Directions: |
Directions:Tear loaves of bread into pieces about 1/2-1" each place in aluminum pan and toast in oven, turning every 5-7 minutes to ensure all pieces get toasted. It's a good idea to do this the night before then let it sit covered in foil until the morning.
Cook bacon in a skillet until slightly crisp. Remove from skillet, leave bacon drippings.
Add onion, green pepper and celery to hot bacon drippings and saute until tender. If including mushrooms, add at the end as they will take the least amount of time to cook. Season with some salt, pepper and poultry seasoning.
Combine toasted bread, sauted vegetables and bacon in a bowl (toss with your hands). Slowly add melted butter until bread and vegetables become slightly coated. Next, begin to add red wine (Cabernet or Chianti is best) slowly while tossing bread and vegetables. You will probably need someoe to help with this step! Stuffing should not be soggy, it should form dense clumps. Add salt, pepper or additional poultry seasoning to your liking. Cover until ready to use.
This stuffing can be served cold, room temp, and or stuffed in the bird. The "Baker" family likes to eat it cold, for days, storing in large zip lock bags! |
Personal
Notes: |
Personal
Notes: This stuffing seems to be a favorite of the Baker familyl, but not so much by the Gormans! It's okay since part of being in a marriage is learning new things from your new family! When we would go to Vegas for Thanksgiving with the Bakers, we would always make so much stuffing that we got to take a big ziplock bag home. Dad and I would eat most of it on the road before we got home. This was not a favorite of Sam or Kurt. But as adults your tastebuds have changed. Hopefully this is something you and Kali will continue to enjoy in your home.
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This recipe for Grandma Bakers Stuffing is from