Stuffing on the Run

Clint has been mentioning that he'd really like fried chicken for dinner for some time now. Since my mamma isn't coming for a visit anytime soon (probably his favorite thing she makes). I came up with my own little "down home" meal. As usual I didn't really measure anything... but I say with some certainty that this is easy to make even if you are just wing'in it ;)

Here was the finished product:

The fried Chicken actually turned out to be the supporting actor to real star of the show... the Rosemary Almond Stuffing!!!

As a disclaimer... I had never made stuffing from scratch before. I thought it was one of those things that are so complicated that you only go to all the trouble and toil once a year... for thanksgiving or maybe Christmas... well boy was I wrong. Stuffing, or "dressing" rather... since I didn't "stuff" the mixture into a bird... is super easy to make and can be seasoned and flavored any number of ways!

I need to get going so I'm going to fly through this.

Here is my not-so-exact recipe for Rosemary Almond Stuffing

Saute 1/2 cup chopped onion and bout 1cup chopped celery and 2-3 cloves garlic in bout 2 tbs of olive oil

Add bout 1-2c chicken stock and let lightly boil for 3-5 minutes (I thought the broth would get more infused with the onion/celery/garlic mixture)

In a separate (oven safe) bowl I tore up pieces of dried bread. I recommend ciabatta bread from whole foods. I had a loaf that was going to go stale so I put it in the oven at 200 for bout 30 minutes and it was nice and dry.

In the bowl with the bread I added one egg, salt, pepper, chopped rosemary, and some marcona almonds (thanks for sending them Jana) and mixed the ingredients altogether.

I then poured the hot broth mixture into the bowl with the bread until moist, but not mushy.

I then put some butter pats on the top of the stuffing and baked it at 350 for 10 minutes.

Ok, I hope that was understandable. Gotta Run!
Leave comments if you want me to clarify anything.

Stuffing on the Run,
Taylor