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"Healthy Planet & Green Life"
200 g bread loaf, diced
140 g onion, chopped
2 pcs celery stalk, sliced
4 clove garlic, rougly chopped
45 g butter, unsalted
1 tbsp fennel seeds, ground
1 tbsp sage, ground
3 pcs eggs, lightlly whisked
60 g parsley, fresh, chopped
230 g tart cherries, dried
120 g pecans, roughly chopped
700 ml chicken stock, low sodium
Preheat oven to 200°C and prepare two rimmed baking sheets.
Arrange diced bread in single layer onto baking sheets.
Bake until golden brown, for 10-12 minutes. Set on wire rack.
Meanwhile, grease 18x26cm baking dish.
Melt butter in large skillet over medium-high heat.
Add onion, celery, and garlic; cook, stirring frequently, until onion and celery are softened, for 5-7 minutes.
Add pecans, cherries sage, and fennel seed; cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Stir in parsley, eggs, and bread.
Add broth, gradually, stirring until absorbed.
Season generously with salt and pepper and transfer stuffing to dish.
Bake for 25 to 30 minutes.
Let sit for 5 minutes before serving. If you want to direcly stuff the turkey, just ignore steps 11 and 12 and stuff bird directly.
Very high in vitamin B6
High in vitamin C
General (in 1 portion)
Healthy planet and green life
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: