 2-3 tbl of butter for 10-12 minutes until
+      onion and celery are tender.
+   3) Add remaining butter and melt.
+   4) Mash roasted garlic into a paste.
+   5) Mix garlic and seasonings into onions and celery.
+   6) Combine eggs, chicken stock, celery, and onions.
+   7) Mix in bread cubes.
+   8) Spread in lightly greased casserole dish (9x13).
+   9) Bake at 350 degrees for 30-35 minutes.
    
 Notes: