Serving Size: Yields: 7-8 cups or 36 oz.
4 Tablespoons (1/2 stick) butter
12-14 medium cloves garlic, cut in 1/2 or 1/4, but not too small
1 1/2 cups (2-3 medium) carrots, cut into 1/4 inch slices, not too small
1 1/2 cups (2 large stalks) celery, cut into 1/4 inch slices, not too small
1 cup (2-3 medium) parsnip, cut into 1/2 inch slice, not too small
1 cup (about 1/2 medium Spanish) onion, coarsely chopped
2 teaspoons thyme leaves
4 cups or 5oz Stuffing Mix
3/4 cup (more or less depending on taste) chicken broth
to taste salt and pepper
Serve with chicken or turkey.
For preparation you will need a large skillet, at least 12″ across and 2-3″ deep. Melt butter in skillet. Add chopped vegetables and sautÃ© over medium heat for about 10-15 minutes, until vegetables just begin to get tender and onion is clear. Be careful not to overcook the vegetables. Turn off heat and add stuffing mix/croutons and broth. Stir gently and let stand about 5 minutes until broth is absorbed. Your stuffing is complete! You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish.