How to Use Stale Bread Rolls to Make Stuffing
Stuffing is the process of filling the cavities in meat, fish, vegetables and fruit. One of the most common stuffing techniques is putting butter-drenched bread mixed with sage and onion inside of a turkey or chicken. Poultry provides a natural cavity for stuffing, and the bread inside catches the fatty drippings of the bird to produce a wonderfully flavored dressing with a uniform texture. Stuffing a turkey or chicken also is an effective way to use up stale bread or rolls you have lying around. Does this Spark an idea?
Things You'll Need
- Six rolls
- Rimmed baking sheet
- Bowl
- 1/3 cup butter
- Onion, diced
- 2 stalks celery, finely diced
- 1 tsp. dried sage
- Salt and pepper
- 1 cup good-quality chicken or turkey stock
Instructions
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1
Preheat the oven to 350 degrees Fahrenheit.
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2
Cut six rolls into 1/2-inch cubes.
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3
Place the cubes on a rimmed baking tray in a single layer. Bake the cubed rolls for about 14 minutes, until they're dry but not brown. Turn the tray halfway for even baking, and shake the cubes around. Once they're done, transfer the cubes to a large bowl.
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4
Melt the butter in a large skillet over medium heat. Once melted, add the chopped onion and celery. Cook the vegetables until they're very soft, about eight minutes. Add salt, pepper and sage, and cook for another two minutes.
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5
Combine the cooked vegetables with the cubed rolls in the large bowl. Scrape as much butter from the skillet as possible. Add the broth to the mixture and stir well.
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6
Stuff the cavity of the chicken or turkey with the cubed, soaked rolls right before it goes in the oven.
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Tips & Warnings
If you soak the bird in a brine, ensure you dry out the cavity thoroughly before stuffing it.
Allow the turkey to stand for two hours at room temperature before stuffing it.
Don't stuff the cavity too tightly or the dressing won't cook properly and bacteria could develop.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
