I am getting excited for Thanksgiving on Thursday! Looking forward to seeing family and friends, and enjoying my dad's wonderful cooking. Dad agreed to share his recipe for one of the dishes I look forward to every year- his fantastic holiday stuffing. Now you too can make it part of your Thanksgiving spread!
Piñon Stuffing
By Jim Madison
Ingredients
2 or three bunches of scallions, thinly sliced
2 sticks of butter (or margarine for vegan option)
2 teaspoons tarragon (crush it after you measure, or use four tsp. fresh chopped)
1 teaspoon savory
1 bunch Italian parsley (enough to make 1 cup chopped)
1/2 cup pine nuts
12 to 14 cups fresh bread crumbs (or about 10 to 12 cups dried crumbs)
A couple of sticks celery, thinly sliced
Directions
Melt the butter in a large pan and sauté the scallions until they are limp but not crispy or brown. Add the celery and spices and sauté briefly. Pour the mixture over the bread crumbs, stirring to coat evenly. (If you use dry crumbs, add water first to rehydrate them before pouring the butter and seasonings on.) Stir in the pine nuts.
Put some of the stuffing in the turkey just before baking and bake the rest for an hour or so in a separate covered pan.
Pass around the table and enjoy!
Piñon Stuffing
By Jim Madison
Ingredients
2 or three bunches of scallions, thinly sliced
2 sticks of butter (or margarine for vegan option)
2 teaspoons tarragon (crush it after you measure, or use four tsp. fresh chopped)
1 teaspoon savory
1 bunch Italian parsley (enough to make 1 cup chopped)
1/2 cup pine nuts
12 to 14 cups fresh bread crumbs (or about 10 to 12 cups dried crumbs)
A couple of sticks celery, thinly sliced
Directions
Melt the butter in a large pan and sauté the scallions until they are limp but not crispy or brown. Add the celery and spices and sauté briefly. Pour the mixture over the bread crumbs, stirring to coat evenly. (If you use dry crumbs, add water first to rehydrate them before pouring the butter and seasonings on.) Stir in the pine nuts.
Put some of the stuffing in the turkey just before baking and bake the rest for an hour or so in a separate covered pan.
Pass around the table and enjoy!
1 comment:
Ooo it's my favorite stuffing! Too bad I won't be able to share it with you this year, but I'll be thinking about it. :)
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