Traditional Bread Stuffing with Herbs
Jun 25, 2007
Bread, seasonings, and butter make up this time-honored classic. Cook the celery and onions ahead, but don't add the broth; toast and cube the bread. Then refrigerate separately and complete recipe when ready to bake.
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Cook Time: 0 hours 40
1/2 c. margarine
large celery stalks
1 tsp. dried thyme
1/2 tsp. Pepper
1/2 tsp. dried sage
can chicken broth
loaf sliced firm white bread
1/2 c. loosely packed fresh parsley leaves
- Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
- Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove skillet from heat.
- Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
- Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.
Video: Classic Stuffing Recipe | Holiday Dinner Recipes
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Date: 06.12.2018, 10:34 / Views: 65193