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Three
Onion Stuffing
| 7 cup firm white bread cubes, ½
inch pieces, about 12 slices
5¼ cups leeks, halve lengthwise, cut crosswise in 1/2", thick pieces (about 8 small leeks) 5½ cups red onions, in 1 inch pieces 12 large shallots, cut lengthwise, into 6ths 1¼ cups celery, chopped 3 tablespoons garlic, minced 2 tablespoons fresh thyme leaves, chopped 1 tablespoons fresh sage leaves, chopped 1 cup fresh flat leaf parsley, chopped 3 tablespoons unsalted butter 3 tablespoons olive oil 1 cup chicken broth Preheat oven to 350° F. In a shallow baking pan spread bread in single layer and bake in middle of oven, stirring occasionally, until golden, 10-15 minutes. Transfer to a large bowl. In a bowl of water wash leeks and drain by lifting leaks form water into a colander. In a large heavy skillet cook leeks, red onions, shallots, celery, garlic and herbs with salt and Pepper to taste in butter and oil over moderate heat, stirring until onion mixture is softened, about 10 minutes. Add onion mix to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4 quart baking dish. Drizzle stuffing with broth and bake, covered, in middle of oven for 1 hour. Bake, uncovered, for 20-30 minutes, or until golden brown. Source: Gourmet Magazine, November 1995.
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