Versatile Stuffing.

Versatile Stuffing.

Making a quick bread stuffing for a plump chicken, turkey, pork tenderloin or my favourite rolled in some juicy pork back baby ribs. Lightly seasoned with kosher salt and black pepper, herbed with some thyme, sage for a chicken or rosemary, oregano for lamb, or garlic, onion, thyme and parsley for pork. Add some dried apple or some chopped sautéed mushrooms. The flavour combinations depend on what flavour you like and have on hand.

 

Start with a med hot fry pan and fry up about a half pound of bacon. Pour off the rendered bacon grease just before starting to brown.

 

 

 

 

Add in a chopped half onion and a rib of celery. Continue to sauté on med high heat stirring to evenly cook.

 

 

 

 

 

 

Add in the seasonings and mix in well. This batch has oregano thyme and sage, salt, pepper.

 

 

 

 

 

Continue to sauté and deglaze with some white wine. Loosen up that cooked on residue and continue to stir.

 

 

 

 

 

Add in some chicken stock. Adding this moisture will add extra flavour and makes the bacon mixture soft and delicious.

 

 

 

 

 

 

Now get some day old crusty bread cubed up. This bread load is about half a loaf of french bread with some of the crust removed.

Add in a fresh cracked egg and pour over the bacon veg mixture.

 

 

 

 

 

Now I add about 2 ounces of 10% cream and a few more ounces of the chicken stock. Just enough to soften up the bread. Mix by hand till all the bread is coated. It should be suitably moist but not soggy.

 

 

 

 

 

You now have some ready set stuffing to stick in anything you have on hand.

 

 

 

 

 

Bake for 35 minutes at 350 degrees covered if you need it for a side dish.

 

Get stuffing!

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