Brother Timothys Stuffing Food

BROTHER TIMOTHY'S STUFFING

Steps:

• 1 Preheat the oven to 325 degrees
• 2 Have a rimmed baking sheet and a 3-quart casserole dish at hand
• 3 Spread the almonds in a single layer on the baking sheet; bake for 5 to 10 minutes or until lightly browned and fragrant
• 4 Cool completely
• 5 Warm a large skillet over medium heat
• 6 Add the sausage, breaking it up with a spoon, and cook, stirring frequently
• 7 When the sausage is about halfway cooked, add the chicken livers
• 8 When both meats are cooked through (uniformly brown, with no pink left), use a slotted spoon to transfer them to a bowl
• 9 Pour the skillet drippings into a measuring cup, and add enough of the melted butter to measure 1 cup
• 10 Return the drippings to the skillet over medium-low heat
• 11 Add the onion, rosemary, mint and nutmeg; cook for about 10 minutes, until onions are softened but not browned
• 12 Add the broth, brandy, salt, pepper, spinach and the sausage-liver mixture, stirring to incorporate
• 13 Increase the heat as needed so the liquid is bubbling just at the edges, then remove from the heat
• 14 Place the bread cubes in a large mixing bowl
• 15 Pour the sausage-broth mixture over the bread, and fold to mix evenly
• 16 Stir in the cooled toasted almonds and the Parmesan cheese
• 17 Transfer to the casserole dish, cover tightly with aluminum foil and bake for about 50 minutes
• 18 Remove the foil and bake for about 10 minutes, until lightly browned
• 19 Serve warm

BROTHER TIMOTHY'S STUFFING

Steps:

• put together and cook

TIM'S STUFFING

Steps:

• Preheat oven to 350.
• Melt butter in frying pan and add canola oil.
• Saute onion and celery together.
• While these are cooking, fry the bacon in another pan.
• Remove celery and onion from heat, add the cooked bacon (not the grease) and the parsley, garlic, oregano, and sea salt to the pan and mix well.
• In a large bowl put your plain croutons or dry bread cubes and the corn bread cubes.
• Pour your celery - onion - bacon mixture into the bowl and toss gently with the breads.
• In a smaller bowl stir together the eggs, half the chicken broth and the white wine.
• Pour these liquids into the bread mixture and toss gently again.
• Spread evenly into a casserole baking dish and drizzle the rest of the chicken broth over the top. For moister stuffing use a little more chicken broth.
• Cover with foil and bake for about 40 minutes, then uncover and bake for another 10-15 minutes.
• Tip: If you are using regular corn bread this amount of chicken broth should be fine, if your corn bread is dried you will need more.