Sorry guys, unless you KNOW that you love juniper, don't try this one! It really ruined our thanksgiving dinner last year. The juniper berries, which smells and tastes like gin, were so pungent that it took over the whole dinner - and not in a good way. Sunset - love you, love everything! Just not this particular one! Had to share.
Pearl Onion and Celery Stuffing with Juniper and Garlic
Photo: Leigh Beisch; Styling: Dan Becker
Time: 1 hour. Juniper berries give this stuffing a savory, woodsy note.
Yield: Serves 16
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Amount per serving
- Calories: 213
- Calories from fat: 43%
- Protein: 5.2g
- Fat: 10g
- Saturated fat: 3.8g
- Carbohydrate: 23g
- Fiber: 0.5g
- Sodium: 378mg
- Cholesterol: 28mg
- 1 package (14 oz.) frozen pearl onions, thawed
- 1 1/2 cups diagonally sliced celery stalks with some leaves
- 1/2 cup unsalted butter
- 1 1/2 tablespoons dried juniper berries,* buzzed in a blender to crush
- 1 tablespoon chopped garlic
- 1/2 teaspoon freshly ground black pepper
- 3 qts. (1 lb.) garlic or garlic-cheese croutons (about 1-in.)
- About 1/3 cup chopped flat-leaf parsley
- 2 1/4 cups reduced-sodium chicken broth
- 1 large egg, beaten to blend
- 1. Preheat oven to 325° to 350° (use temperature turkey requires). In a large pot over medium-high heat, sauté onions and celery with butter until vegetables begin to brown, about 12 minutes. Stir in juniper, garlic, and pepper, and cook about 1 minute. Remove from heat and stir in croutons and 1/3 cup parsley. Combine broth and egg in a small bowl, then mix with croutons.
- 2. Spoon stuffing into a 9- by 13-in. dish. Cover with foil and bake until steaming, 30 minutes. Uncover and bake until golden, 15 minutes. Scatter with parsley.
- *Find in the spice aisle.
- Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.
- Note: Nutritional analysis is per 3/4-cup serving.
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