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Carberrys stuffing

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the best stuffing ever, this stuffing will have your mouth watering even before it hits your lips.

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Ingredients

  • 1/2 cup of butter
  • 1 large carrot
  • 1 stick of celery
  • 1 medium onion
  • 5 Tbsp. of poultry seasoning
  • 1 tsp. of salt
  • pepper to taste
  • 1 fresh loaf of french bread

Details

Servings 5
Level of difficulty Average
Preparation time 15mins
 Cooking time 90mins
 Cost Average budget

Preparation

Step 1

in a skillet melt butter
use vegetable peeler to peel carrots into thin small strips.
cut celery into 4 strips then cut strips into small pcs.
cut onion into small pcs.
add carrot, celery & onion into melted butter.
add 3 Tbsp. of poultry seasoning along with salt & pepper. set aside the 2 remaining Tbsp. of poultry seasoning.
turn burner on low let vegetables saute.
keep on heat until onion become transparent.

Step 2

cut loaf into 1/2 inch by 1/2 inch cubes put into big mixing bowl.
once loaf is all cut up add in remaining poultry seasoning, take vegetables off the burner and add to the cut up loaf, mix well and set aside , this lets butter absorb into the bread.

Step 3

you can either use this stuffing for stuffing a bird, or put into a covered casserole dish and bake at 350 for 30 min.

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do not burn the butter let, to do so saute on low heat.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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