"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Basic Bread Stuffing Recipe

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This recipe for Basic Bread Stuffing, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, December 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. cubed bread (either firm white sandwich, French, or Italian bread)
4 to 8 tbsp. unsalted butter
2 c. chopped onions
1 c. chopped celery
1/4 to 1/2 c. minced fresh parsley
1 tsp. dried sage
1 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. black pepper
1/3 to 1 c. chicken stock
1 to 2 large eggs, well beaten

Directions:
Directions:
Preheat oven to 350. Place bread cubes in large bowl. Heat butter in a large skillet over medium-high heat. Add onions and celery and cook until tender, about 5 minutes. Remove from heat and stir in seasonings. Pour vegetable mixture into bread cubes and combine. Add chicken stock and eggs until the stuffing is lightly moist, but not packed together.

Turn into a large, shallow buttered disch. Bake in a 350 oven until the top has formed a crust and stuffing is heated through, 25 to 40 minutes.

Number Of Servings:
Number Of Servings:
8 to 10 cups
Personal Notes:
Personal Notes:
This recipe reminds me of the stuffing that Mom made. It's not exact, but I'm working on it!

 

 

 

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