Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Surefire Stuffing
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- #31847
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
1 1/2 loaves Italian bread
1 cup pecan pieces
4 ounces unsalted butter
1 large onion, finely chopped
2 celery ribs, peeled/minced
1/2 cup flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 eggs
3/4 cup chicken stock or broth
directions
Cut off 1 inch from the loaves of bread and trim of the bottom crusts. Cut the remaining bread into 1/2-inch cubes and spread out on a baking sheet. Let dry overnight, uncovered.
Preheat oven to 400 degrees F.
Spread the pecans on a small cookie sheet and toast in the oven, stirring once or twice, for about 7 minutes, until fragrant. Let cool.
In a large heavy skillet, melt the butter over moderately high heat. Add the onion and celery and cook, stirring occasionally, until softened but not browned, about 10 minutes. Place the dried bread cubes in a large bowl. Add the contents of the skillet to the bread along with the toasted pecans, parsley, thyme, salt, and pepper. Toss well to combine. In a small bowl, lightly beat the eggs with the chicken stock until blended.
Pour the egg mixture over the ingredients in the bowl and mix until well blended. Let cool completely before stuffing the turkey. You can also put this in a casserole dish and bake at 325 degrees F for 30-45 minutes. Cover it with foil or a lid if it starts to get too brown.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 28, 2013
This stuffing is always a hit. I have been making it for years. We're moving in a few weeks and I packed up all my cookbooks and magazines. I panicked thinking I would have to try to remember the recipe on my own but was glad I found it here. I added it to my bookmarks so we get moved I'll have it to make for Thanksgiving again.
December 14, 2012
I've been making this recipe since it was first published in F&W and everyone loves it. totally recommend it, i usually add some golden raisins. delish!
November 22, 2011
This recipe was published in Food & Wine in 1989. I still have the original magazine and have been making it for my family and friends ever since. I usually have to make 2 or 3 batches due to the big demand. Its easy to personalize the recipe if you like with sliced mushrooms and or apples. if your a vegetarian you can substitute with vegetable broth. Amazing!!!
November 8, 2011
This recipe was originally published in Food and Wine Magazine in the late 80s. I have been making it since then and I recently lost my original copy. I was unable to locate this recipe, even after the magazine staff searched the archives. I took a flyer and search again and here it is! This is the best stuffing ever and I am glad I have it in print again because my memory will eventually fail.