Sunday, August 8, 2010

Summer Harvest Stuffing Recipe

1 small onion, diced
1 clove garlic, diced
1 small zucchini, diced
1 ear of corn, boiled or steamed, kernels removed
1 chicken liver (optional and presumably from the chicken to be served with stuffing)
2 C bread, cubed or torn into small pieces
1 C stock of choice (I made mine by simmering the neck of my chicken in a pot of water alongside my stuffing)
Salt and pepper to taste

If you are using the chicken liver from your chicken, dice and set aside. If you are going to make your own "in the moment" stock, add neck to about 6 cups of water and heat on back burner, covered.

Heat EVOO in medium sauce pan. When ready, add onions. When onions are translucent, add garlic, zucchini and corn. If at any point from here forward the mixture begins to stick to the pan or burn, add some chicken stock (think: risotto!). When zucchini is BRIGHT green add chopped liver, if using. When the liver is completely browned add the bread along with a ladle-full of chicken stock. Continue cooking and stirring until mixture is thoroughly combined. You may not need to use all 2 cups of your stock, but it will be good to have on hand depending on the density or age of the bread you are using. At the point when it is just a little too moist for your liking put the cover on, remove from heat and let it sit for about 5 minutes. Just before serving, open the lid and "fluff with a fork" as our trusty StoveTop box always says and enjoy!

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