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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roon's Stuffing Recipe

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This recipe for Roon's Stuffing is from The Patterson/Vizza Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. (500g) loaf buttermilk bread or egg bread, cut into 1/2" cubes
6 T. butter
2 large yellow onions, chopped
1 lb. sliced mushrooms
3 celery stalks, chopped (I usually add a little more)
2 T. chopped fresh tarragon or 2 tsp. dried tarragon (fresh is better)
1/2 c. chopped fresh parsley
3/4 c. (6 fl.oz.) chicken broth
salt and pepper, to taste
2 eggs, beaten until blended

Directions:
Directions:
1. Preheat oven to 400º

2. Spread the bread cubes in a single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl

3. Melt butter in a large, heavy frying pan over medium-high heat. When hot, add onions and cook, stirring occasionally, until golden brown, about 20 minutes.

4. Reduce heat to medium. Add celery and mushrooms and cook, stirring frequently, until tender, about 8 minutes.

5. Add to the bread cubes along with the tarragon and parsley.

6. Add chicken broth to the frying pan and bring to boil, scraping up any browned bits. Add to bread cubes and season with salt and pepper to taste. Mix in the eggs and toss to combine all ingredients.

7. Butter a 13x9x2 inch baking dish and spoon stuffing into pan. Cover with foil.

8. Preheat oven to 325º. Bake for 30 minutes. Uncover and cook until top is brown. About another 30 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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