Recipe Collection
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Recipe: Stuffing Ring
Categories: Misc, Jams
Yield: 8 Servings
2 tb Vegetable oil
1 c Onion; chopped
1 c Celery; chopped
3/4 c Bread cubes; toasted
2/3 c Walnuts; chopped
1/3 c Raisins
1 1/2 c Flour, all purpose
2 tb Brown sugar; packed
1 tb Baking powder
3/4 ts -- Salt
3/4 ts Thyme, dried
3/4 ts Oregano, dried
1/4 ts Savory, dried
1 c Milk
1 Egg
"For something little different or for something to go with a Barbequed turkey - which is best cooked unstuffed - here's a savory quick bread to ring brussel sprouts."
In skillet, heat 1 tbsp oil over medium heat, cook onion and celery, stirring for 5 minutes or until softened. Stir in bread crumbs 1/2 cup of the walnuts and raisins; set aside.
In a bowl, combine flour, sugar, baking powder, salt, thyme, oregano and savory. Beat milk, egg and remaining oil; stir into dry ingredients. stir in bread mixture. Spoon into well greased 9" (3 L) ring mould; top with remaining walnuts. Bake in 400f oven for 30 to 35 minutes or until golden. (Ring can be set aside for up to 8 hours; reheat in foil in 325F oven for 10 to 15 minutes.)
VARIATION: Stuffin' Muffins Follow recipe for ring but bake in 12 large well greased muffin cups for 25 minutes.
SERVES: 8 SOURCE: Canadian Living, Oct 1993 posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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