Stuffing

SooFoo® Stuffing

(For Turkey, Chicken or Roast Beef)
“This may be the best stuffing you will ever eat”.
Submitted by Stan Barbarich of Sausalito, California

Prepare one batch SooFoo (1 cup dry) according to directions on package (to stuff poultry, substitute chicken stock for water; for beef, use beef stock)

While SooFoo cooks, prep your veggies:
Medium dice:
1 cup onion or shallot
¼ cup celery
¼ cup carrots
½ cup mushrooms
You can add other favorites, too!

Sauté veggies in olive oil, adding chopped garlic (to taste) for the last 30 seconds, just until you smell the garlic. Moisten 1 cup of your favorite croutons or cubed, fresh bread in milk or stock then squeeze out the excess liquid.

When SooFoo and the veggie mix have cooled to room temperature, add ½ teaspoon lemon juice or mild vinegar then combine with soaked bread, herbs and spices (sage, thyme, pepper, fresh parsley and cilantro for chicken; rosemary, thyme, pepper and fresh parsley for beef). Mix well. Season your roast well with salt and pepper and stuff (don’t pack too tightly). Roast until cooked (use your thermometer and cooking chart) and enjoy.

SooFoo Stuffing Variations: After you try the basic recipe above, please experiment and make SooFoo Stuffing your own! You can't go wrong, especially by adding a bit of lemon juice, vinegar or wine to the recipe.

When preparing SooFoo you can substitute ½ cup white wine and reduce the stock by ½ cup. If adding wine, there is no need to add lemon juice or vinegar later. You can also add ¼ cup dried cranberries or finely-diced apple or pear. If you love citrus, you might want to add a tablespoon or two of orange zest.

Rustic SooFoo Dressing Casserole: Use the recipe above but melt 4 Tbsp. of Butter and sauté your vegetables increasing to 2 cups of onions, 1 ½ cups of celery, 3 cups sliced mushrooms and ½ cup of parsley. Add 1 Tbsp. of poultry seasoning and double the croutons. Moisten with stock if needed. Bake in a large casserole dish covered with foil at 350° for 45 minutes.