Stuffing
Directions
- 1Peel the potatoes.
- 2Peel the potatoes.
- 3Peel the potatoes.
- 4Cut the potatoes into little cubes.
- 5Cut the potatoes into little cubes.
- 6Cut the potatoes into little cubes.
- 7Chop the celery into little cubes.
- 8Chop the celery into little cubes.
- 9Chop the celery into little cubes.
- 10Chop the onions into little cubes.
- 11Chop the onions into little cubes.
- 12Chop the onions into little cubes.
- 13Add half a pound of butter to a big pot.
- 14Add half a pound of butter to a big pot.
- 15Add half a pound of butter to a big pot.
- 16Add two sticks of chopped rosemary to the pot.
- 17Add two sticks of chopped rosemary to the pot.
- 18Add two sticks of chopped rosemary to the pot.
- 19Add the chopped potatoes, celery, and onions to the pot.
- 20Add the chopped potatoes, celery, and onions to the pot.
- 21Add the chopped potatoes, celery, and onions to the pot.
- 22Add salt to taste.
- 23Add salt to taste.
- 24Add salt to taste.
- 25Cover the pot with a lid, leaving a little bit open.
- 26Cover the pot with a lid, leaving a little bit open.
- 27Cover the pot with a lid, leaving a little bit open.
- 28Cook on medium heat for 35 minutes, stirring every 5 minutes.
- 29Cook on medium heat for 35 minutes, stirring every 5 minutes.
- 30Cook on medium heat for 35 minutes, stirring every 5 minutes.
- 31Tear the bread into little cubes.
- 32Tear the bread into little cubes.
- 33Tear the bread into little cubes.
- 34Drizzle with a little bit of olive oil.
- 35Drizzle with a little bit of olive oil.
- 36Drizzle with a little bit of olive oil.
- 37Add a little bit of salt.
- 38Add a little bit of salt.
- 39Add a little bit of salt.
- 40Put it in the oven until it turns into little crispy croutons.
- 41Put it in the oven until it turns into little crispy croutons.
- 42Put it in the oven until it turns into little crispy croutons.
- 43Crack three eggs into a bowl and whisk.
- 44Crack three eggs into a bowl and whisk.
- 45Crack three eggs into a bowl and whisk.
- 46Add half a cup of milk to the eggs.
- 47Add half a cup of milk to the eggs.
- 48Add half a cup of milk to the eggs.
- 49Add half a tablespoon of black pepper.
- 50Add half a tablespoon of black pepper.
- 51Add half a tablespoon of black pepper.
- 52Add the toasted bread crumbs to the egg mixture.
- 53Add the toasted bread crumbs to the egg mixture.
- 54Add the toasted bread crumbs to the egg mixture.
- 55Pour the bread crumbs and egg mixture into the potato mixture.
- 56Pour the bread crumbs and egg mixture into the potato mixture.
- 57Pour the bread crumbs and egg mixture into the potato mixture.
- 58Add one cup of dried cranberries to the pot.
- 59Add one cup of dried cranberries to the pot.
- 60Add one cup of dried cranberries to the pot.
- 61Cook on medium heat with the lid off for 10 minutes, stirring occasionally.
- 62Cook on medium heat with the lid off for 10 minutes, stirring occasionally.
- 63Cook on medium heat with the lid off for 10 minutes, stirring occasionally.
- 64Add a handful of freshly chopped parsley.
- 65Add a handful of freshly chopped parsley.
- 66Add a handful of freshly chopped parsley.
Ingredients
- 10 Russet potatoes
- 10 Russet potatoes
- 10 Russet potatoes
- 1 stock celery
- 1 stock celery
- 1 stock celery
- 4 onions
- 4 onions
- 4 onions
- 0.5 pound butter
- 0.5 pound butter
- 0.5 pound butter
- 2 sticks chopped rosemary
- 2 sticks chopped rosemary
- 2 sticks chopped rosemary
- salt
- salt
- salt
- 1 baguette bread
- 1 baguette bread
- 1 baguette bread
- olive oil
- olive oil
- olive oil
- 3 eggs
- 3 eggs
- 3 eggs
- 0.5 cup milk
- 0.5 cup milk
- 0.5 cup milk
- 0.5 tablespoon black pepper
- 0.5 tablespoon black pepper
- 0.5 tablespoon black pepper
- 1 cup dried cranberries
- 1 cup dried cranberries
- 1 cup dried cranberries
- 1 handful freshly chopped parsley
- 1 handful freshly chopped parsley
- 1 handful freshly chopped parsley
Equipment
big potlidbowlwhiskbaking rack
Tips
- For the croutons, ideally use stale bread. If you don't have stale bread, you can use fresh bread and cut it into little cubes.