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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Focaccia Stuffing with Dried Fruit and Grapes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Focaccia Stuffing with Dried Fruit and Grapes Empty Focaccia Stuffing with Dried Fruit and Grapes

    Post by Lobo Sat 16 Jan 2016, 8:10 pm

    Focaccia Stuffing with Dried Fruit and Grapes Img3l
    Focaccia Stuffing with Dried Fruit and Grapes
    Focaccia Stuffing with Dried Fruit and Grapes Translucent
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    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Servings: 10 to 12
    This slightly sweet stuffing, prepared with our focaccia stuffing mix, is a great complement to a savory gravy on the Thanksgiving table, but it also goes well with roasted pork tenderloin. Use a mix of whatever dried fruits you prefer.






    • 2

    Ingredients:


    • 4 Tbs. (2 fl. oz./ 60 ml) olive oil
    • 1 cup (6 oz./185 g) red grapes
    • 1 cup (6 oz./185 g) mixed dried fruit, such as cranberries, raisins or figs
    • 3 to 4 cups (750 ml to 1 l) chicken or turkey stock, warmed
    • 1 small yellow onion, diced
    • 3 celery stalks, diced
    • Kosher salt and freshly ground pepper
    • 1 package focaccia stuffing

    Directions:

    Preheat an oven to 375°F. Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.

    In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the grapes and cook, stirring occasionally, until they begin to shrivel and are slightly caramelized, about 10 minutes. Transfer to a bowl and set aside.

    In a small heatproof bowl, combine the dried fruit with 1 cup (8 fl. oz./250 ml) of the stock. Let sit for about 10 minutes.

    Meanwhile, in the same fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and celery and sauté, stirring occasionally, until the onion is translucent and the celery is tender, about 10 minutes; do not allow the onion to brown. Season with salt and pepper.

    In a large bowl, combine the focaccia stuffing with the onion and celery mixture. Add the dried fruit, along with its soaking liquid, and toss to combine. Add the remaining stock, 1/2 cup (4 fl. oz/125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not soggy. You may not need all of the stock. Add the grapes, season again with salt and pepper, and toss gently to combine.

    Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 20 minutes. Let rest 10 minutes before serving. Serves 10 to 12.

    Williams-Sonoma Test Kitchen
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