*  Exported from  MasterCook  *
 
                             SUREFIRE STUFFING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Holiday
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   x            Loaves Italian Bread*
    1       c            Pecan pieces (4 oz)
    4       oz           Unsalted butter
                         Large onion, finely chopped
    2       x            Celery ribs, peeled/minced
      1/2   c            Flat-leaf parsley, chopped
    2       tb           Fresh thyme, chopped**
    1       t            Salt
    1       t            Pepper, freshly ground
    2       x            Eggs
      3/4   c            Chicken stock***
 
   *   about 1 pound ** or 2 ts dried *** or canned broth
   Cut off 1 inch from the loaves of bread and trim of
   the bottom crusts. Cut the remaining bread into
   1/2-inch cubes and spread out on a baking sheet. Let
   dry overnight, uncovered. Preheat oven to 400 degrees.
   Spread the pecans on a small cookie sheet and toast in
   the oven, stirring once or twice, for about 7 minutes,
   until fragrant. Let cool. In a large heavy skillet,
   melt the butter over moderately high heat. Add the
   onion and celery and cook, stirring occasionally,
   until softened but not browned, about 10 minutes.
   Place the dried bread cubes in a large bowl. Add the
   contents of the skillet to the bread along with the
   toasted pecans, parsley, thyme, salt, and pepper. Toss
   well to combine. In a small bowl, lightly beat the
   eggs with the chicken stock until blended. Pour the
   egg mixture over the ingredients in the bowl and mix
   until well blended. Let cool completely before using.
  
 
 
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