Stuffing as a SideDish
Here is a version of stuffing as a side dish. We've had it in our
family for years and the ingredients may be changed to suit tastes.
I love it and have been known to eat it cold for breakfast or a snack.
Re-heated it gets crisp, mmmmmmmm.
Stuffing as a SideDish
1 large box of Saltine crackers (salted)
1/2 lb. butter (sweet)
2 large onions, chopped
3 or 4 stalks of celery, sliced
1 or 2 green peppers, or red or yellow, chopped
1/2 or 1/4 lb of sliced mushrooms
6 eggs separated
1. Saute the vegetables in the butter
2. In a large bowl (we use a big plastic dish that you use for doing
dishes. The idea is to have enough room to mix all the stuff and
fold in the egg whites) crumble the saltines and moisten with water
but not soggy!
3. Add egg yolks and sauted veggies and season with anything you like!
We've used tarragon, basil, dill and lots of ground pepper. Mix this
together (I always taste at this point) Use your hands or a large spoon
to mix otherwise you will have mush!
4. Beat the egg whites til stiff and fold into mixture.
5. Butter a 9x13 pyrex dish and pour the mixture into it.
6. Sprinkle the top with paprika.
7. Bake in moderate oven for 1/2 to 3/4 of an hour and test it
with a toothpick as you would a cake. The top should be browned.
8. To serve: cut into squares. The best way is to make it the day before
or early in the day, cut it into squares and put on a cookie
sheet and warm in oven. That way the edges all get crisp
and the inside is moist and no one fights for the crust!
More Stuffing Recipes
Source:
rec.food.cooking