leilani's famous stuffing
leilani's famous stuffing
1 large onion chopped
2 carrots chopped
2 ribs of celery chopped
1 cup of mushrooms chopped(button or crimini)
1/4-1/2 cup pine nuts(toasted)
1/4-1/2 cup raisons or dried cranberries
1 can of cream of mushroom soup
1 can swanson chicken broth
1 tsp sage
2 tsp poultry seasoning
few dashes s&p
fresh italian flat leaf parsley chopped
stale bread cubes
milk
step one
chop all veggies and toss in a medium hight heat pan with a little oil and butter saute until kinda soft
step two
put the pine nuts on a cookie sheet and put in a 250-275 oven,to toast them.keep an eye on them don let them burn
step three
mix chicken broth and mushroom soup together in the biggest mixing bowl you have.add sage,poultry seasoning,and s&p to the mixture
step four
take the veggies off the heat and let cool.take pine nuts out of the oven let cool.chop parsley ad to the mixture in the big mixing bowl.
step five
put raisons or dried cranberries,veggies,pine nuts and bread cubes into the mixing bowl full of soup and mix together
step six
add milk if the stuffing looks to dry.remember dont add to much milk though because the drippings in the turkey will also moisten the stuffing during cooking
note:if there is extra stuffing that wont fit in the turkey put it in a baking pan and cover with tinfoil.put the extra stuffing in the oven the last 30-40 mins of the turkey cooking
