T H E T A N G L E W O O D G R O U P C H E F ' S R E C I P E · 2 teas p oon s dr i ed r u bbed s ag...
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THE TANGLEWOOD GROUP CHEF'S RECIPE • BREAD STUFFING • Serves 4 to 6 people 1.5 cups chicken broth 2 ounces dried mushrooms 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 tablespoon vegetable oil 1 tablespoon kosher salt 3 to 4 cups Challah bread, cut into 1/2-inch cubes 4 ounces unsweetened dried cherries 2 ounces chopped pecans 2 whole eggs, beaten 2 teaspoons dried rubbed sage 2 teaspoons dried parsley 1/2 teaspoon freshly ground black pepper Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat a large pot. Heat oil in pot. When oil is hot place mushrooms, onion, celery and green peppers and sauté until onions are translucent. Next pour broth into the pan into mixture. Bring to a boil. Add remaining ingredients EXCEPT BREAD AND EGG. Remove from heat and let stand for 5-10 minutes. Next mixed cubed bread into mixture. Lastly mix eggs into mixture. You may have to use your hands to thoroughly mix it together. If it’s a little wet that’s ok. The turkey will absorb the liquid. Place the stuffing into the large roasting pan. Bake on 350 degrees until internal temperature is 165 degrees or warmer.
Transcript of T H E T A N G L E W O O D G R O U P C H E F ' S R E C I P E · 2 teas p oon s dr i ed r u bbed s ag...
T H E T A N G L E W O O D
G R O U P C H E F ' S
R E C I P E
• B R E A D S T U F F I N G •
Serves 4 to 6 people 1.5 cups chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil
1 tablespoon kosher salt
3 to 4 cups Challah bread, cut into 1/2-inch cubes
4 ounces unsweetened dried cherries
2 ounces chopped pecans
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat a large pot. Heat oil in pot. When oil is hot place mushrooms, onion, celery and green peppers and sauté until onions are translucent. Next pour broth into the pan into mixture. Bring to a boil. Add remaining ingredients EXCEPT BREAD AND EGG. Remove from heat and let stand for 5-10 minutes.
Next mixed cubed bread into mixture. Lastly mix eggs into mixture. You may have to use your hands to thoroughly mix it together. If it’s a little wet that’s ok. The turkey will absorb the liquid.
Place the stuffing into the large roasting pan. Bake on 350 degrees until internal temperature is 165 degrees or warmer.
