Ingredients
5 stalks celery, diced1 clove garlic, minced
1 1/2 cups diced onion
1/4 cup chopped fresh parsley
1 tsp dried basil
1 teaspoon salt
1 tsp paprika
1 1/4 tsp dried sage
4 oz jar Cento Pimientos
4 oz pkg fresh mushrooms, sliced
8 oz can Geisha Oysters (whole in water), drained and chopped in half
2 eggs
2 cups Swanson chicken stock
1 cup Kendall-Jackson Chardonnay wine
14 oz pkg Pepperidge Farm Herb seasoned stuffing14 oz pkg Pepperidge Farm cornbread stuffing
Directions
In a skillet, saute the celery with the onions and garlic, until the onions are translucent.
In a large bowl combine the following: all stuffing cubes, cooked celery, onions, garlic, as well as oysters, mushrooms, pimientos, parsley, basil, salt, paprika, and sage. Blend well.
Next beat the 2 eggs together. Mix the beaten eggs, chicken stock, and wine into the stuffing mixture until thoroughly combined. Stuff the bird's cavity with stuffing mixture and bake.
4 oz pkg fresh mushrooms, sliced
8 oz can Geisha Oysters (whole in water), drained and chopped in half
2 eggs
2 cups Swanson chicken stock
1 cup Kendall-Jackson Chardonnay wine
14 oz pkg Pepperidge Farm Herb seasoned stuffing14 oz pkg Pepperidge Farm cornbread stuffing
Directions
In a skillet, saute the celery with the onions and garlic, until the onions are translucent.
In a large bowl combine the following: all stuffing cubes, cooked celery, onions, garlic, as well as oysters, mushrooms, pimientos, parsley, basil, salt, paprika, and sage. Blend well.
Next beat the 2 eggs together. Mix the beaten eggs, chicken stock, and wine into the stuffing mixture until thoroughly combined. Stuff the bird's cavity with stuffing mixture and bake.
Remove stuffing from Turkey once it is finished cooking. (Stuffing can also be baked separately from the bird, in a large casserole dish.) Bake it in a preheated 350 degrees F oven approximately 1 hour and 20 minutes.
0 comments:
Post a Comment