Classic Bread Stuffing
This is a Classic Bread Stuffing, which can be used as a poultry stuffing, or baked as a side dish. This recipe can be used both with poultry and pork. You can also add your favorite extras, or additional sage if you like it that way.
Yield: 10 cups
1 stick unsalted butter
3 medium celery ribs and leaves, chopped
2 medium onions, chopped
1 pound firm white bread, cut into ½ inch cubes and dried overnight
¼ cup fresh parsley, chopped
2 ½ teaspoons Poultry Seasoning
1 ½ teaspoons sea salt
1 ½ to 2 cups low-sodium chicken broth
In a large skillet, melt the butter over medium heat. Add the celery & leaves, and onions. Cook about 8-10 minutes until the onions are golden brown, stirring often so they don’t burn. Transfer the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning and salt. Slowly stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy
You can use this mixture as a stuffing in your turkey, chicken or pork chops. You can bake separately as a side dish. Place in a lightly buttered casserole dish and drizzle with ½ cup broth. Cover and bake at 350 degrees for about 40 minutes, uncovering for the last 10-15 minutes until lightly brown.