Holiday Dressing:
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Here is a great recipe for holiday dressing which can be used
with any fowl or pork. You can use it to stuff the birds or bake
it separately with chicken stock as a accompaniment to your entree. |
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What you need. |
What you do. |
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3 cups dried broken white or wheat bread. 3 cups dried broken
corn bread. 3/4 cup minced onion. 1 & 1/2 cups minced celery.
1/2 cup wild rice. 2 tbsp. parsley. 1/2 tsp each, sage thyme,
rosemary, basel, ground black pepper. 2 tsp. salt. |
In a large bowl, Mix all ingredients. |
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1/3 cup warm water. |
Slowly add warm water while mixing. Allow to stand a few minutes
while water is absorbed. |
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1 cup white wine. |
Slowly add wine while mixing. |
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For stuffing, lightly fill your bird or arrange around your roast.
Roast per your meat recipe. For turkey, allow about 4 hours for
a 12lb bird. For pork, roast the pork until about half done and
add the dressing and continue to roast until pork is well done. |
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2 cups chicken stock. |
For baked dressing, place dressing in a baking pan. Add the chicken
stock, cover and bake at 350 deg for about 1& 1/2 hour. For
a crispy dressing, remove the cover and broil for a few minutes. |
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For a different kind of breakfast, mix one raw egg into 1 cup
of left over dressing. Form into patties and pan fry in butter. |