Wednesday, December 9, 2009

Bread Stuffing!

I have never made homemade stuffing before but since I was making the Thanksgiving meal, I thought I better find a recipe. I started searching the Internet. When I search there, I always look at the ratings or reviews and comments. You can really learn a lot from them and this one had almost perfect reviews.

So. The starting point for my bread stuffing came from Betty Crocker. You can find their original recipe by clicking here. I like a moist but not wet stuffing so of course I made some changes. My adjusted recipe is below and this will be the one I'll use for years to come. It received great reviews and even I liked it ... and I'm not a stuffing person!

Bread Stuffing
(makes 12 servings)

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
11 cups semi-soft bread cubes (20 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon ground sage
1 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 to 1 cup chicken broth

To Prepare Bread Cubes:
Preheat oven to 170 degrees or your oven's lowest setting. Lay out slices of bread on a cookie sheets or jelly roll pans. Place trays in oven and keep checking back on them until they are semi-dried out or semi-soft. Remove them from the oven and after they have cooled, cut them into small 1/2" cubes.

1. Melt butter in a pan on the stove over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove pan from the heat.
2. In a large bowl, using a spoon gently toss celery mixture and remaining ingredients except chicken broth, until bread cubes are evenly coated.
3. Starting with 1/2 cup of chicken broth, add to stuffing mixture and toss well. Keep adding more broth, if necessary, a little at a time until the mixture is moist but not wet.
4. Grease a casserole or baking dish with butter or cooking spray. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes. If it's too moist for your liking, you can uncover it and bake it a little longer.

Thanks for stopping by my kitchen!

1 comment:

heartnsoulcooking said...

I like lots of celery in my bread stuffing and this recipe has lots. THANKS!!! for the recipe.


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