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Nov. 13th, 2012 06:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffCHEESY STUFFING
Start to finish: 45 minutes (15 minutes active); servings: 10
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
1/4 cup all-purpose flour
2 cups milk
1 cup chicken or turkey broth
8 ounces shredded Monterey jack cheese
Salt and ground black pepper
1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted
1/2 cup grated Parmesan cheese
Heat the oven to 350 F. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots and cook until softened and the onion is translucent, 8 to 10 minutes.
Add the flour and stir to coat. Stir in the milk, then the broth. Stir continuously and bring up to a simmer, cooking for 5 minutes. Remove from the heat and stir in the Monterey jack cheese. Season with salt and pepper. Stir the torn bread into the mixture, then spoon into the prepared baking dish in an even layer. Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.
Nutrition per serving: 340 calories; 150 calories from fat 44 percent of total calories); 17 g fat (9 g saturated; 0 g trans fats); 65 mg cholesterol; 33 g carbohydrate; 2 g fiber; 5 g sugar; 15 g protein; 590 mg sodium.
Start to finish: 45 minutes (15 minutes active); servings: 10
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
1/4 cup all-purpose flour
2 cups milk
1 cup chicken or turkey broth
8 ounces shredded Monterey jack cheese
Salt and ground black pepper
1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted
1/2 cup grated Parmesan cheese
Heat the oven to 350 F. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots and cook until softened and the onion is translucent, 8 to 10 minutes.
Add the flour and stir to coat. Stir in the milk, then the broth. Stir continuously and bring up to a simmer, cooking for 5 minutes. Remove from the heat and stir in the Monterey jack cheese. Season with salt and pepper. Stir the torn bread into the mixture, then spoon into the prepared baking dish in an even layer. Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.
Nutrition per serving: 340 calories; 150 calories from fat 44 percent of total calories); 17 g fat (9 g saturated; 0 g trans fats); 65 mg cholesterol; 33 g carbohydrate; 2 g fiber; 5 g sugar; 15 g protein; 590 mg sodium.
