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!
Il-metodu f'daqqa t'għajn
Nota: L-istruzzjonijiet sħaħ huma pprovduti fil-karta tar-riċetta hawn taħt.
- Saħħan il-forn minn qabel u Ipprepara d-Dixx.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Ħjiel u Pariri
- 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.
- Ħadd ma jħobb mili niexef. Kun żgur li żżid biżżejjed likwidu (brodu) biex iżżomm il-mili tiegħek niedja u togħma. Oqgħod attent li ma żżidx wisq u tagħmilha wisq imxarrba.
- Ħalli l-mili tiegħek jistrieħ għal ftit minuti wara t-tisjir. Dan jgħin biex it-togħmiet jingħaqdu flimkien u jagħmilha aktar faċli biex isservi.
Ara Aktar Riċetti tal-Mili tal-Ħobż:
Ricetta
Mili tal-Ħobż Faċli
għodod
Ingredjenti
Għall-mili tal-ħobż:
- 2 kbir basal ħelu jew isfar , imqatta 'fin
- 3 munzell tal-karfus , imqatta 'fin
- 2 tuffieħ Granny Smith , mhux imqaxxar, bil-qalba u kbar imqatta'
- 1 tazza cranberries
- ½ tazza lewż imqaxxar imfellel, mixwi
- 9 Cups mili tal-ħobż magħmula mid-dar jew mixtrija mill-maħżen).
- 1 kbir bajd , imsawwat ħafif
- 1 Tazza ilma
- ¾ tazza ħalib evaporat jew ħalib sħiħ
- 4 imgħaref Knorr Granulated Chicken Bouillon
- 113 g (1 stikka) butir bla melħ , temperatura tal-kamra
- 1 tablespoon żejt taż-żebbuġa extra verġni jew butir imdewweb
- 3 Imgħaref salvja friska ikkapuljata
- 2 Imgħaref sagħtar frisk imqatta '
- 2 Imgħaref tursin frisk imqatta '
- 1 kuċċarina oregano frisk ikkapuljat
- 1-½ kuċċarini klin ikkapuljat
- Melħ kosher/bżar iswed mitħun (għal togħma)
istruzzjonijiet
- Saħħan il-forn għal 375 grad F (190 grad C). Idlek dixx tal-ħami ta’ 9 bi 13-il pulzier bil-butir.
- Poġġi l-mili tal-ħobż mhux imħawwar fi skutella kbira għat-taħlit.
- 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.
- Fi skutella medja separata, ħallat flimkien il-bajda, il-ħalib evaporat (jew ħalib sħiħ), l-ilma, u t-3 kuċċarini li jifdal ta’ bouillon tat-tiġieġ Knorr.
- Gradwalment ferra t-taħlita tal-bajd fuq it-taħlita tal-ħobż, tfaxxar biex iksi kollox indaqs. Ħalliha tistrieħ għal 10 minuti biex tħalli l-ħobż jassorbi l-likwidu.
- 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.
Noti
L-informazzjoni nutrittiva kollha hija bbażata fuq kalkoli ta’ partijiet terzi u hija biss stima. Kull riċetta u valur nutrittiv se jvarjaw skond il-marki li tuża, metodi ta 'kejl, u daqsijiet tal-porzjonijiet għal kull dar.