Marlyn’s Christmas Dressing
Every year I make a special dressing that we cook separate from the bird. It is always different and usually turns out tasting just fine.
This year’s edition –
1 package (14 oz) pre-seasoned stuffing (I like Pepperidge Farms – but any other will be just fine – if you prefer to season it yourself that’s fine too – I’m lazy).
1 medium onion
1 stalk celery
1 can (1 ¾ cup) chicken broth
1 can mixed fruit (no sugar added – just a twist – not a requirement)
3 oz Amaretto (or a dash of vanilla extract if you don’t want alcohol)
½ stick of butter (not a half pound – a half stick)
Splash of EVOO (extra virgin olive oil)
Salt and pepper
Chop the onion and celery very fine.
In a sauce pan sauté the onion and celery with the butter, EVOO, and 1 cup of the chicken broth and salt and pepper to taste.
As this is going on – mix (about ¾ cup) with 3 oz of Amaretto and the liquid from the can of mixed fruit with the remainder of the chicken broth. Put the chicken broth in last. This should make about 1 cup of liquid – if not don’t sweat it. But don’t let it become more than 1 cup – hold back on the chicken broth if you are going to have too much liquid. If you don’t add the 3 oz of amaretto you can fill it out with plain water.
Once the onions and celery are done (tender to the taste - al-dente) combine the contents of the sauce pan with the stuffing mix in a large bowl. Then pour in the remaining liquid. Stir until the stuffing mix absorbs the liquid. Then add about 2/3rds of the mixed fruit and a handful of craisins. Stir well.
Put muffin papers in a 12 section muffin-baking pan. Using a spoon (and your clean fingers) fill the muffin papers with the dressing mix. Overflow it but make sure each cup contains about the same amount to the same consistency.
Bake for 30 minutes at 350 degrees and serve warm.
Good eats – Traditions! Ya gotta love ‘em!