Seasoned Stuffing Recipe
Try this delicious version of Seasoned Stuffing. An easy to prepare stuffing recipe, this Seasoned Stuffing can best be used in poultry dishes!
Summary
CuisineAmerican
Ingredients
| Butter | 4 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 4 cups day-old French bread, crusts removed, cut into 1/4-inch cubes | ||
| 1 or 2 teaspoons minced anchovies, to taste | ||
| Minced parsley | 1/2 Cup (16 tbs) | |
| 1/2cup minced green onion | ||
| Dried thyme leaves | 1/2 Teaspoon | |
| 2 tablespoons boiling water or Chicken Stock | ||
Directions
In a large heavy skillet, melt 2 tablespoons butter in 1 tablespoon olive oil over medium-low heat.
Add the bread cubes and stir well to coat all with butter.
Pan-fry until the bread cubes are golden and crispy, 15 to 20 minutes, stirring occasionally.
Remove and set aside.
Wipe out the skillet.
Return the pan to heat.
Melt the remaining butter in the remaining olive oil.
Add the anchovies, mashing them with the back of a spoon.
Stir in the parsley, onion, and thyme leaves.
Saute them until the onions are tender, about 5 minutes.
When the onions are tender, return the sauteed cubes to the pan.
Sprinkle on the water or stock and stir to moisten all the cubes.
Set aside until ready to use.
Add the bread cubes and stir well to coat all with butter.
Pan-fry until the bread cubes are golden and crispy, 15 to 20 minutes, stirring occasionally.
Remove and set aside.
Wipe out the skillet.
Return the pan to heat.
Melt the remaining butter in the remaining olive oil.
Add the anchovies, mashing them with the back of a spoon.
Stir in the parsley, onion, and thyme leaves.
Saute them until the onions are tender, about 5 minutes.
When the onions are tender, return the sauteed cubes to the pan.
Sprinkle on the water or stock and stir to moisten all the cubes.
Set aside until ready to use.
Chef
