Stuffing
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Made from our hand-formed, hearth-baked breads with
all-natural ingredients and no additives, Grand Central Rustic Stuffing
will transform ho-hum stuffing into a stand-out winner. By slowly
baking our favorite
artisan breads to a crisp, golden brown we bring that hearth-baked
flavor to every bite. We're
sure that you will discover that the best bread makes the best stuffing.
INGREDIENTS
1 - 8.5 oz. Package of GRAND CENTRAL RUSTIC STUFFING
6 tablespoons butter
1 3/4 cups diced yellow onion
1 cup diced celery
2 cloves minced garlic
1 tablespoon each chopped fresh sage and thyme
½ cup chopped fresh Italian parsley
1 teaspoon poultry seasoning
1-2 cups chicken broth
Salt and freshly ground black pepper to taste
OPTIONAL: 2 cups of toasted pecans
DIRECTIONS
Saute celery and onion slowly in butter until tender. Add garlic and stir
for 1 minute. Remove and cool slightly. Add parsley, sage, thyme, poultry seasoning
and 1 cup of the broth. Combine GRAND CENTRAL RUSTIC STUFFING with vegetable
mixture and pecans, if desired. Mix well. Salt and pepper to taste.
If stuffing a bird, add additional broth for a moist but not soggy
consistency - stuffing will absorb drippings as it cooks. To use as a side dish
adding up to 1/2 to 1-cup broth will ensure moistness. Dot top of casserole with butter
before baking at 350 F for 30 minutes.
About 7 cups/Enough for a 10-14 lb bird. Enjoy!
VARIATIONS
With Figs and Prosciutto
Use only one cup of chicken broth.
Add only 1 cup of toasted pecans along with 1 cup of
Madeira wine, ¼ cup chopped Prosciutto, and ½ lb. chopped Dried figs.
With Oysters, Water Chestnuts and Tarragon
Omit pecans, and sage. Substitute 1 cup
slightly sautéed small oysters, 1 cup of sliced water chestnuts and
1 Tablespoon of fresh tarragon (1 tsp. Dried)
With Sausage and Wild Mushrooms
Omit pecans. Add 1 cup of browned sausage meat and
1 cup of sautéed mushrooms. Morels, or reconstituted dried Porcini.
(If strong flavored wild mushrooms are not available try Crimini,
You may want to use double the amount.)
With Fresh Fennel and Leeks
Substitute a large, fresh fennel bulb for the celery and two
large leeks for the yellow onion. Omit the sage and substitute 2
Tablespoon of chopped fresh fennel tops. Peel and cut the fennel bulb
into julienne strips. Clean leeks and cut crosswise into "coins" Sauté
leeks and fennel and proceed as above. If desired, substitute white wine
for part of the stock.
