Directions: |
Directions:I cube my bread and let it dry because I hate breaking up the dry bread lol. For a meal or 2, a half to full loaf of white bread is perfect. I’ve also used day old french bread, rolls, or can use wheat. For a group, if you want leftovers do 3 or 4 loaves.
Cook celery, onions and a chicken breast or a couple chicken thighs or tenderloins in chicken broth and add some salt, pepper, sage and poultry seasoning. When done I cut up and shred the chicken. How much depends on how much you are making. Leftover makes a great chicken noodle soup start!
I make this a day ahead to make throwing it together easier and for a big group, I made it further ahead and froze the cooled onion, celery and shredded chicken.
To the dry bread cubes in a big bowl I add poultry seasoning, sage, pepper...I eye ball it. Once all is mixed, I take a little and microwave it to see if it has enough seasoning. Depending on the batch size, I beat 1 or 2 eggs and also have more chicken broth. Put the cooled celery, onion, chicken mixture over the bread and seasonings, then pour the egg over top and carefully fold together. You want the bread to all be moist so may add more broth but my grandma always said to not mix it too much or add too much broth and carefully fold or you will have a dense bread stuffing!
Spray your pan…9x9, 9x13 or whatever size works. Bake at 350 for about an hour. A large batch takes close to an hour and a half. |
This recipe for Grandma Lucy's Dressing (Stuffing) is from