Smokey Stuffing

An easy stuffing to make up to two days ahead.  The smokey tasting black tea adds a nice twist to traditional stuffing.

1/2 cup butter
3/4 cup diced onion
1 cup diced celery
1 cup diced apple
1/2 cup dried cranberries
1/4 cup raisins
3/4 cup strongly brewed Lapsang Souchong TEA (2 tsp. TEA steeped in 1 cup boiling water for 4 minutes. Strain and measure 3/4 cup to use in recipe)
1 1/2 tbsp. Savory rub (recipe below)
7 cups soft breadcrumbs
Salt and pepper to taste

Melt butter in a fry pan and cook onion and celery until soft. Stir in apple, cranberries, raisins and Savory Rub. Add TEA and bring to a quick boil. Remove from heat. Pour over breadcrumbs and quickly stir. Season with salt and pepper. Spoon into lightly greased oven proof dish. (May be made to this point and stored in a covered dish for up to 2 days in the fridge.) Bake for 35-40 minutes at 350° or until heated through.

Savory Rub: combine all ingredients & store in spice jar
2 tbsp. Italian seasoning
3 tsp. poultry seasoning
1/2 tsp. of each - minced onion, black pepper, minced garlic, chili powder

 

Lapsang Souchong Black Tea

Not for the faint of heart this Lapsang Souchong. A tea with full-bodied, smoky flavour and a reddish liquor. Great on a cold damp winter's night.
Item No: 4830