Quick Stuffing

Name: Quick Stuffing
Yield: Makes 6 cups
Cuisine: United States
Ingredients: ¼ teaspoon fresh rosemary, or pinch of dried; ¼ teaspoon fresh rosemary, or pinch of dried; 1 tablespoon fresh sage, or 1 teaspoon dried; 1 tablespoon fresh sage, or 1 teaspoon dried; ¼ cup diced celery; ¼ cup chopped red onion; 1 clove garlic, minced; 2 tablespoons unsalted butter; 5 cups of crisp, dry bread cubes made from white or corn bread; 5 cups of crisp, dry bread cubes made from white or corn bread; 1 egg, lightly beaten (optional); ½ cup chestnut halves; 1 cup fresh or frozen peas; 1 cup fresh or frozen peas; 1 cup stock; 5 cups of crisp, dry bread cubes made from white or corn bread

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Ingredients

2 tablespoons unsalted butter
1 clove garlic, minced
¼ cup

Americas
United States
Side dish
Dinner
Vegetarian

Method

In a skillet, melt 1 tablespoon butter. Sauté the garlic and onion for 1 minute. Add the celery, seasonings, and peas. Sauté for 2 minutes to warm. Add the stock and bring the mixture to a simmer over medium heat. Cook for 5 minutes.
Remove the vegetables from the skillet with a slotted spoon. Reserve. Raise the heat, bring the liquid still in the skil