November 22, 2010

Thyme and Portobello Un-Stuffing


Ingredients:
25 slices torn sandwich bread
2 large onions, diced
1 bunch celery, diced
1/2 cup chicken or turkey stock
1 tablespoon butter
2 tablespoons olive oil
2 eggs, beaten
3 tablespoons fresh thyme leaves
2 tablespoons minced parsley
4 portobello mushroom caps, diced
1 teaspoon white pepper


Directions:

In a large pan, saute celery, mushrooms and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add to bread cubes in bowl and add the spices and herbs.



Combine with egg and broth. Form medium-sized balls. Refrigerate until ready to use, up to overnight.


Place balls in the bottom of the roasting pan under the rack and around the turkey (or chicken) on the rack for the last 1/2 hour of roasting and cook until cooked through.


Yield: 8-10 servings
My thoughts:
I love stuffing. Sometimes I make a whole turkey or chicken just so I can make stuffing. Of course, this is technically not "stuffing" but it is way better than the in-a-separate-dish "dressing" people make. It is the best of both worlds: infused with juices from the turkey and crispy around the edges. Yum, yum, yum. My mom made stuffing this way growing up but much plainer. The herbs and meaty mushrooms add a lot to the awesomeness. My brother was so enthralled by it, he packed a baggie full of stuffing scraps to take home.

Also pictured:
slow cooked sauerkraut
hot pepper butternut squash
fig glazed turkey
herbed green & wax beans




3 comments:

  1. EEEEKKKK! Thank you! Thanksgiving is a balancing act at my house. The Italian contingent isn't thrilled with Turkey and the Americano's want all of the "fixins". I just created the menu and because I read this post, I realized that I forgot the STUFFING! Thank you for giving me a recipe that the entire clan can enjoy.
    Grazie

    ReplyDelete
  2. That sounds like a delicious and necessary addition to my Thanksgiving dinner :)

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  3. Gotta wake up early tomorrow and hit the market to grab myself thyme leaves. Will surely try this dish tomorrow. I still have turkey stock at hand.

    ReplyDelete

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