Old Favorites For Cooking: Mayflower Stuffing
A couple of years ago, we rented a house at the very tip of Cape Cod for Thanksgiving. While preparing the bird, my mother decided to do something a little different with the stuffing. At the only store which was open, she found dried cranberries. Using our Herbs de Provence, lots of fresh garlic and the cranberries she created a new tradition for our holidays. The addition of your own favorite such as pine nuts, walnuts and dried apricots will give your family favorite your own special signature.
Preheat oven to 350 f. Empty the contents of this bag into a large bowl and stir contents until they are mixed evenly. Add
- 1 CUP MILK
- 1 TBSP VINEGAR
- 1/4 CUP MELTED BUTTER OR OLIVE OIL
Mix well and put into a 9 x 13 pan, cooking for 20 minutes. Remove from oven and allow to cool, then cut into cubes no longer than 1 inch. Return cubes to oven at 250 f for another 25 minutes. Serve with butter as a side dish or with meat or poultry for traditional stuffing.
Don't limit this stuffing to Turkey. It accents roast beef perfectly or try it as a stuffing for white fish or pork chops.
Ingredients: Corn, Arrowroot and Rice Flours, coarse ground cornmeal, baking soda, kosher salt, Herbs de Provence (basil, oregano, rosemary, thyme, marjoram, sage), and dried cranberries (sugar, cranberries, citric acid).
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