Country Recipe Magazine Recipe For Hand Recipe For Stuffed

BAKED STUFFED TOMATOES WITH HERBS

Steps:

• Preheat oven to 400°F. Toss bread with 4 Tbsp. of the olive oil and spread on a rimmed baking sheet with the nuts. Bake 5 to 7 minutes or until bread is crisp and golden and nuts are toasted.
• Halve the tomatoes. Remove and discard seeds. Scoop out flesh from tomato halves, coarsely chopping any large pieces, and place in a medium bowl. Add toasted bread and nuts, mushrooms, thyme, garlic, 1 tsp. kosher salt, 1/2 tsp. ground black pepper, and remaining 4 Tbsp. olive oil; toss. Spoon bread mixture into tomato halves. Place on baking sheet.
• Bake 15 to 20 minutes or until tops are browned and tomatoes just start to collapse. If you like, top with additional thyme. Serve immediately. Serves 4.

CLASSIC STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.