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Having never liked stuffing, when I was presented with it at
Thanksgiving at my in-laws, I politely took a small amount.
Needless to say, it was the best stuffing I've ever had. The
recipe although is simple - in that it isn't difficult, it takes
a few hours to make. However, with some minor edits, you can
easily cut down the time by using pre-made chicken broth instead
of creating your own.
Also, this recipe is for about 15 people. I don't have a smaller
version. I tend to make the whole batch and freeze most of it
for later.
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Serves: 15 |
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Ingredients |
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Italian Name |
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3 chicken breasts boiled and
shredded |
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polo |
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6-8 stalks of celery diced |
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sedano |
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3-4 onions diced |
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cipolle |
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5 Tablespoons butter |
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burro |
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3 Tablespoons of olive oil |
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olio d'oliva |
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4 1/2 loaves white bread toasted |
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pane |
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3 teaspoons of poultry seasoning |
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condimento di pollame |
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Instructions |
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| 1. |
In a
large pot, lightly boil 3 chicken breasts for about 3 hours
(adding more water as needed) |
| 2. |
Toast
the slices of bread in an oven at 390 degrees F. turning over
after a few minutes. Place them on cookie sheets. |
| 3. |
Saute
the celery and onion in 3 Tablespoons of butter and 2 Tablespoons
olive oil until tender. |
| 4. |
When
chicken is done boiling, shred and set aside in a bowl (keep
water for broth). |
| 5. |
Add the
celery and onion to the chicken water along with 3-4 teaspoons
of poultry seasoning (This is to taste too) |
| 6. |
Take
the bread and dip in the broth and tear into bite size pieces.
Put in a very large pan or bowl to mix later. |
| 7. |
Add the
chicken and mix all together. |
| 8. |
Butter
your baking pans and bake at 350 degrees F. for 45min. to
an hour uncovered. |
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I have lots of tips
here, so please read them all. They will help. |
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TIP #1:
Cut your time drastically by using store bought chicken broth.
You will want about a gallon of broth, so add in water, such
as the water that is used to boil the chicken. |
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TIP #2:
Technically, you don't have to use shredded chicken or chicken
at all. But it does help. |
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TIP #3:
To keep your hand from burning, let the broth cool before
dipping the bread. You can mix it with tongs or use hands
to tear the pieces. |
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TIP #4: Taste
Test! Because this is a family recipe, measurements are approximate.
Make sure to taste test the broth, especially with the poultry
seasoning. For the video version I used 2 Tablespoons of poultry
seasoning. It was probably a little too much for me, but my
husband liked it. Even my mother in law sometimes adds in
bullion if it needs more flavor. So experiment. |
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TIP #5:
For a smaller quantity cut the loaves down to 1 1/2 loaves
of bread. For the remaining ingredients, cut down by 1/3 I
would say. The most important thing is to make sure you have
enough broth. |
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TIP #6:
Only use white bread. Whole wheat bread will not taste the
same. I don't know about gluten free breads like rice bread
etc. |
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TIP #7: If
you don't like your stuffing too moist, mix it up half way
through baking. |
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TIP #8:
To save additional time, try toasting the bread the night
before. This will help too! |
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