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!
Metòd yon ti koutje sou
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
- Chofe fou a epi prepare plat la.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Konsèy ak konsèy
- 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.
- Pa gen moun ki renmen fars sèk. Asire w ke w ajoute ase likid (bouyon) pou kenbe fars ou imid ak gou. Jis fè atansyon pa ajoute twòp epi fè li twò mouye.
- Kite fars ou a repoze pou kèk minit apre kwit manje. Sa a ede gou yo melanje ansanm epi fè li pi fasil pou sèvi.
Gade plis resèt pou fars pen:
Recipe
Fars pen fasil
Engredyan
Pou fars pen an:
- 2 gwo zonyon dous oswa jòn , tise byen rache
- 3 pil seleri , tise byen rache
- 2 granmè Smith pòm , san kale, nwayo ak gwo koupe
- 1 tas CRANBERRIES
- ½ tas tranche amande blanchi, griye
- 9 Tas fars pen endijèn oswa achte nan magazen).
- 1 gwo ze , lejèman bat
- 1 Cup dlo
- ¾ tas lèt evapore oswa lèt antye
- 4 gwo kiyè Knorr Bouillon poul granulé
- 113 g (1 baton) bè san sale , tanperati chanm
- 1 gwo kiyè lwil oliv siplemantè jenn fi oswa bè fonn
- 3 Gwo kiyè mens sal fre
- 2 Gwo kiyè koupe tim fre
- 2 Gwo kiyè koupe pèsi fre
- 1 ti kiyè mens origan fre
- 1-½ ti kiyè luil mens Rosemary
- Kosher sèl / pwav nwa tè ( Goute)
enstriksyon
- Chofe fou a a 375 degre F (190 degre C). Grese yon plat boulanjri 9-pa-13-pous ak bè.
- Mete fars pen san sezon an nan yon gwo bòl melanje.
- 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.
- Nan yon bòl mwayen separe, fwe ansanm ze a, lèt evapore (oswa lèt antye), dlo, ak rès 3 ti kiyè luil bouyon poul Knorr yo.
- Piti piti vide melanj ze a sou melanj pen an, voye pou kouvri tout bagay respire. Kite li repoze pou 10 minit pou kite pen an absòbe likid la.
- 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.
nòt
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.