{"id":1590,"date":"2018-12-14T13:00:38","date_gmt":"2018-12-14T17:00:38","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1590"},"modified":"2018-12-12T13:51:20","modified_gmt":"2018-12-12T17:51:20","slug":"loaded-bread-stuffing","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/12\/14\/loaded-bread-stuffing\/","title":{"rendered":"Loaded Bread Stuffing"},"content":{"rendered":"

Ingredients<\/h2>\n
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\u00bc cup butter<\/div>\n
1 cup sliced fresh mushrooms<\/div>\n
1 cup chopped celery (2 stalks)<\/div>\n
1 cup chopped onion (1 large)<\/div>\n
\u00bd cup coarsely chopped red bell pepper (1 small)<\/div>\n
2 cloves garlic, minced<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crushed<\/div>\n
\u00bd teaspoon ground pepper<\/div>\n
\u215b teaspoon crushed red pepper (optional)<\/div>\n
12 cups light whole-wheat bread cut into 1-inch pieces and dried (see Tip)<\/div>\n
1 (8 ounce) can water chestnuts, drained and chopped<\/div>\n
1 cup coarsely shredded carrots (2 medium)<\/div>\n
1 (14.5 ounce) can reduced-sodium chicken broth<\/div>\n
\u00bd cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
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Preparation<\/h2>\n
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  1. Preheat oven to 325\u00b0F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.<\/span><\/li>\n
  2. Combine bread cubes, water chestnuts and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.<\/span><\/li>\n
  3. Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160\u00b0F.<\/span><\/li>\n<\/ol>\n

    \"Loaded<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients \u00bc cup butter 1 cup sliced fresh mushrooms 1 cup chopped celery (2 stalks) 1 cup chopped onion (1 large) \u00bd cup coarsely chopped red bell pepper (1 small) 2 cloves garlic, minced 2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crushed \u00bd teaspoon ground pepper \u215b teaspoon crushed red pepper (optional) […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1590","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1590"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1590\/revisions"}],"predecessor-version":[{"id":1591,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1590\/revisions\/1591"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}