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Stuffing
Ingredients:
1 --- loaf of Challah
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 (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
2 -- large eggs, beaten
Directions:
1) Cube bread (should make 13 or so cups) and let dry for 24-48 hours.
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:
Original Source:
http://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966
https://www.tastesoflizzyt.com/grandmas-thanksgiving-turkey-stuffing/
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