Crunchy and full of flavor, this Bread Stuffing is another favorite in my home and a must-have on our table year after year. Made with store-bought bread,
sweet onions, celery, and Granny Smith apples. I added a mix of fresh herbs like sage, thyme, parsley, oregano, and rosemary to boost the taste.
Plus, I tossed in cranberries and toasted almonds for a special touch. To hold everything together, I used a mixture of milk and water,
along with a beaten egg. Instead of traditional chicken broth, I used water infused with Knorr Granulated Chicken Bouillon for an added depth of flavor.
Give this simple yet delicious bread stuffing a try, and I guarantee it'll be a hit at your table!
Metode in 'n oogopslag
nota: Die volledige instruksies word in die resepkaart hieronder verskaf.
- Voorverhit die oond en berei die gereg voor.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Wenke en advies
- Note that I don't add salt to the dish mixture, as I use the chicken bouillon as a seasoning. I add just enough to season it and infuse it with plenty of flavor.
- Stale bread works best for stuffing. If your bread is fresh, cube it and spread it out on a baking sheet. Leave it out overnight, or bake in a 300°F oven for 15 to 20 minutes.
- Niemand hou van droë vulsel nie. Maak seker dat jy genoeg vloeistof (bouillon) byvoeg om jou vulsel klam en geurig te hou. Wees net versigtig om nie te veel by te voeg en dit te sop te maak nie.
- Laat jou vulsel vir 'n paar minute rus nadat dit gekook is. Dit help die geure saamsmelt en maak dit makliker om te bedien.
Sien meer resepte vir broodvulsel:
Resep
Maklike broodvulsel
Bestanddele
Vir die broodvulsel:
- 2 groot soet of geel uie , fyn in blokkies gesny
- 3 seldery stapel , fyn in blokkies gesny
- 2 ouma Smith appels , ongeskil, ontkern en groot blokkies gesny
- 1 koppie bosbessies
- ½ koppie gesnyde geblansjeerde amandels, gerooster
- 9 Bekers broodvulsel tuisgemaak of in die winkel gekoop).
- 1 groot eier , liggies geslaan
- 1 Cup water
- ¾ koppie ingedampte melk of volmelk
- 4 eetlepels Knorr Gegranuleerde Hoender Bouillon
- 113 g (1 stok) ongesoute botter , kamertemperatuur
- 1 eetlepel ekstra suiwer olyfolie of gesmelte botter
- 3 eetlepels gemaalde vars salie
- 2 eetlepels vars tiemie gekap
- 2 eetlepels gekapte vars pietersielie
- 1 teelepel gemaalde vars origanum
- 1-½ teelepels gemaalde roosmaryn
- Kosher sout/gemaalde swartpeper ( om te proe)
instruksies
- Voorverhit die oond tot 375 grade F (190 grade C). Smeer 'n 9-by-13-duim oondbak met botter.
- Plaas die ongekruide broodvulsel in 'n groot mengbak.
- In a medium saucepan over medium heat, melt butter. Add onions, celery, and apples, then season with 1 teaspoon of Knorr chicken bouillon and ½ teaspoon of black pepper.
- Stir in the minced fresh herbs (sage, thyme, rosemary, and parsley). Sauté until soft, about 10 minutes. Combine this mixture with the bread in a large mixing bowl. Stir in the cranberries and sliced almonds.
- In 'n aparte medium bak, klits die eier, ingedampte melk (of volmelk), water en die oorblywende 3 teelepels Knorr-hoenderbouillon saam.
- Gooi die eiermengsel geleidelik oor die broodmengsel, roer om alles eweredig te bedek. Laat dit vir 10 minute rus sodat die brood die vloeistof laat absorbeer.
- Gently toss the mixture again and transfer it to the prepared baking dish. Drizzle 1 tablespoon of olive oil over the top. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking until it turns golden brown, which should take about 15 to 20 minutes more. Serve the stuffing hot.
Notes
Alle voedingsinligting is gebaseer op derdeparty-berekeninge en is slegs 'n skatting. Elke resep en voedingswaarde sal wissel na gelang van die handelsmerke wat jy gebruik, meetmetodes en porsiegroottes per huishouding.