Staffing came to us from the kitchen of the United States. This concoction (traditionally made from apples, onions, bread and stalked celery) serves as the filling for the Thanksgiving turkey. But cooked separately, it turns out to be so tasty, juicy and aromatic that it serves as an excellent side dish or even an independent dish!
It is necessary
- - 3, 5 tablespoons of butter;
- - 3/4 st. dried cranberries;
- - 250 g of white bread;
- - 250 g of forest mushrooms;
- - 3/4 Art. hazelnuts;
- - 1/2 tbsp. chopped red onion;
- - 1/2 st. finely chopped parsley;
- - 1/4 Art. finely chopped onion chives;
- - 1 tablespoon finely chopped thyme;
- - 1 teaspoon finely grated orange zest;
- - 1 tablespoon of olive oil;
- - salt and black pepper to taste;
- - 225 ml of broth.
Instructions
Step 1
We set the oven to warm up to 190 degrees. Fill the dried cranberries with boiling water for 15 minutes, and then drain the water.
Step 2
Cut off the crust from the bread and cut the crumb into 2 cm cubes. Mix with olive oil, salt and pepper, put in a baking dish and send to the oven until the bread is browned. You can lower the temperature to 180 degrees to keep the bread drier.
Step 3
Melt 2 tablespoons in a frying pan. butter and sauté the sweet onions in it until soft, about 2 minutes. Then add the mushrooms and sauté for another 8 - 10 minutes: the mushrooms should be browned, but not fried! Add salt and pepper to taste.
Step 4
Chop the nuts. In a large, greased form with the remaining butter, combine cranberries, nuts, croutons and mushrooms with onions. Add greens, pour over broth. The bread must absorb all the liquid! Cover with foil and place in the oven for 25 minutes. Then remove the foil and bake for another 30-40 minutes, until browning. Bon Appetit!
