Orange Marjoram Stuffing
An excellent stuffing to serve with duck, chicken, turkey, pork, or even roast beef, this easy to make dish can be doubled or tripled if needed for larger functions. We always bake our stuffing outside of the bird because both the bird and the stuffing come out better in the end - and it is safer to do so. However, if your family demands the stuffing in the bird rather than on the side, this stuffing can be used that way as well. Fresh marjoram is not essential for this recipe, but it does make a significant difference in the flavor. Use 3 teaspoons crumbled dried marjoram if you do not have any fresh on hand.
6 cups cubed crusty day old bread
1/2 cup freshly squeezed orange juice
1/3 cup melted and cooled butter
1/4 cup fresh marjoram leaves
2 tablespoons minced fresh orange zest
Freshly ground black pepper
2 tablespoons olive oil
1 minced onion
3 minced celery stalks
2 minced carrots
2 minced garlic cloves
Preheat the oven to 350 degrees and grease a medium baking dish. If your bread is soft, place on a cookie sheet and bake for 5-10 minutes to firm the bread up and toast it slightly. Whisk together the eggs, orange juice, melted butter, marjoram, orange zest, and salt and pepper to taste in a large bowl. Add the bread cubes and toss to coat. Set aside. In a large heavy skillet heat the olive oil over medium high heat. Add the onion and sauté for five minutes. Add the celery and carrots and sauté for five minutes more. Add the garlic and sauté for two minutes. Add the onion mixture to the bread mixture and toss well. Spoon the stuffing into the prepared dish and bake for 35-40 minutes, or until golden brown on top.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour