This stuffing or dressing used to go inside a chicken or turkey as it roasted but people no longer do that so often. This is good, but it isn't as good as that is. It is best when it has a whole bird to go with it, even so, made with sourdough instead of plain white bread, it is a meal in itself.
Normally you'd start with onion, celery, carrot but I do not have those things. I'm counting on the substantial body of the sourdough bread to impart the depth that a mirepoix would do.
I like the combination of wine and butter a lot, so that is the base of the sauce that moistens the bread. The same sauce is thickened as gravy that tops it at the end. In cheffery terms a roux to a chicken broth velouté with wine.
Ugly, yes, that can be improved, taste this and swoon.
1 comment:
My best turkey stuffing was made with a store bought sourdough. Even if white store bread had flavor, it still turns to mush.
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