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November 08, 2002 - Image 131

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-11-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

FOOD from page 97

2 t. dried thyme
1 t. dried rosemary
12 cups 1/2-inch bread cubes made
with day-old French bread
2 cups vegetable or chicken broth
Salt and pepper to taste
Pre-heat oven to 350E
Melt the butter in a large pot over
medium-high heat. Add the onions,
leeks and garlic and cook for 3 minutes.
Add the celery, parsley, mushrooms and
herbs and cook until the mushrooms are
very soft, about 10 minutes.
Add the bread cubes and toss well. Stir
in the broth and salt and pepper to taste.
Stuff the main cavity of the turkey
loosely with the stuffing as well as the
area at the back of the bird and roast the
turkey, using your favorite turkey recipe.
(Alternately, butter or spray a casserole
dish with nonstick cooking spray. Place
stuffing in the casserole. Cover with but-
tered or sprayed foil. Bake covered for 1
hour, then uncovered for 30 minutes
more until browned on top.)
Makes 12 servings.

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MUSHROOM AND BARLEY
STUFFING

4 T. olive oil
1 cup chopped shallots
1 t. fresh minced garlic
1 cup chopped celery
1 t. dried thyme
2 cups sliced mushrooms
2 cups pearl barley
4 cups chicken broth
3 T. dried parsley flakes
Salt and pepper to taste
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
Pre-heat the oven to 350F.
Heat the oil in a large pot over medi-
um-high heat. Add the shallots, garlic,
celery and thyme and cook for 10 min-
utes, stirring often. Add the mushrooms,
barley, broth and parsley flakes and
bring to a boil.
Cover, reduce the heat and cook until
the barley is tender and the broth is
absorbed. Stir in the seasonings to taste
and the peas and corn.
Stuff the main cavity of the turkey
loosely with the stuffing as well as the
area at the back of the bird and roast the
turkey, using your favorite turkey recipe.
(Alternately, butter or spray a casserole
dish with nonstick cooking spray. Place
stuffing in the casserole. Cover with but-
tered or sprayed foil. Bake covered for 1
hour, then uncovered for 30 minutes
more until browned on top.)
Makes 12 servings. l I

Stay tuned next week for great and easy
Thanksgiving side dishes.

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V

2002

99

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