"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread and Celery Stuffing Recipe

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This recipe for Bread and Celery Stuffing, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Terpay
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (one pound) loaf sliced white bread
3/4 cup butter
1 onion, chopped
4 stalks celery, chopped
2 tsp poultry seasoning
salt and pepper to taste
1 cup chicken broth

Directions:
Directions:
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill for at least one hour.
Bake in buttered casserole dish at 350 for 30 to 40 minutes.

 

 

 

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