Brother Timothys Stuffing Recipes

BROTHER TIMOTHY'S STUFFING

Steps:

• 1 Preheat the oven to 325 degrees
• 2 Have a rimmed baking sheet and a 3-quart casserole dish at hand
• 3 Spread the almonds in a single layer on the baking sheet; bake for 5 to 10 minutes or until lightly browned and fragrant
• 4 Cool completely
• 5 Warm a large skillet over medium heat
• 6 Add the sausage, breaking it up with a spoon, and cook, stirring frequently
• 7 When the sausage is about halfway cooked, add the chicken livers
• 8 When both meats are cooked through (uniformly brown, with no pink left), use a slotted spoon to transfer them to a bowl
• 9 Pour the skillet drippings into a measuring cup, and add enough of the melted butter to measure 1 cup
• 10 Return the drippings to the skillet over medium-low heat
• 11 Add the onion, rosemary, mint and nutmeg; cook for about 10 minutes, until onions are softened but not browned
• 12 Add the broth, brandy, salt, pepper, spinach and the sausage-liver mixture, stirring to incorporate
• 13 Increase the heat as needed so the liquid is bubbling just at the edges, then remove from the heat
• 14 Place the bread cubes in a large mixing bowl
• 15 Pour the sausage-broth mixture over the bread, and fold to mix evenly
• 16 Stir in the cooled toasted almonds and the Parmesan cheese
• 17 Transfer to the casserole dish, cover tightly with aluminum foil and bake for about 50 minutes
• 18 Remove the foil and bake for about 10 minutes, until lightly browned
• 19 Serve warm

TIM'S STUFFING

Steps:

• Preheat oven to 350.
• Melt butter in frying pan and add canola oil.
• Saute onion and celery together.
• While these are cooking, fry the bacon in another pan.
• Remove celery and onion from heat, add the cooked bacon (not the grease) and the parsley, garlic, oregano, and sea salt to the pan and mix well.
• In a large bowl put your plain croutons or dry bread cubes and the corn bread cubes.
• Pour your celery - onion - bacon mixture into the bowl and toss gently with the breads.
• In a smaller bowl stir together the eggs, half the chicken broth and the white wine.
• Pour these liquids into the bread mixture and toss gently again.
• Spread evenly into a casserole baking dish and drizzle the rest of the chicken broth over the top. For moister stuffing use a little more chicken broth.
• Cover with foil and bake for about 40 minutes, then uncover and bake for another 10-15 minutes.
• Tip: If you are using regular corn bread this amount of chicken broth should be fine, if your corn bread is dried you will need more.

BROTHER TIMOTHY'S STUFFING

Steps:

• put together and cook

BROTHER TIMOTHY'S STUFFING

Steps:

• Preheat the oven to 325 degrees. Have a rimmed baking sheet and a 3-quart casserole dish at hand. Spread the almonds in a single layer on the baking sheet; bake for 5 to 10 minutes or until lightly browned and fragrant. Cool completely. Warm a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook, stirring frequently. When the sausage is about halfway cooked, add the chicken livers. When both meats are cooked through (uniformly brown, with no pink left), use a slotted spoon to transfer them to a bowl. Pour the skillet drippings into a measuring cup, and add enough of the melted butter to measure 1 cup. Return the drippings to the skillet over medium-low heat. Add the onion, rosemary, mint and nutmeg; cook for about 10 minutes, until onions are softened but not browned. Add the broth, brandy, salt, pepper, spinach and the sausage-liver mixture, stirring to incorporate. Increase the heat as needed so the liquid is bubbling just at the edges, then remove from the heat. Place the bread cubes in a large mixing bowl. Pour the sausage-broth mixture over the bread, and fold to mix evenly. Stir in the cooled toasted almonds and the Parmesan cheese. Transfer to the casserole dish, cover tightly with aluminum foil and bake for about 50 minutes. Remove the foil and bake for about 10 minutes, until lightly browned. Serve warm.