Time: Prep: 15 minutes, cooking: 30 minutes
Hardware: Measuring cups and spoons, knives and cutting board, skillet, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish
- 2 stalks celery
- 1 large onion chopped onion
- 1 stick butter
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 3 tablespoons fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- Cooking spray
- 6 cups of stale bread cut into 1 inch cubes (1 ½ pounds). I use a variety of bread including white bread, cornbread, and left over croutons
- Preheat the oven to 350°.
- Spray the dish with cooking spray.
- Wash the veggies and herbs. Dice the onions and celery and chop the herbs.
- Heat the butter on medium. Sauté the herbs for 2-3 minutes. Add the celery and onion and cook until soft. Remove from the heat.
- Stir the herbs, veggies, butter from the veggies, chicken broth, salt, and pepper together in the mixing bowl.
- Gently toss the bread in the broth.
- Place the stuffing in the casserole dish and bake for 30 minutes.
- Serve warm with gravy.
|No turkey is complete without stuffings|
½ pound cooked crumbled sausage
½ pound cooked crumbled bacon
8 ounces sautéed mushrooms
1 chopped green apple
¼ cup craisins
¼ cup chopped walnuts