My Homemade Fresh Herb Stuffing Simon And Garfunkel Style Recipes

CLASSIC HERB STUFFING

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB AND FENNEL STUFFING

Steps:

• Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
• Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
• Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
• Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

MY HOMEMADE FRESH HERB STUFFING..SIMON AND GARFUNKEL STYLE

Steps:

• Saute onions and celery in butter in a non-stick skillet until transparent.
• Remove from heat, and stir in fresh herbs, and seasonings.
• Place bread cubes in a large bowl. Add onion/herb mixture, add enough broth to moisten.
• Mix well, but gently, turn into a greased slow cooker.
• Cover, cook on high for 1 hour, reduce heat to low, and continue cooking for 3-4 hours.

SIMON & GARFUNKEL RUB

Steps:

• Measure everything into a blender.
• Put the lid on the blender, and run it on high for a few seconds, turn it off, and run it again; continue pulsing about 10 times until you have small flakes about the size of the letters in a newspaper.
• Place in a jar with a tightly sealed lid.