Easy Stuffing Recipe

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Easy Stuffing Recipe

Like many others, this is pretty much my recipe I’ve used for years. I add just one more ingredient which probably sounds strange, but I add a drained can of chopped water chestnuts. The celery always gets cooked up soft and I wanted a bit of crunch and this is it. Everyone who tastes it goes on to use it in their recipe. Incidentally, growing up we always called it dressing, but we always stuffed it into the bird so who cares.

Ingredients

• 3-4 cups chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon fresh herbs sage, thyme, rosemary
• 2 small onions diced
• 4 stalks celery diced
• black pepper
• salt to taste
• 12 cups bread cubes
• 2/3 cup butter
• 1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage

Instructions

1. Frist, Preheat oven to 350F.
2. Frist, Melt butter in a large skillet over medium heat. 
3. Then Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
4. Next, Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs. 
5. Next, Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. 
6. Then Season with salt and pepper to taste.
7. Then Place mixture in a serving dish, dot with additional butter and cover.
8. Next, Bake 35 minutes, uncover and bake an additional 10 minutes.
9. Enjoy It !

Recipes adapted from : culinaryhill.com