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Name: Make-Ahead Stuffing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup (125 mL) butter; 2 cups (500 mL) diced yellow onions; 1 1/2 cups (375 mL) diced carrots; 1 1/2 cups (375 mL) diced celery; 2 tbsp (30 mL) poultry seasoning; 2 tsp (10 mL) dried rosemary (or 2 tbsp/30 mL chopped fr; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) black pepper; 18 cups (4.5 L) white or brown sandwich bread cubed (no need to dry it out first); 1 1/2 cups (375 mL) chicken or turkey stock

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INGREDIENTS

1/2 cup (125 mL) butter
2 cups (500 mL) diced yellow onions
1 1/2 cups (375 mL) diced carrots
1 1/2 cups (375 mL) diced celery
2 tbsp (30 mL) poultry seasoning
2 tsp (10 mL) dried rosemary (or 2 tbsp/30 mL chopped fr
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper
18 cups (4.5 L) white or brown sandwich bread ; cubed (no need to dry it out first)
1 1/2 cups (375 mL) chicken or turkey stock

INSTRUCTIONS

1. Preheat the oven to 350°F (180° C).

2. Melt butter in large soup pot or stock pot over medium-high heat. Add onions, carrots and celery and cook for 8 to 10 minutes, or until beginning to soften.

3. Stir in poultry seasoning, rosemary, salt and pepper. Continue cooking 2 minutes more. Remove from heat.

4. In two batches, add bread cubes to pot, stirring to evenly distribute seasonings and veggies. Pour in stock and stir. Transfer to large baking dish, such as lasagna pan. Cover with foil.

5. Bake for 30 minutes. Remove foil and bake another 10 minutes. Serve immediately or, if making ahead, cool, cover and refrigerate. Reheat before serving.

NOTES

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Make-Ahead Stuffing

1/2 cup (125 mL) butter
2 cups (500 mL) diced yellow onions
1 1/2 cups (375 mL) diced carrots
1 1/2 cups (375 mL) diced celery
2 tbsp (30 mL) poultry seasoning
2 tsp (10 mL) dried rosemary (or 2 tbsp/30 mL chopped fr
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper
18 cups (4.5 L) white or brown sandwich bread cubed (no need to dry it out first)
1 1/2 cups (375 mL) chicken or turkey stock

1. Preheat the oven to 350°F (180° C).
2. Melt butter in large soup pot or stock pot over medium-high heat. Add onions, carrots and celery and cook for 8 to 10 minutes, or until beginning to soften.
3. Stir in poultry seasoning, rosemary, salt and pepper. Continue cooking 2 minutes more. Remove from heat.
4. In two batches, add bread cubes to pot, stirring to evenly distribute seasonings and veggies. Pour in stock and stir. Transfer to large baking dish, such as lasagna pan. Cover with foil.
5. Bake for 30 minutes. Remove foil and bake another 10 minutes. Serve immediately or, if making ahead, cool, cover and refrigerate. Reheat before serving.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.