 Bread
Stuffing
Everyone loves stuffing, and you don't have to wait
until Thanksgiving comes around to enjoy it.
My kids like it any time of year, and I have found it a
great way to use up all those nutritional ends that they
don't like in addition to the bread that someone has
forgotten to use a tie on( and of course shows no signs
of turning blue). I will stuff my meats, vegetables and
fish with bread stuffing, but I will also bake it
alone...it never goes to waste in our house.
The trick to making good bread stuffing is to combine
a variety of breads with different textures. Using every
day supermarket brands of white alone, will not give
your stuffing body. I like to use at least three
different types of white breads. I rarely use brown
bread, as I have found that it gives my stuffing a
grainy taste that I am not crazy about. Anyway, if you
are looking for a "healthy" stuffing, go ahead
and use it...but I guarantee it will have a different
taste. I have found Portuguese bread, mixed with Italian
Bread and plain old white bread works the best. I do not
find it necessary to toast the bread as many stuffing
recipes require. I simply rip it with my hands into
large pieces and then add my other ingredients.
I am as fussy about how my stuffing looks as well how
it tastes. My dressing needs to be "dressed
up"! Therefore I use a lot of minced
"fresh" parsley. I emphasize fresh as there
really is no comparison with the dried. Look at it as
culinary opportunity to sharpen up on your knife skills.
Remember, you shredded the bread with your hands!
Seasoning your stuffing is up to you. I generally use
sage, but you can opt for fresh thyme rosemary or
marjoram...depending on your protein selection. Using
flavored broths will also add additional flavor to your
stuffing. As always, salt and pepper to taste.
Using those knife skills always small to medium dice
your vegetables that you choose to add to your stuffing.
Sautéing your vegetables before you add them to your
stuffing is pertinent. There is nothing worse than to
biting into soft stuffing and discover the vegetables
are not tender.
Unless you add toasted nuts to your stuffing (always a
possibility) you really don't want to have to chew
stuffing. Savor it on the palette and let it slide down!
The amount of liquid to moisten your stuffing will
always vary, depending on the breads that you are using.
I use my hands while adding the liquid being very
careful as to not over mix. I pour with one hand and
toss gently with the other. To test it I give a handful
a light squeeze to see how it holds together. Raw
stuffing should feel moist, but no doughy.
Finally, when stuffing your meat, vegetables or fish,
remember that stuffing expands as it bakes, so don't get
carried away and stuff to stuff. Think gently of your
stuffing and it will bake and develop beautifully; and
you will be proud of yourself!
Bread Stuffing Recipe |
