Here are a couple of recipes using Borealis Breads for stuffing for the holiday turkey. They are also good for turning an everyday roast chicken into a special meal. The first uses French Peasant or Italian, the second Portuguese Corn.
If you have a special recipe using Borealis Breads, email it to me and I'll post it on the website and add it to the list I'm compiling. These come from Kelley, our COO.
Preheat oven to 400
Toast until Golden brown:
1 pound (10 cups) of Borealis French Peasant or Italian bread, cut into ½ inch cubes
Heat in a large skillet over med-high heat:
1 stick unsalted butter
Add and cook until tender:
2 cups chopped onions
1 cup finely chopped celery
Remove from heat and stir in:
½ cup fresh chopped parsley
1 tsp dried sage
1 tsp dried thyme
¾ tsp salt
½ tsp ground black pepper
¼ tsp ground nutmeg
1/8 tsp ground cloves
Stir above mixture into bread cubes a little at a time and toss until well combined. Add up to 1 cup of chicken stock just until moist but not packed together. Stuff turkey or chicken and enjoy.
For a nice twist add dried cranberries and pecans as the last step.
Here's the recipe for great stuffing that uses Borealis Portuguese Corn bread.
Preheat oven to 400
Toast until Golden brown:
1 pound (10 cups) of Borealis Portuguese Corn bread, cut into ½ inch cubess
Heat in a large skillet over med-high heat:
1 stick unsalted butter
Add and cook until tender:
2 cups chopped onions
1 cup finely chopped celery
1 small green pepper, finely diced
1 small red pepper, finely diced
2 cloves garlic, minced
Remove from heat and stir in:
½ cup fresh chopped parsley
1 tsp dried sage
1 tsp dried thyme
¾ tsp salt
½ tsp ground black pepper
Stir above mixture into bread cubes a little at a time and toss until well combined. Add up to 1 cup of chicken stock just until moist but not packed together. Stuff turkey or chicken and enjoy.
For a nice twist add 1 pound bulk sausage and ¼ tsp red pepper flakes.
