STUFFING!

[Mr. Big Dog 10,747]

ok this is Nessa, it's too late and I don't feel like logging off and on again.

I wonder if someone could help me. My stuffing recipe asks for this:

4(1-inch) day-old brioche cut into 1-inch cubes.

I bought the only french bread I could find and it's like 2 breads and the total weigh is 16oz. How much of that bread should I use?

I'm confused on your recipe....is the brioche supposed to be 4 pieces of 1" thick?

charles here - that's word for word on the recipe. i've got no clue what a brioche is. sounds like a dog breed

Brioche

[JODO 2]

I am using a cornbread base.

[athena_ny 1]

This is the way Mom and I make it:

Either 1.5 to 2 bags of Pepperidge Farm cubed Herb-Seasoned stuffing, OR regular white bread, cubed, and dried over several days (NEVER cornbread...in my family/where I'm from, you don't go there)

Bell's poultry seasoning

about 2 apples, any red variety, cubed

raisin, in whatever quantity desired (in our family: lots)

2-3 cans chicken broth

1 stick melted butter/margarine

(I am thinking of doing finely diced celery this year for some CRUNCH)

Everything gets mixed together in a large baking dish (I mean LARGE - we like our stuffing ), and the pre-baked mixture needs to look SO WET that you're thinking "good Lord Jesus, this will never work"

then you bake it at around 350 for about an hour... this is NOT a dry stuffing, but it dries up considerably. Compared to what some people do, it's wet, but it's not a mushy mess. This is my favorite stuffing ever, I can't really enjoy other kinds as much

Edited November 21, 2007 by meow mix