This year, we decided to "jazz up" the Stove Top Stuffing we intended to prepare for our Thanksgiving meal. The results were excellent, and I wanted to post it in the EOTE Cafe Blog.
Ingredients:
1. 1/2 stick unsalted butter
2. 1/2 white onion, diced
3. 2 celery ribs, diced
4. 1 cup sliced and blanched almonds
5. 1 Honeycrisp apple, peeled and diced
6. 1 cup dried cranberries
7. 1/2 teaspoon dried sage
8. 1/2 teaspoon dried rosemary
9. 2 boxes of Stove Top Stuffing, flavored for Turkey
10. 32 ounces of chicken broth
Directions:
1. Pre-heat your oven to 350F.
2. Melt the butter in a large pot. Once the butter is melted add the blanched almonds and saute for 3-4 minutes. Next add the onion, celery, apples, sage and rosemary.
3. Saute this mixture for 5-7 minutes to soften the onions, celery, almonds, and apple. Remove from heat.
4. Stir in the chicken broth, then add the Stove Top Stuffing and mix until well blended.
5. Transfer the mixture to a 9 inch by 13 inch greased casserole.
6. Bake in the pre-heated oven for 40-45 minutes. Remove from the oven and serve.
Cook's Notes:
This was incredibly easy to make and the results were fantastic.
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