Mid-Atlantic Stuffing

Ingredients
  • 6 cups old fashioned white bread
  • 4 ounces (1 stick) butter
  • 2 onions, chopped
  • 4 ribs, chopped
  • 1 pound crab meat
  • 2 tablespoons crab boil seasonings
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot pepper sauce
  • 1 cup chopped fresh herbs such as thyme, parsley, chives or chervil
  • 1/2 cup green pepper, chopped
  • 1/2 cup red pepper, chopped
Directions
  • Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.

  • Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.

  • In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.

  • Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.

  • For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.


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