Southern Stuffing

Recipe Ingredients

6 cups	1422ml	Cubed toasted brioche
1 lb	454g / 16oz	Country ham - cubed
1		Butter
2		Onions chopped
4		Celery ribs - chopped
3 tablespoons	45ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	15g / 0.5oz	Chopped green onion
2 teaspoons	10ml	Dried sage
1 teaspoon	5ml	File gumbo powder
1 cup	237ml	Chicken stock

Recipe Instructions

Toast bread cubes for 10 to 15 minutes in a 325 degree oven until golden. Transfer to bowl. Saute ham, in a skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.

In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture.

Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish.

For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.

For loose stuffing: Drizzle with stock, cover and bake for 1 hour. Uncover and bake an additional 1/2 hour.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9421) - from the TV FOOD - NETWORK

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