Recipe by Blanket Girl
I haven't tried this, I found it VERY randomly while trying to type an English draft due the NEXT day. I think I like this site too much!! Anyway it's from an old edition of the Cincinnati Post online (12/18/02), in an article about holiday food. It sounds AMAZING, and I have trouble finding yummy stuffing recipes that don't have fruit in them (can't stand the sweet/savory combo). Anyway here it is so I don't lose it, maybe someone will review it before the next holiday season when I'm likely to get to it!
Top Review by tupper-gal
Blanket Girl's recipe peaked my interest since I needed to do something with a loaf of sourdough bread and I had fresh sage leaves on hand, and I love walnuts. My loaf of bread was not a baguette, so since the recipe didn't give the quantity in measurements, after looking through a few other recipes, I decided on 6 cups of cubed bread. Using a food processor using the "S" ring, I mixed the fresh sage leaves and the walnuts together and pulsed them until I got the desired size for the walnuts and then set that aside. I cut back the butter to 3/4 cup. After changing the blade on the food processor I sliced the onions and celery, and used dried sliced garlic,sauteeing them in the butter as directed, then added the nuts and sage leaves. Being vegetarian, I don't have chicken stock on hand, so I used 2 tsp. of McKays chicken seasoning in 2 cups of boiling water for my broth. I followed her directions adding the broth a little at a time. When I finished her recipe, I decided the mixture looked too dry, so I added 3 well-beaten extra-large eggs. I baked mine in a 9" square pan for 35 minutes at 350 degrees and it came out really nice. I served it with cranberry sauce and was very pleased with the result. The walnuts add a nice crunch and the sage is subtle, not over powering. I think you'll be pleased with this recipe.
- 1 day-old sourdough baguette
- 1 medium onion, diced
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 10 fresh sage leaves, chopped
- 3⁄4 cup toasted chopped walnuts
- 2 cups chicken stock or 2 cups turkey broth
- 1 cup butter
- salt and pepper
Directions See How It's Made
- Heat oven to 350 degrees.
- Dice the baguette into 1-inch cubes.
- Spread out on a sheet pan and toast in the oven for 5 to 7 minutes, until golden brown.
- Saute onions, celery and garlic in butter until onions are soft and translucent.
- Add walnuts, bread, sage and coat with the butter mixture.
- Add the stock a little at a time so that the bread absorbs the liquid evenly.
- Season with salt and pepper as desired.
- Turn stuffing into a greased, shallow baking pan and bake at 350 for 30 minutes, uncovered.
- Variation: To reduce fat, substitute more broth for some of the butter.
- Have extra bread or commercially made plain stuffing cubes on hand to stretch the butter-rich recipe as desired.