■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■
Stuffing
for Thanksgiving

from my mom :)

[Serves 1 Thanksgiving dinner + leftovers]
8 oz crusty white bread (country loaf or sourdough) cut into 1/2-inch dice 8 oz cornbread, cut into 1/2 inch dice
1/2 cup unsalted butter 10 fresh sage leaves, plus 1/3 cup coarsely chopped sage
1 tablespoon fennel seeds 1 teaspoon salt-free poultry seasoning
1/3 teaspoon ground cayenne 1 large yellow onion, finely diced
2 celery stalks, finely diced 2 cups whole milk, plus more as needed

Method Step 1 Heat oven to 350 degrees. Spread all the bread cubes on a large sheet pan and bake until brittle, 20 to 25 minutes. Cool completely on the pan. (bread can be stored for 5 days) Raise oven temperature to 375 degrees.
Step 2 Melt the butter in a large skillet over medium heat. Dip a wadded-up paper towel into the melted butter and grease a 1.5 to 2 quart shallow baking dish or pan with it. Unwad the paper towel and line a plate with it. Add the whole sage leaves to the butter and cook, stirring occasionally, until the speckled milk solids at the bottom of the pans tart to brown and the sage leaves become crisp, 2 to 4 minutes. Using tongs transfer the sage to the paper towel-lined plate.
Step 3 Add the chopped sage, fennel seeds, poultry seasoning and cayenne to the browned butter and cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the onion and season generously with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the celery and continue cooking for 2 minutes. Stir in the milk and heat until steaming. Taste and add salt and pepper; the milk should be assertively seasoned.
Step 4 Transfer the toasted bread cubes to a large bowl. Pour the hot milk mixture over the bread and gently toss with two spoons until the bread is thoroughly soaked; add more milk if needed. Spread the stuffing in the buttered baking dish and cover with foil. Bake until warmed through, 10 to 15 minutes. Uncover and bake until the top is crispy and a little darker in color, about 10 minutes. Scatter with the fried sage leaves and serve.
Suggestions you can substitute more crusty bread for the cornbread
The milesgee.com Cookbook
■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■==■