Thanksgiving Dinner:Sage Stuffing KRISSCOP's 50th Traditional Cache
krisscop: done with this one:9
Thanksgiving Dinner:Sage Stuffing KRISSCOP's 50th
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Sort of Park and Grab if you are familiar with a couple of my Alma Hides.
PLEASE place cache back carefully for the next cacher.
Krisscop boils the neck and pulls the meat off to put in the stuffing. Under NO circumstances would she say put the giblets and livers in...that is for the cat's and dogs.
Make it ahead...forget about stuffing it inside the Turkey.
Sage Stuffing:
1 lb. pork sausage, crumbled (Optional)
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot (heck Use an ONION)
2 stalks celery, minced (I just grab a bunch of Stalks)
1 cup mushrooms, sliced (Krisscop deletes the mushrooms even tho her muggle spouse LIKES the slimy things)
1/2 teaspoon sage, chopped (or mix dried sage in a little water and throw that in)
1/2 teaspoon paprika (optional)
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Herb Cubed Stuffing cubes (Or Make a bunch of toast and crumble that in and save big money)
1-2 eggs
3-4 tablespoons parsley, chopped
Crumble pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
Additional Hints
(Decrypt)
Gbr Xvpxre
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