Stuffing/Dressing: Bread and Butter Stuffing

posted by Becky 10-25-101 1:09 PM

Bread and Butter Stuffing
Adapted from 2 BH&G recipes

8 c bread cubes, dried
1/2 c onion, chopped
1/2 c celery, chopped
about 6 tbsp real butter
1/2 tsp salt (optional)
about 1 tsp ground sage
about 1/2 tsp thyme
about 1/2 tsp pepper
1/4 tsp poultry seasoning, optional
1 c chicken broth, approximately

Pour bread crumbs in a large mixing bowl. Saute onion and celery in melted butter until translucent.
Add seasonings and mix well. Pour over the bread crumbs and stir or mix with your hands. Add the chicken broth gradually. If necessary, you can add a bit of water if it is not moist enough.

This will stuff about a 10 pound turkey or may be baked in a 2 quart casserole at 325 for 40 to 45 minutes.
This is supposed to make 6 or 7 servings.

The original recipe calls for the bread to be buttered and then cut. I eliminated that to reduce fat and my family likes it better with the dry bread crumbs. I use home made bread and it is delicious. I often use two or three different kinds, like a white bread, egg bread and buttermilk bread.

Another option - if you don't have time to dry the bread crumbs - use fresh bread, toasting it and then buttering and cutting.

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