RECIPE HOME          RECIPE OF THE MOMENT 

WHAT'S NEW!

ABOUT US

OUR METHODS

THE BREAD

OTHER STUFF

FINDING US

ON THE GO...

OUR FAVORITE LINKS

     A day in the life of Breadfarm

CLASSIC BREADFARM STUFFING
for a 12-18# turkey

1-14oz pkg BREADFARM Stuffing
2 C diced onions
1 C diced fennel
1 C diced celery
2 cloves minced garlic
1 pound sweet Italian sausage
1 T fresh oregano-finely chopped
2 T fresh sage-finely chopped
2 T fresh parsley-finely chopped
½ C toasted hazelnuts, chopped
½ C dried cranberries
Salt & Pepper, to taste
1 C chicken or turkey stock
1 C white wine
4 T butter-cut into pats

Place BREADFARM stuffing in a large bowl.  Cook sausage until done and add to stuffing.  Sauté onions, fennel & celery in rendered fat from sausage (or olive oil) until soft then add garlic, herbs & salt/ pepper for last minute of cooking & mix well.  Add nuts & dried fruit along with stock/wine & mix well.  Dot top of stuffing with butter pats, cover with foil and place in 350° oven for 30-40 minutes.  Remove cover for last 5 minutes of cooking.  Note: Stuffing should be moist but not saturated if cooking in a turkey, however you may need to add more liquid if you are cooking stuffing separately to ensure moistness.  Enjoy!

 Created by Sirius © 2007  All rights reserved.