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Translators without Borders Cookbook

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Marie’s Holiday Stuffing

December 1, 2016 by Sophie Llewellyn Smith Leave a Comment

This is my mom’s recipe. I started helping her make this stuffing when I was a child, and now my sister and I both make it for our families and friends. At any gathering, everyone asks, “where is Marie’s stuffing?” I hope you will love it as much as we do!

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Marie’s Holiday Stuffing
Print Recipe
  • CourseFestive dishes
Servings
lots!
Cook Time
1 3/4 hours
Servings
lots!
Cook Time
1 3/4 hours
Marie’s Holiday Stuffing
Print Recipe
  • CourseFestive dishes
Servings
lots!
Cook Time
1 3/4 hours
Servings
lots!
Cook Time
1 3/4 hours
Ingredients
  • 1 cup onion finely chopped
  • 3 cups celery chopped (with leaves)
  • 2 cups butter
  • 18 cups soft bread (cut into small cubes)
  • 4 tsp salt
  • 1 tsp pepper
  • 2 cubes beef bouillon dissolved in one cup of water
  • 1 cup salad croutons
  • 1/4 cup dried breadcrumbs
Servings:
Instructions
  1. In a large frying pan, melt butter on medium-low heat. Add the onions and celery and bring to a very low simmer. Cook until vegetables are soft, adjusting the heat as necessary (about 10-15 minutes, depending on how thick the vegetables are – just don’t burn the butter).
  2. In a very large bowl, mix the cubed bread with all of the rest of the ingredients, stirring to make sure everything is moist and coated with the butter/vegetable mixture.
  3. Pour stuffing into a large baking dish or bowl.
  4. Bake at 350 F for about 90 minutes. Check it after an hour to make sure the top layer is not burning. If it looks a little dark, cover with foil for the last 30 minutes.
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Contributor

Karin Rockstad
Freelance Spanish to English Translator

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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