Mid-Atlantic Stuffing
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 cups
White Bread (old fashioned)110 g
Butter (1 stick)450 g
Crab Meat2 tbsps
Worcestershire Sauce1 tbsp
Hot Pepper Sauce1 cup
Herb (chopped fresh)1 cup
Green Pepper (chopped)1 cup
Red Pepper (chopped)Directions:
1
Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden
2
Transfer to bowl
3
Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes
4
Transfer meat to bread bowl
5
In same skillet, melt the butter
6
Add onions, and celery to skillet
7
Saute until soft, about 10 minutes
8
Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture
9
Add just enough stock to moisten bread mixture
10
Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer
11
Or lightly pack stuffing into large, shallow, stoneware baking dish
12
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
13
For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes
14
Uncover and brown an additional 10 minutes