Dacor RSD30 Manual

Also see for Preference RSD30: Installation instructions Installation instructions

Dacor RSD30 Manual Manual pdf 26 page image

RECIPES22Sage StuffingIf using earthenware, enamel-coated steel or other heavy ceramic bakeware, use Convection Bake. The heat will transfer betterwhen using this mode.12 slices day-old bread, cut into 1⁄ 2" cubes1⁄ 2 cup unsalted butter1 1⁄ 2 cups white onion, chopped3⁄ 4 cup celery, small diced1⁄ 4 cup carrot, small diced1 large egg, lightly beaten1 1⁄ 4 Tbsp. fresh sage, chopped1 1⁄ 4 tsp. salt1⁄ 2 tsp. ground black pepper1⁄ 2 to 1 cup reserved drippings from turkey pan or chicken stockPreheat oven to 325˚F on Convection Bake.Grease a 9" x 13" ceramic baking dish. Place bread cubes on baking sheet and dry in oven for 10 to 15 minutes. Transfer bread to alarge mixing bowl and reserve. Melt butter in large sauté pan. Add onion, celery and carrot and cook for 5 minutes, until onions aretranslucent. Add to bread cubes and toss. Add egg and adjust seasonings with sage, salt and pepper. Add just enough pan drippingsto moisten the bread. Pour mixture into baking dish and bake until top is brown and a toothpick inserted in the center comes outclean, about 30-35 minutes.Additional seasonings may be added to the stuffing. Fresh herbs are preferred to dried because they add great color and flavor.Good ones to try are: Italian parsley, thyme, basil, oregano, tarragon, chives or green onion, chervil and rosemary.Serves 4.