Stuffing ring
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| ¾ | cup | Bread cubes; toasted |
| ⅔ | cup | Walnuts; chopped |
| ⅓ | cup | Raisins |
| 1½ | cup | Flour, all purpose |
| 2 | tablespoons | Brown sugar; packed |
| 1 | tablespoon | Baking powder Salt |
| ¾ | teaspoon | Thyme, dried |
| ¾ | teaspoon | Oregano, dried |
| ¼ | teaspoon | Savory, dried |
| 1 | cup | Milk |
| 1 | Egg | |
Directions
"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 ½ 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