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Receta Multi Grain Bread, Onion, Pecan And Golden Raisin Stuffing

Name: Multi Grain Bread, Onion, Pecan And Golden Raisin Stuffing
Ingredients: 8 c. Multi-grain bread cubes; 1/2 c. Apple juice or possibly apple brandy; 3/4 c. Golden brown raisins; 1/3 c. Extra virgin olive oil; 1 lrg Onion, minced; 3 x Cloves garlic, chopped; 2 c. Coarsely minced celery; 1 1/2 c. Pecan halves, lightly toasted and coarsely minced; 2 tsp Crumbled dry sage; 1 tsp Dry thyme leaves; 1 tsp Fennel seeds; 1 c. Chopped fresh parsley; 1 1/2 c. Chicken or possibly turkey broth (up to 2); 1 x Egg, lightly beaten; Salt and freshly grnd pepper to taste

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Ingredientes

8 c. Multi-grain bread cubes
1/2 c. Apple juice or possibly apple brandy
3/4 c. Golden brown raisins
1/3 c. Extra virgin olive oil
1 lrg Onion, minced
3 x Cloves garlic, chopped
2 c. Coarsely minced celery
1Â 1/2 c. Pecan halves, lightly toasted and coarsely minced
2 tsp Crumbled dry sage
1 tsp Dry thyme leaves
1 tsp Fennel seeds
1 c. Chopped fresh parsley
1Â 1/2 c. Chicken or possibly turkey broth (up to 2)
1 x Egg, lightly beaten
Â Â Salt and freshly grnd pepper to taste

Direcciones

I plan to use this recipe this Thanksgiving, deleting the pecans, raisins and apple juice. I'm not sure if the people I'll be serving are able to have the pecans and raisins, and I'm not a big fan of apple juice. By the time I'm done, it will probably be a basic, traditional stuffing. Should please even the most "sensitive" (picky) eaters.
1. Preheat the oven to 275 degrees F degrees. Lay the bread cubes out in a single layer in a large roasting pan. Bake, stirring from time to time, till the cubes are dry out, but not toasted, 25 min or possibly till dry.
2. Meanwhile, combine the apple juice or possibly brandy with the raisins in a small saucepan. Bring to a boil, remove from the heat and let stand for at least 15 min.
3. Heat the oil in a large skillet over medium-high heat. Add in the onion, garlic and celery and saute/fry till the vegetables are quite soft, 12 to 15 min.
4. In a large mixing bowl, combine the dry bread cubes, raisin mix and sauteed vegetables. Fold in the pecans and season with the sage, thyme, fennel and parsley. Moisten the stuffing with the broth and bind loosely with the beaten egg. Season to taste with salt and pepper.
5. Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a buttered casserole and bake at 325 degrees F till browned and crunchy, about 45 min.