Mark
Salter's Thanksgiving Stuffing From The Inn At Perry Cabin
6 portions
Ingredients
8oz sliced
white bread with out crusts
4oz of peeled stick celery cut into cubes (2cm squares)
3oz chopped white onion
21/2 oz unsalted butter
1TBS freshly chopped or dried sage
2TBS chopped curly parsley
2 eggs
¼ cup heavy cream
½ cup chicken broth
4oz sliced dried apricots
3oz Peeled chestnuts (optional) may need to use fresh or look at high
end gourmet market for peeled and frozen)
Method of Preparation
1 cut
the sliced white bread into 1 inch cubes. Add the chopped parsley and
the sliced dried apricots.
2 Cook the diced onion and the celery in the butter for 3-4 minutes,
then add the chopped sage and parsley. Slice the peeled chestnuts and
add to the stuffing then
Lightly season with salt and pepper.
3 In a stainless bowl mix the eggs with the chicken broth and the heavy
cream, season with salt and pepper.
4 Pour onto the bread mixture and gently combine.
5Butter a pie dish 8 inches wide by 21/2 inches deep. Fill the dish
with the stuffing and place in a water bath, then bake at 375f for 25-30
minutes until cooked and the top is lightly golden. Serve immediately
with Salter's cranberry-orange and Port relish, roast turkey and ladles
of gravy.
Happy Cooking and
Happy Holidays
