Bread Stuffing

By

  • 6
  • Easy
  • 15 mins
  • 35 mins
  • 35 mins
  • Budget Friendly

Ingredients

  • •675-g loaf sliced whole-wheat bread
  • •3 celery stalks
  • •1 large onion
  • •4 garlic cloves
  • •1/2 cup (125 mL) butter
  • •1/2 cup (125 mL) chopped parsley
  • •1/4 cup (50 mL) chopped fresh sage or 1 tbsp (15 mL) crumbled dried sage leaves
  • •2 tsp (10 mL) dried thyme leaves
  • •11/2 tsp (7 mL) poultry seasoning
  • •1/2 tsp (2 mL) each salt and freshly ground black pepper
  • •1 to 11/2 cups (250 to 375 mL) chicken broth or bouillon

Preparation

Step 1

1.For a good stuffing, bread should be dry. Spread slices out on a baking sheet and leave on the counter overnight or toast in the oven at 350F (180C) for 5 to 10 min. Meanwhile, chop celery and onion. Mince garlic. Melt butter in a large frying pan over medium heat. Add vegetables and garlic. Stir often until tender, 7 min.
2.Meanwhile, tear or cut bread, including crusts, into large cubes. You should have about 12 cups (3 L). Place in a very large bowl. Sprinkle with herbs and seasonings. Stir to evenly distribute. Then stir in celery-onion mixture and just enough broth to moisten bread. Turn into a baking dish that will hold 8 cups (2 L). Loosely cover with foil. Bake for 15 min. Then remove foil and continue to bake until crusty on top, from 20 to 30 min.

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