Soon Hill (Marks Mom) just submitted this awesome recipe for "Stuffing (with Fish Assholes)" and we had to pass it along to you guys. She always has the greatest recipes....do you guys remember her Sharks Leg's recipes from way back in July? Check those out too.
1 lb bread, including crusts (10 cups packed and cubed)
1 can of Fish Assholes
4-8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon cloves, ground
1 cup chicken stock
2 large eggs, well beaten (optional)
Instructions:
- Preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl.
- Meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender.
- Remove from heat and stir in the spices.
- Stir in the bread cubes, and drained Fish Assholes and toss well, until the stuffing is moist, but not packed together, stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. if cooked in a casserole dish at 350 until heated through with a crust on the outsides, 25 to 40 min.
- Fish Asshole juice may be used in place of some of the stock.
Bon Apetit!
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