Regardless of whether you have just gotten your elements for Thanksgiving stuffing, no stresses, you can at present make this formula and heat it in a bundt skillet. Any stuffing formula will work I would simply add an extra 3 eggs to your formula to guarantee the stuffing remains soggy.
I think this is totally flawless and will be a gem on your feasting table!This is the formula I utilized for the stuffing, however you can completely utilize your preferred formula.
- 1 loaf of day old french bread, cubed (or can buy a bag of stuffing bread cubes in the bakery of your grocery store)
- 4 slices of bacon
- 1 large onion, finely diced
- 3 stalks of celery, finely diced
- 10 fresh sage leaves, finely chopped
- 2/3 cup fresh parsley, chopped
- Salt and pepper
- 4 eggs, beaten
- 2-3 cups chicken broth
- Cooking spray
- If you bread is fresh, preheat the oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes. Stirring half way until the bread is firm.
- Increase oven temperature to 400 degrees.
- In a large skillet cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery saute for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.
- Chop or break up piece of bacon and add to skillet.
- In a medium bowl combine chicken broth and eggs.
- In a large bowl add bread, sauteed vegetables, chicken broth and egg mixture and gently mix until combined. Add more chicken broth if it seems to dry.
- Spray bundt pan with cooking spray. Fill the bundt pan with stuffing and press down to pack it into the pan. Bake uncovered for 30- 40 minutes.
- Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.
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