Overnight Stuffing

Overnight Stuffing

1 large French loaf or 2 small Artisan loaves (like rosemary, focaccia, chiabatta, etc), cubed & dried*

1/2 c butter

2 onions

5 ribs of celery

3 eggs

2-3 T parsley

1 t rubbed sage

1 t thyme

2 c chicken broth

1. Grease a 9x13 pan and set aside.

2. Melt butter in a large pot; add onion & celery and saute until soft.

3. Meanwhile, in a small bowl, whisk eggs.

4. Add herbs to the pot and stir until fragrant; stir in chicken broth. Temper the eggs by adding a little bit of the warm chicken broth to the bowl, then pour the egg/broth mixture into the pot.

5. Add bread cubes to the pot and toss until well-coated; pour into greased pan, cover with foil, and place in the refrigerator.

6. Leaving the foil on, place the pan in the cold oven; turn it on to 400* and set a timer for 30-35 minutes. Remove foil and bake for an additional 20 minutes.

 

 

*You can dry the bread on a baking sheet, either overnight on the counter (covered with a towel) or in the oven at 300* for about 30-40 minutes.

Pumpkin Soup

Pumpkin Soup
2 T butter
1 onion, diced
2 carrots, peeled and diced
1 (red delicious) apple, peeled and diced
1 1/2 T sage
1- 15 oz can pumpkin
3 c chicken broth
1 c whipping cream
salt and pepper, to taste
Parmesan cheese, to taste

1. In a large pot, over medium heat, melt butter; add onion, carrot, apple, and sage; saute until tender, about 10 minutes.

2. Puree the vegetables (add some of the broth if necessary) and return them to the pot.

3. Add the pumpkin and broth and simmer for 15 minutes; stir in the cream and simmer for an additional 5 minutes.

4. Season with salt and pepper; serve topped with Parmesan cheese.