sleepyfairy: (sad goth)
[personal profile] sleepyfairy posting in [community profile] cookability
 I like this style of dressing because it tastes and presents quite fancy but it has less ingredients and work than making regular stuffing from scratch, and it's distinctly different from mainland stuffing I can get out of boxes.

The savoury referred to in this recipe refers to summer savoury, a somewhat lesser-known spice. It can be replaced with an equal mix of sage and thyme, though it will taste a little different.

4-5 cups coarsely broken bread crumbs (use stale bread and just break it up with your hands. If you're like me and forget you have bread out, you've got plenty of stale bread.)
2-4 tbsp dried or fresh summer savoury.
1/4 of a small sweet onion, chopped
1 clove crushed and chopped garlic
4 tbsp melted butter
1/2 cup of chicken or vegetable stock (if vegan)
salt and pepper to taste.

In a medium pot over low heat, saute the chopped onion and garlic in the butter until both are soft and the smell increases. In another bowl combine the breadcrumbs, savoury, salt, and pepper. Add the cooked onions and the chicken stock to the big bowl and combine all the ingredients with your hands (but be careful not to burn yourself).

Use as stuffing for any poultry, which can include small game birds.

Alternately, as an option for vegans, cook it in the oven by placing it in a covered casserole dish and bake at 250 degrees fahrenheit for about half an hour. Serve over french fries with gravy (either vegetable gravy or beef gravy is my preference).

Date: 2017-04-21 04:33 am (UTC)
msilverstar: (Default)
From: [personal profile] msilverstar
That's pretty much our recipe too, it's tasty!


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