SKILL LEVEL: Apprentice
PREP: 15 minutes
BAKING: 45 minutes
MAKES: 8 to 10 servings
PAIRS WELL WITH: Slow-Roasted Turkey
SKILL LEVEL: Apprentice
PREP: 15 minutes
BAKING: 45 minutes
MAKES: 8 to 10 servings
PAIRS WELL WITH: Slow-Roasted Turkey
What better accompaniment to a fine celebration of the season’s bounty than a heaping helping of stuffing alongside a generous slice of turkey?
1 loaf of Mulgore Spice Bread , or 8 to 10 cups large bread cubes
2 1 /2 cups milk
1 /2 cup salted butter
1 onion, diced
1 pear, cored and diced large
1 apple, cored and diced large
1 egg
1 /2 teaspoon salt
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh sage, minced
1 teaspoon fresh thyme
1. Cut the bread into chunks no larger than 2 inches wide and allow to dry out overnight or under low heat in the oven. Transfer the bread into a large mixing bowl. Pour the milk over the bread cubes, stirring until the bread has soaked up all the milk.
2. In a small frying pan, melt the butter and cook the onion until it is soft and translucent, about 6 minutes. Add the remaining ingredients to the bowl, tossing until everything is evenly mixed.
3. Either use the mixture to stuff a turkey or bake in the oven at 350°F, covered, for about 30 minutes, then another 10 minutes or so uncovered.