Steaks and Stuffing

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This is just a recipe for a meal I made last week. This was a new stuffing I had never made before. I had heard people usually use broth in their stuffing, so I thought it would be good to make a more healthy stuffing that the one I usually make with only butter. For this recipe, I used a half loaf of Homemade bread. Since homemade bread is so much more dense than normal bread, you’ll want to make sure your store bread is either an artisan thick bread, or that your store bought bread is one the stale side, or you could alternatively make it croutons before using it in this recipe. This stuffing was very good. The broth is very forward, and the spices are very evenly present. The butter adds a bit of fat to the dish and a bit of salt, but season as you like. As for the steaks, I just cooked them by themselves like an ordinary steak. You could add butter after the flip and baste during the final side, but I chose not to. I also added a bit of oil at the beginning of the cooking for the steaks, because I have very lean steaks. I served these steaks with some A1. The steaks were able to serve 2 adults, and the stuffing was enough to serve 3 adults.

What You Will Need

• 1 Stalk Celery, Diced
• 1/2 Onion, Diced
• 1/4 Cup Butter, 1/2 a Stick
• 1/2 Loaf of Bread, Cut into 1 Inch Cubes
• 1 Cup Chicken Broth
• 2 tsp Ground Sage
• 2 tsp Ground Thyme
• 2 Steaks, 1 Inch Thick
• Frying Pan
• Medium Sauce pan

Directions

1. First, heat saucepan over medium heat. Add butter, celery and onion, and cook until onion is tender. Place Frying pan over medium heat. Add bread, broth, and spices to the stuffing. Reduce heat to low, and stir every 1-2 minutes until all broth is absorbed. Remove from heat once very hot.

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2. Once the frying pan is hot, add the steaks. Cook for 4 minutes on the first side, and 3 minutes on the second for medium rare. Remove from heat, plate, and let rest for 5 minutes before enjoying your steak.

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