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Stuffing Ringjams 2 tablespoon vegetable oil 1 cup onion; chopped 1 cup celery; chopped 3/4 cup bread cubes; toasted 2/3 cup walnuts; chopped 1/3 cup raisins 1 1/2 cup flour, all purpose 2 tablespoon brown sugar; packed 1 tablespoon baking powder salt 3/4 teaspoon thyme, dried 3/4 teaspoon oregano, dried 1/4 teaspoon savory, dried 1 cup milk 1 egg "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 1/2 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
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