Home Cooking

Improvised stuffing- Re: Celery Challenge

Curtis | Nov 21, 200508:15 PM

By a very fortunate accident I decided to use the celery to make a stuffing and I'm happy to say it worked out great. Moist, delicious inside and a crispy outside.

3/4 bunch celery, finely diced
1.5-2 cups carrot, finely diced
1 large onion, finely diced
7 cloves of garlic, roughly chopped
3 sausages, casings removed, crumbled
2/3 loaf of bread (I used a large italian loaf), cubed 1 inch
2 tablespoons chopped fresh sage
2 tablespoons salt
2 cups beef stock (I used the braise liquid from a previous pot roast)
1 tablespoon pepper
2 cups cooked and cooled polenta (with cheese), cubed 1 cm
1/2 cup lard or butter

Preheat oven to 375-400 F.

In a very large saute pan, sweat your celery, carrot, onion and garlic over medium/medium low for around 15-20 minutes

In a large bowl, mix bread, sausage, sage, polenta, salt, pepper until well distributed. Add your stock until the mixture is damp but not waterlogged (liquid amounts may vary to get this consistency). Add your lard, make sure it's pretty evenly distributed in the mixture.

Add your sweated vegetables to the bread/polenta mix, incorporate until well mixed.

Butter a baking container and add your contents into it. Bake in oven at 375-400 for about 45-50 minutes.

Remove and serve to 4 gluttons or 6 average eaters.

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