Food recipes
Ibby's Pumpkin Mushroom Stuffing
Ibby's Pumpkin Mushroom Stuffing Ingredients: wheat flours, bread, unenriched celery, raw butter, without salt fresh red onions, mushrooms, white, raw spices, rosemary, dried spices, tarragon, dried chives, raw parsle...
Ibby's Pumpkin Mushroom Stuffing
Ingredients:
wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
Directions:
Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter or margarine in a large pan over medium heat.
Add celery and onions; cook for about 10 minutes.
Add mushrooms; cook, stirring, for about 8 minutes.
Mix in herbs, salt, and pepper.
Fold in bread cubes.
Add enough broth to moisten.
Transfer to prepared dish.
Cover with foil, shiny side down.
Bake for 40 minutes.
Uncover, and bake for 10 minutes to crisp top.
Ingredients:
wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
Directions:
Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter or margarine in a large pan over medium heat.
Add celery and onions; cook for about 10 minutes.
Add mushrooms; cook, stirring, for about 8 minutes.
Mix in herbs, salt, and pepper.
Fold in bread cubes.
Add enough broth to moisten.
Transfer to prepared dish.
Cover with foil, shiny side down.
Bake for 40 minutes.
Uncover, and bake for 10 minutes to crisp top.