Sunday, October 20, 2013

Thanksgiving Stuffing Recipe

1 cup Chopped celery (farmer's market)
1/2 cup Chopped onion  (farmer's market)
1/4 cup margarine or butter (Naked Cow Dairy)
1 tsp. Dried sage crushed  (farmer's market)
1/2 tsp. Dried thyme crushed  (farmer's market)
1/4 tsp. Pepper  (farmer's market)
1/2 cup Macadamia nuts chopped (Macadamia Nut Farm Outlet)
1/2 cup Dried cranberries (these cannot be found in Hawaii sorry) 
1/2 cup Chicken broth (no local brand was found) 
2 Loaves KING'S HAWAIIAN Original Hawaiian Sweet Round Bread cubed (approx. 1/2 inch cubes, 6 cups) 
To Make: 
Step 1
Cook celery and onion in margarine or butter in a small saucepan until tender. 
 Step 2
Remove from heat. Stir in sage, thyme, and pepper.  
Step 3
Place dry bread cubes in a mixing bowl.  
Step 4
Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Step 5
Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, acover and chill casserole dish until ready to bake. 
Step 6
Bake the stuffing, covered, at 325°F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

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