I want to make stuffing using fresh herbs (rosemary sage thyme)?

Suggestions on how much of each should I cut up and add for one bag of stuffing?





Also, should I add the fresh herbs into the stuffing fresh as is


boil with celery


or stir-fry with the onions???





Thanks and happy cooking %26amp;/or happy eating!

I want to make stuffing using fresh herbs (rosemary sage thyme)?
To get best out of your herbs ie flavors and taste...add as is or stir-fry.. do not boil
Reply:Use mostly sage (rosemary will overpower) and thyme. Chop finely and add to stir fry about one minute prior to finishing with onions.
Reply:try this it is great





FRUITED STUFFING





Be sure to cool stuffing before you stuff the turkey.





12 cups cubed (1 inch) sourdough bread


4 tablespoons olive oil


2 tablespoons dried thyme


Salt and pepper, to taste


2 pounds sausage meat


4 cups chopped onions


4 cups diced celery


2 tablespoons minced garlic


2 teaspoons dried sage


2 Granny Smith apples, cut into 1/2-inch dice


1 cup dried cranberries


1 cup dried small black figs, halved


2 cups chicken broth





1. Preheat the oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons of the olive oil, the thyme, salt and pepper. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, or until lightly toasted.





2. Brown the sausage in a heavy pan, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl; discard the fat. Place remaining 2 tablespoons oil in the pan and wilt the onions, celery, garlic and sage over medium-low heat for 15 to 20 minutes, stirring often. Add to the bread cubes along with the fruit.





3. Drizzle the broth over the mixture to moisten. Toss well. Season with salt and pepper. Cool before stuffing the turkey.





Yield: 12 cups (enough for an 18-pound bird). Per 3/4-cup serving: 378 calories, 45g carbohydrates, 14g protein, 16g fat, 34mg cholesterol.
Reply:Everyone has their own way of doing it. I always add a little of each fresh herb to the onion when I cook them. The blended tastes are wonderful. But, I also put the fresh herbs into the stuffing. I always make scratch cornbread for the dressing. I also add a raw egg. It binds, %26amp; it just tastes better. I also use seasonings to taste. Good Luck %26amp; Blessings %26amp; HAPPY THANKSGIVING!
Reply:http://www.mrscubbisons.com/recipes/dres...





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