Tuesday, October 6, 2009

Bread Stuffing

Bread Stuffing

Prep Time: 15 min
Total Time: 20 min
Makes: 10 servings (1/2 cup each)

3/4 cup butter or margarine
½ to 1 cup chicken broth
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
2 teaspoons oregano
2 teaspoons dried parsley
1 teaspoon salt to taste
1 teaspoon garlic powder or more
1 teaspoon pepper to taste

1. Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
2. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated add chicken broth so that bread is moist but not water logged (bread should hold its shape).
3. Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum
foil and bake at 325°F for 30 minutes

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