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Name: Bread Stuffing 101
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 8 tb Unsalted butter (1 stick); 1 lg Onion chopped; 3 md ribs Celery with leaves; 1 loaf sandwich bread cubed, dried overnight - or over low in the oven, turning frequently; 1/4 c Fresh parsley finely chopped; 3 c Chicken stock boxed is just fine; 2 ts Poultry seasoning to taste; add more as needed; Salt and pepper freshly milled, optional

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INGREDIENTS

8 tb Unsalted butter ; (1 stick)
1 lg Onion ; chopped
3 md ribs Celery ; with leaves
1 loaf sandwich bread ; cubed, dried overnight - or over low in the oven, turning frequently
1/4 c Fresh parsley ; finely chopped
3 c Chicken stock ; boxed is just fine
2 ts Poultry seasoning ; to taste; add more as needed
Salt and pepper ; freshly milled, optional

INSTRUCTIONS

The basic technique:

MAKE SURE cubed bread is dry. It should feel "stale." It's all about letting the chicken broth and butter seep into the bread, and to do that, dry bread is essential. Ideally, start a couple days ahead of time and cube bread in to 1 inch cubes. Use any mixture of bread you like; I prefer rustic sandwich bread. Let these cubes dry out either overnight, or in a very low oven on a couple sheetpans (you want maximum surface area.) Be careful not to "toast" or "brown" the bread -- you really just want it dried out and as close to crunchy as you can get.

Then -- when ready, saute onions, carrots and celery in butter over medium-low heat. You don't want to brown the onions, you really just want to sweat them. Cook, stirring often, until the onion is golden, about 10 minutes.

Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, toss well, taste, adjust with salt and pepper and poultry seasoning to your own taste.

Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

Yield: 10 cups:

Optional -- Homemade Poultry Seasoning: Combine 1 teaspoon each crumbled dried rosemary, crumbled dried sage, dried thyme, dried marjoram, and celery salt with 1/4 teaspoon freshly milled black pepper. Crush together in a mortar and pestle, mini-food processor, or spice grinder.

NOTES

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Bread Stuffing 101

8 tb Unsalted butter (1 stick)
1 lg Onion chopped
3 md ribs Celery with leaves
1 loaf sandwich bread cubed,  dried overnight - or over low in the oven, turning frequently
1/4 c Fresh parsley finely chopped
3 c Chicken stock boxed is just fine
2 ts Poultry seasoning to taste; add more as needed
 Salt and pepper freshly milled, optional

The basic technique:

Then -- when ready,  saute onions, carrots and celery in butter over medium-low heat.  You don't want to brown the onions, you really just want to sweat them. Cook, stirring often, until the onion is golden, about 10  minutes.

Scrape the vegetables and butter into a large bowl. Add the stuffing  and parsley. Stir in enough of the stock to moisten the stuffing,  about 2 1/2 cups. Season with the poultry seasoning, toss well, taste, adjust with salt and pepper and poultry seasoning to your own taste.

Use to stuff turkey, or place in a buttered  baking dish, drizzle with an additional 1/2 cup stock, cover, and a  bake as a side dish.

Yield: 10 cups:

Optional -- Homemade Poultry Seasoning: Combine 1 teaspoon each crumbled dried  rosemary, crumbled dried sage, dried thyme, dried marjoram, and  celery salt with 1/4 teaspoon freshly milled black pepper. Crush  together in a mortar and pestle, mini-food processor, or spice  grinder.

Add Photo

Sauteeing the onion, carrots, celery in butter
stevemur

Sauteeing the onion, carrots, celery in butter
stevemur

Nutrition

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Serving Size: 1 Serving (371g)
Recipe Makes: 6 Servings

Calories: 412
Calories from Fat: 185 (45%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2g
Cholesterol 47.9mg		15 %
Sodium 813.3mg		28 %
Potassium 446.5mg		12 %
Total Carbohydrate 44.8g		13 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 42.3g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 412

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