Bella五星級廚房

這是我做過最道地，最簡單的填料了，也不會搶了火雞的味道，提早吃火雞，就用它了，只是因為味道較淡，加一點火雞淋醬會比較好吃一些~

份量: 8 人份

A材料

紅籮蔔片罐頭                    1 罐

香菇片罐頭                        1 罐

滿福堡，切小丁                3 顆

脆麵包丁                             6 杯

乾巴西里屑                         1 大匙

B材料

雞湯(14oz)                           1 罐

西洋芹，切小塊                  2 根

鼠尾草香料                         1 大匙

雞肉香料                            ½ 小匙

雞湯粉                                 1 大匙

奶油，融化                         3 大匙

作法

1. 用開罐器打開紅籮蔔片罐頭，用一把小刀進去梢微再將籮蔔切碎一些，連香菇片罐頭一起，連湯帶料一起倒進一個有蓋的可進烤箱的大鍋中，再將切了小丁的滿福堡，乾巴西里屑，和脆麵包丁一併倒入大鍋中。

2. 將B材料丟進果汁機中打勻後，倒入A材料的大鍋中拌勻，蓋上蓋子進預熱350度的烤箱烤45-55分鐘。

Bella五星級廚房相關食譜

   烤蔬菜填料

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American Stuffing

A Ingredients

Sliced carrots, undrain             1 can

Sliced mushroom, undrain       1 can

English muffin, cut cubes         3 pieces

Croutons                                   6 cups

Dried parsley flakes                  1 tablespoon                   

B Ingredients

Chicken broth (14oz)         1 can

Celery, small pieces           2 ribs

Ground sage                       1 tablespoon

Poultry seasoning              ½ teaspoon

Chicken boulion powder    1 tablespoon

Butter, melted                     3 tablespoon

Directions:

1. Open the sliced carrot can and inset a small knife to cut some of the bigger pieces smaller.  Pour the undrain carrots into a Dutch oven, then pour the un-drain sliced mushroom into the dutch oven, along with the rest of the A ingredients.

2. Blend B Ingredients in a blender, pour into the Dutch oven, mix well with a rubber spatula, place the lid on, and bake at a preheated 350 degree oven for 45-55 minutes. 

Serving: 8