Buttery Herb Stuffing
Kilde: www.howsweeteats.com
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Denne oppskriften vises i oversettelse. Originalspråk: English.
Ingredienser
×
- bread cubes 21 oz
- chicken or vegetable stock 2.5 cups
- chopped fresh parsley 3 ss
- chopped fresh rosemary 3 ss
- chopped fresh sage 3 ss
- diced celery 2 cups
- diced sweet onion 3 cups
- fresh herbs for sprinkling
- hakket hvitløk 6
- kosher salt
- pepper
- smør 2 cups
- store egg 2
Preheat
🌡️ 177°C
Pour and fold
Pour mixture into bread and stir and fold until thoroughly combined
bake
Bake for 45 to 50 minutes until internal temperature registers 160°F. Tent with foil if browning too quickly.
🌡️ 177°C ⏱️ 48 min
Stir in and cook
Cook until onions and celery soften, about 8 to 10 minutes
⏱️ 9 min
Stir in
Cook for another minute
⏱️ 1 min
Stir in
Stir in 1 cup of stock
Pour and toss
Pour the onion celery mixture over the bread and toss well to coat
Whisk together
Whisk together the remaining stock and eggs in a small bowl or measuring cup
Bread Stuffing Mixture
chicken or vegetable stock
1.5 cups
chicken or vegetable stock
1 cup
Coated Bread
Cooked Vegetables
Finished Buttery Herb Stuffing
fresh herbs for sprinkling
store egg
2
Preheated Oven
Stock Egg Mixture
Vegetable Mixture
Vegetables With Herbs
bread cubes
21 oz
Place
Place bread in a large mixing bowl or baking dish
smør
1 cup
Brush
Brush a 9x13 baking dish with melted butter, olive oil or nonstick spray
smør
1 cup
Heat
Heat in a large skillet or dutch oven over medium heat
diced sweet onion
3 cups
diced celery
2 cups
hakket hvitløk
6
kosher salt
pepper
chopped fresh sage
3 ss
chopped fresh parsley
3 ss
chopped fresh rosemary
3 ss
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