~Now to finish off the my Thanksgiving Menu~ whether you call it stuffing or dressing, it is the yummy, crunchy, savory stuff that we all need, want and have to have with the Thanksgiving turkey.
I always put an Italian spin on mine. It is a side dish with attitude and swagger, good enough to stand on it's own on the menu, and when there are vegetarians in the house it does.
I add sundried tomatoes which gives this stuffing it's hearty and smokey flavor.
Sun-dried Tomato Stuffing
1 (1-pound) loaf crusty country-style bread, sometimes I use a crusty olive bread cut into cubes.
- 6 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 1/2 cups finely chopped onion
- 1 1/2 cups thinly sliced celery
- 2 cups chopped portabello mushrooms
- 1 cup chopped sun-dried tomatoes in oil
- 1/3 cup chopped fresh sage
- 4 teaspoons chopped fresh thyme
- 2 tablespoons butter for pan and foil
1 3/4 cups low-salt chicken broth or turkey stock or vegetable stock, heated
PreparationPreheat oven to 375°F.
Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).Place in a large bowl.
Heat Olive Oil in large skillet over medium-high heat. add garlic, onion, celery, and mushrooms sauté until vegetables are soft, about 10 minutes; add sage and thyme.
Butter 11x7x2-inch baking dish. In the large bowl, stir vegetable mixture and sun-dried tomatoes, into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 10 minutes longer, and serve.
Italian Style Turkey is next, then the menu will be complete~ Stay Tuned