When I moved to San Francisco and started my Master's program, I sought stress relief in cooking and baking. To me, it cleared my mind of all other things because I was forced to concentrate specifically on what I was trying to make. I mastered all kinds of recipes from cheesecakes to chicken to appetizers...you name it. After a while, I started to get used to how flavors combined and began to give my own twists to recipes. Countless hours of Food Network helped as well.
One of the things I am most proud of is my stuffing recipe. I have made it every year for about the last 7 years. Not to toot my own horn, but it is pretty much the BEST STUFFING EVER. Seriously, it's amazing. AND SUPER EASY PEASY TO MAKE! Are you ready, cause this will change your life! :)
Sara's Super Simple Awesome Stuffing
You will need:
2 sticks of unsalted butter (see? the best recipes ALWAYS start with butter...Thanks, Paula Dean! )
1 bag of unseasoned bread cubes OR 2 loaves of stale bread (You can leave them on the counter for a day and they are crispy enough)
Turkey broth or Chicken broth
Romano Cheese (the grated kind)
Salt and pepper (I use grinders)
Melt the butter over medium heat. Chop the celery (including the leaves! SOOOOO MUCH FLAVOR!) and onion into small pieces to your liking. Add to pan with melted butter. Cook for about 10 minutes or until the onion is fairly translucent. Beat eggs and add a few tablespoons of water. In a large bowl, toss the bread cubes with the eggs. Add the onion and celery buttery goodness. Chop up a handful or so of parsley. Do the same with about 1/2 the amount of sage. (NOTE: did you know that if you freeze fresh herbs that they last longer and they are WAY easier to chop up? They thaw super fast as you are chopping). Mix in a few handfuls of Romano cheese. Put stuffing into a roasting pan. Add about 3 cups of broth (If it's Thanksgiving or any other day for turkey (which I guess could be like, a Wednesday or Flag Day because every day could be a celebration with turkey) use about 3 basters full of drippings and then add some broth. Salt and pepper to taste. Mix together lightly. Cover the pan with foil and put into a 350 degree oven for about an hour. Every 15 minutes stir it up and check the liquid. Add more drippings or broth as necessary to kept the stuffing moist. For the last 15 minutes, remove the foil completely to get the wonderful crispies on the top.
Also, you can do stuffing muffins. Coat a muffin tin with cooking spray and then portion the uncooked stuffing into the tin. Cook at same temp for about 20-30 minutes, depending on tin size.