Grundlegende Brotfüllung
Um Ihren Truthahn zu stopfen, benötigen Sie 4 Tassen ungebackene Füllung für einen 12-Pfund-Vogel. Füllen Sie es direkt vor dem Rösten und backen Sie die restliche Füllung in einer 2-Quart-Backform.
Quelle: Alltagsessen, November 2011
Gesamtzeit
Vorbereitung
Portionen
Zutaten
Richtungen
Kochs Notizen
Make-ahead: Toast das Brot bis zu 2 Tage im Voraus und in luftdichten Behältern oder Zip-Top-Taschen speichern.
Terrance
27.04.2023 @ 00:03
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“To stuff your turkey, you will need 4 cups of uncooked stuffing for a 12-pound bird. Fill it directly before roasting and bake the remaining stuffing in a 2-quart baking dish. Source: Everyday Food, November 2011 1 hour 35 minutes 8 Total time Preparation Portions Ingredients 1 loaf of crusty white bread, cut into 3/4-inch pieces (8 cups) 3 tablespoons unsalted butter, plus more for baking dish 1 medium yellow onion, diced medium 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped Coarse salt and ground pepper 1/2 cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth Directions 1. Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, spread bread in a single layer. Toast until dry and pale gold, 10 to 12 minutes. Let cool. 2. Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper. 3. Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving. Cooks Notes Make-ahead: Toast bread up to 2 days ahead and store in airtight containers or zip-top bags.”