Wednesday, January 14, 2009

Stuff It

Sometimes words simply mess things up.

Southern Stuffing

1 1-pound loaf crusty country-style white bread
1/4 cup olive oil
4 tsp chopped fresh thyme
1 large garlic clove, minced

6 Tbl (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped red bell pepper
1 lb. peeled shrimp, chopped in half or thirds, depending on the size
1/2 lb. sliced bacon, chopped
1 lb. collard greens, coarsely torn
1 3/4 cups low-salt chicken broth, divided
1/3 cup chopped fresh parsley

Preheat oven to 375°F.
Cut bread into 1” cubes. Toss with olive oil, garlic, thyme, salt and pepper and spread on a sheet tray. Bake until golden, about 15-20 minutes. Stir at midway point. Put cooked bread in a large bowl.

Over med-high heat, melt butter and sauté onion, celery and red pepper until soft, about 10 min. Add shrimp and sauté until just pink. Transfer to a bowl. Sauté bacon until crisp. Transfer bacon to bowl with vegetables. Pour off all but 1 tbl fat from skillet. Add greens and broth to skillet, cover and sauté until greens are just soft, about 5 min. Drain liquid and add greens to shrimp. Add parsley.

Place mixture in freezer for 5-10 minutes to rapidly cool. Or let come to room temperature naturally.

Add shrimp mix to bread along with remaining ¾ cup broth. Stir and put into a greased 13x9-baking dish. Cover with foil and cook for 25 minutes. Remove foil and cook until top starts to brown, about 25 minutes longer.


  1. I blew the picture up then licked the screen!

  2. I might just have to try this and hopefully not eat it all myself.