Sunday, June 26, 2016

Thanksgiving dressing

  • Two onions, well chopped.
  • Chopped celery, three stalks.
  • 2 tablespoons vegetable oil.
  • 2 tablespoons of garlic powder.
  • Cooked bacon that is sliced into four pieces at least.
  • 2 cups of turkey stock.
  • Some salt and pepper.
  • 2 large wheat loaves of bread sliced into cubes then left to stay overnight, or to be baked for 40 minutes at 200°F.
  • I full cup of minced parsley.
To proceed you need to:
  • Preheat the oven to 400°F. While heating, get the bundt pan and smear it with the non-stick spray
  • Pour the celery and onions into a heating pot with vegetable oil and leave to cook for 5 minutes. Make sure you stir to insure that they are well cooked.
  • Pour the garlic powder, pepper, salt and bacon on top of the cooked celery onions and keep on stirring for one minute.
  • Mix the turkey or chicken stock, minced parsley and the eggs in a big bowl.
  • Add the cubed bread on the bowl and mix well, the on top add the vegetable oil and stir again before transferring the mixture into a bundt pan,
  • Bake for 40-45 minutes until it turns golden brown in color and increases in amount.
  • Remove and leave to cool down before serving and enjoying!

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