Monday, April 12, 2010

Stuffing


We are clearing out our freezer, getting ready for 4 natural cage free chickens and 1/8th of a cow from a great local farm. I think we're going to need all the freezer space we can get, since I refuse to buy a chest freezer. Not that I'm against chest freezers and couldn't fill the whole thing, I just don't want another appliance plugged into our power grid.

So I cooked up my last cheap turkey I picked up at Thanksgiving time last year, and some bread from my freezer bread bag, and frozen homemade chicken stock and had a mini-Thanksgiving in April!

This is my Grandma's recipe, and I've found over the years that using my food processor to chop up the bread, apple, onion and celery to make it a pretty quick dish to put together!


*Update: I've made this recipe and froze portions of it for another time. I reduced the broth and made the mixture a little drier so that after freezing and thawing it wouldn't be a goopy mess. It made some great side dishes later in the month!


 This also works well in the slow cooker: I cooked mine on High for 2 hours.

This recipe is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.

2 comments:

  1. Does this freeze well?

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  2. I honestly don't know how it freezes, because I usually hog down all the leftovers myself! Stuffing is one of my favorite foods. But, I think it would freeze well, and I think the only issue would be it might dry out after thawing. Good luck!

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