I twisted Debby's arm to *roughly* give me the recipe for the Keahon Stuffing. She described this as a "nebulous recipe" and I really had to squeeze the basics from her (amounts, steps, ingredients, ya know, a RECIPE!). At any rate, make this your own (as you'll have to) and hopefully enjoy! I love it, hence my determination.
Editor's Note: my mom and I got a good laugh trying to make this recipe a reality, hope you have fun with it too!
Yields1 ServingPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins
2 loaves of bread (if you're making a turkey, or just 1 loaf if you're making a chicken. Preferably a mixture of bread types, like a hearty white bread, and a maybe a whole grain)
2 bags of frozen diced onions (which should be a total of 20-24 oz.)
24 oz. of celery hearts (2 heads, though you'll likely use 1.5)
1 stick of salted butter
a large bunch of thyme or 3-5TB
salt & pepper
optional: chicken broth or applesauce, up to 0.5 cup
1
Let the bread sit out and get dry over the course of a day or at least 12 hours on cookie sheets in the oven, which is NOT turned on
2
Take the bread and cut/pick off the crusts of about half the bread
3
Break/rip the bread into chunks about the size of a quarter. Debby recommends while you're watching a movie 🙂
4
Chop up the celery in equal-sized chunks to the onions and of an equal amount as well
5
Melt the stick of butter in a really large saute pan or dutch oven
6
Add the celery and onions and saute on low heat for about 20 minutes until the veggies are soft and translucent
7
Now let cool to room temperature, 20 minutes or so. Meanwhile, preheat the oven to 350 degrees
8
Slowly add half of the bread mixture, stirring the veggies and bread continuously for about 5 minutes to thoroughly incoporate. Here's the "eyeball" part: if it looks too wet, add more bread (up to the whole 2 loaves), if it's too dry and a little chicken chicken broth or even applesauce. The intended consistency is all three ingredients should stick together without being too "gloppy"
9
Add salt & pepper and the thyme (a lot), stirring well, tasting it to check on quantities
10
Put the mixture in a large baking pan or casserole dish. Bake in oven for 20 minutes or so, stirring once or twice
Ingredients
2 loaves of bread (if you're making a turkey, or just 1 loaf if you're making a chicken. Preferably a mixture of bread types, like a hearty white bread, and a maybe a whole grain)
2 bags of frozen diced onions (which should be a total of 20-24 oz.)
24 oz. of celery hearts (2 heads, though you'll likely use 1.5)
1 stick of salted butter
a large bunch of thyme or 3-5TB
salt & pepper
optional: chicken broth or applesauce, up to 0.5 cup
Directions
1
Let the bread sit out and get dry over the course of a day or at least 12 hours on cookie sheets in the oven, which is NOT turned on
2
Take the bread and cut/pick off the crusts of about half the bread
3
Break/rip the bread into chunks about the size of a quarter. Debby recommends while you're watching a movie 🙂
4
Chop up the celery in equal-sized chunks to the onions and of an equal amount as well
5
Melt the stick of butter in a really large saute pan or dutch oven
6
Add the celery and onions and saute on low heat for about 20 minutes until the veggies are soft and translucent
7
Now let cool to room temperature, 20 minutes or so. Meanwhile, preheat the oven to 350 degrees
8
Slowly add half of the bread mixture, stirring the veggies and bread continuously for about 5 minutes to thoroughly incoporate. Here's the "eyeball" part: if it looks too wet, add more bread (up to the whole 2 loaves), if it's too dry and a little chicken chicken broth or even applesauce. The intended consistency is all three ingredients should stick together without being too "gloppy"
9
Add salt & pepper and the thyme (a lot), stirring well, tasting it to check on quantities
10
Put the mixture in a large baking pan or casserole dish. Bake in oven for 20 minutes or so, stirring once or twice
AuthorHeatherLeighCategorySide DishDifficultyBeginner
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