METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Oven-baked stuffing
2019-10-30
https://www.metro.ca/userfiles/image/recipes/farce-cuite-four-11136.jpg
PT20M
PT1H20M
PT1H43M
In a large frying pan over medium-high heat melt the butter and then add the celery root, celery, onion, and parsley. Cook stirring frequently for 20 minutes.Add the chestnuts and the salt, transfer to a bowl and allow to cool to room temperature, approximately 10 minutes.In a large bowl whisk the eggs and then incorporate the chicken stock. Add the cooled sautéed vegetables and then mix in the bread and allow to hydrate for 20 minutes.Preheat the oven to 200ºC/400ºC.Line an 18in. x 13in. (46cm x 33 cm) baking sheet with parchment paper and spread the stuffing out on it.Dot the surface with the butter and then bake in the oven for 1 hour, the first 45 minutes in the bottom third and the final 15 in the top third to assure a crispy top and bottom.Transfer to a serving bowl or the cavity of the cooked turkey.Garnish with the chopped parsley and celery leaves.Source: Blake Mackay
12
Metro
0
0
0
0
1/4 cup (60 ml) butter
2 cups (500 ml) celery root finely diced
2 cups (500 ml) celery finely diced
2 cups (500 ml) onion finely diced
1 cup (250 ml) fresh parsley chopped
2 cups (500 ml) peeled chestnuts
6 eggs
4 teaspoon (20 ml) salt
2 boxes Irresistibles chicken stock
2 Première Moisson loaves Old fashioned Belgian bread torn into bite sized pieces
1/4 cup (60 ml) butter
2 tablespoon (30 ml) freshly parsley chopped
2 tablespoon (30 ml) celery leaves chopped
Oven-baked stuffing
12
Accompaniments
0:20
Preparation
1:20
COOKING
1:43
TOTAL TIME
Ingredients
-
1/4 cup
(60 ml)butter
-
2 cups
(500 ml)celery root finely diced
-
2 cups
(500 ml)celery finely diced
-
2 cups
(500 ml)onion finely diced
-
1 cup
(250 ml)fresh parsley chopped
-
2 cups
(500 ml)peeled chestnuts
-
6
eggs
-
4 teaspoon
(20 ml)salt
-
2 boxes
Irresistibles chicken stock
-
2
Première Moisson loaves Old fashioned Belgian bread torn into bite sized pieces
-
1/4 cup
(60 ml)butter
-
2 tablespoon
(30 ml)freshly parsley chopped
-
2 tablespoon
(30 ml)celery leaves chopped
Preparation
In a large frying pan over medium-high heat melt the butter and then add the celery root, celery, onion, and parsley. Cook stirring frequently for 20 minutes.
Add the chestnuts and the salt, transfer to a bowl and allow to cool to room temperature, approximately 10 minutes.
In a large bowl whisk the eggs and then incorporate the chicken stock. Add the cooled sautéed vegetables and then mix in the bread and allow to hydrate for 20 minutes.
Preheat the oven to 200ºC/400ºC.
Line an 18in. x 13in. (46cm x 33 cm) baking sheet with parchment paper and spread the stuffing out on it.
Dot the surface with the butter and then bake in the oven for 1 hour, the first 45 minutes in the bottom third and the final 15 in the top third to assure a crispy top and bottom.
Transfer to a serving bowl or the cavity of the cooked turkey.
Garnish with the chopped parsley and celery leaves.
Source: Blake Mackay
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
