Sweet-Roll Stuffing

Holidays & Special Occasions Thanksgiving Sweet-Roll Stuffing

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      Sweet-Roll Stuffing:107:
      poultry giblets (chicken, turkey, duck, goose…)
      4 diced onions
      4 ribs celery, diced
      2 bay leaves
      2 quarts water
      1/2 cup butter
      2 garlic cloves, minced
      12 oz sausage
      1 tsp thyme
      1 tsp sage
      1 tsp pepper
      4 eggs
      1/2 cup milk
      1 chicken bouillon cube
      2 cups chicken stock
      12 cups dry sweet rolls, doughnuts, pastries or breads, cut into 1-inch cubes
      Heat oven to 350 degrees F. Butter 4-quart casserole. Boil giblets with 1 cup of the onions, 1 cup of the celery, bay leaves and water. Boil until meat is tender. Strain. Remove giblets. Cool and grind. Save stock. In large skillet, melt butter over medium heat. Add remaining 1 cup each onions and celery. Add garlic. Saute until onion is transparent, about 5 minutes. Add sausage, cover and cook until no longer pink in center, about 6 minutes. Set aside to cool. In large bowl, blend spices, eggs milk, chicken base, chicken stock and dried bread together with wire whisk. Combine all ingredients. Let stand 20 minutes. Mix gently to combine, being careful not to over mix. Bake stuffing separately 2 1/2 hours. 12 servings = about 330 calories.

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Holidays & Special Occasions Thanksgiving Sweet-Roll Stuffing