by Indiana on Mon Oct 01, 2007 9:30 am
Classic Bread Stuffing With Onions, Celery, and Herbs
12 cups bread; 1/2-inch cubes and dried
1.5 - 2 cups chicken broth, low sodium
1 cup celery; chopped
1/2 cup celery leaves; chopped
1 cup onion; chopped
1 teaspoons salt; (may be omitted)
2 teaspoons poultry seasoning
1/2 teaspoon black pepper
1 teaspoon sage
1 teaspoon thyme
12 tablespoons unsalted butter
Cut up the bread the night before and leave on the kitchen counter uncovered to dry.
In a saucepan, combine butter, 1 1/2 cups broth, celery, onion, and celery leaves. Simmer about 10 minutes.
Combine bread cubes, poultry seasoning, salt (if using), pepper, sage, and thyme.
Pour saucepan ingredients over bread mixture and toss to combine.
Taste to adjust seasoning or add more broth.
Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish at 350 for 30 minutes.
You can reduce the amount of butter to 4 tablespoons and increase the amount of broth for low fat stuffing.
Yield: 10 cups
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