Monday, November 25, 2013

Thanksgiving Side by Sides - Part 2

I'm convinced that there's no real point to stuffing. It's just that, stuffing. Pointless bready filler. That being said, it's one of my favorite things about this bread cleanse I'm on. Don't get me wrong, I love a good Stove Top stuffing but that has its time and place, and it's usually a food drive for poor people. If you're making Thanksgiving dinner, take that extra initiative and make stuffing from scratch, it's really not that hard or expensive. I usually don't actually stuff the turkey, because of salmonella and why waste perfectly good bready filler?

Baguette Stuffing

Maybe not the most original stuffing, but when preparing a dinner for people, it's best to stay traditional, lest anyone have prudent palettes. I don't think there's a person alive who doesn't enjoy French bread, this is a safe recipe for everyone. 

you will need the following: 

1 long baguette in pieces 
1.5 sticks of melted butter
1 red onion diced
4 stalks celery diced
2 tsp finely chopped poultry herbs
1 c stock (use veggie if planning for vegetarians)
splash of milk 

Step 1: Rip baguette into small pieces while diced veggies and herbs sautee in butter. 

Step 2: Once veggies are tender, toss in bread. Let bread soak up remaining butter, then dowse in stock and stir until absorbed. Splash with milk and cover. Stuffing can sit for awhile and reheats nicely. 

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