In this traditional South American stuffing for stuffing Paula Dean uses oven-dried white bread, salt crackers and crumbs of corn bread cooked with cream buttermilk, and giving the dish a special taste and consistency. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Stuffing for stuffing
- 2 tbsp. chopped celery
- 1 chopped large onion head
- 1 tsp sage (optional)
- 1 tbsp. l seasonings for poultry meat (optional)
- Freshly ground black pepper
- 1 tsp salt
- 5 beaten eggs
- 7 tbsp. chicken broth
- 7 slices of oven-dried white bread
- Corn bread, see recipe below
- 1 pack salt crackers
- 8 tbsp. l butter
Corn bread
- 1 tbsp. self-rising cornmeal
- 1/2 tbsp. self-rising wheat flour
- 3/4 Art. yogurt
- 2 eggs
- 2 tbsp. l vegetable oil
Recipes with similar ingredients: white bread, corn bread, crackers, seasoning for poultry, eggs, premium flour, yogurt, celery, onions, sage, turkey
Recipe preparation:
- Preheat the oven to 180 ° C. In a large bowl, mix crumbled corn bread, dried white bread and salted crackers. In a large skillet over medium heat, melt the creamy butter. Add celery and onions and fry until transparent, about 5-10 minutes Pour the vegetable mixture onto the corn mixture. with bread. Add broth, mix well, try, add to taste salt and pepper, sage and seasoning for poultry meat. Add beat eggs and mix well. Leave 2 tbsp. l with this slide mixes for gravy. Pour the mixture into a greased form and bake, until the sauce is ready, about 45 minutes. Serve with turkey taking out the filling after cooking, as a side dish.
Self-raising flour corn bread
Preheat the oven to 180 ° C. Mix all the ingredients and well mix. Pour the dough into a greased, shallow dish for baking. Put in the oven for about 20-25 minutes. Get out oven and let cool. To serve, cut into squares of the desired size and serve with butter. Yield: 6-8 servings
