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Oven Baked Stuffing for Turkey or Chicken Recipe

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This recipe for Oven Baked Stuffing for Turkey or Chicken is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 - 540 gram loaves of Bread, cubed. I always use one loaf White and one Mulitgrain or Brown. I prefer to cube the bread the night before so it can dry out slightly or place in 300 degree oven for 1/2 - 1 hour to dry.
2 cups chopped Onion
2 cups chopped Celery
3-4 cloves Garlic chopped
1/2 cup Butter
2 Carrots, shredded
5 eggs ( can decrease to 4 )
1/2 cup Chicken Bouillon powder dissolved in 5-6 cups Water
OR 5-6 cups Chicken Stock.
1 tsp Poultry seasoning
Pepper, freshly ground

Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9" x 13" with oil or butter.

In Large Fry pan, Saute Onions and Celery in 1/2 cup Butter. After a few minutes, add grated Carrot and chopped Garlic. Cool slightly before adding to Bread cubes.

In a very large bowl, place slightly dried Bread Cubes, Poultry Seasoning and Pepper. Add slightly cooled sautéed vegetables. Mix well together.

Place in 9"x 13" buttered Roasting or Cake pan. Cover with buttered tin foil so it doesn't stick to stuffing. Bake at 350 for 90 minutes, covered then for 30 minutes uncovered.

This stuffing is dense, moist and puffs up from the eggs, like a savoury bread pudding.

Option: if you prefer a dryer stuffing, decrease the eggs to 3 and the liquid to 3-4 cups. When mixing the liquid into the bread cubes, it should just stick together when gently squeezed and not be really wet.

Personal Notes:
Personal Notes:
I found this recipe in the Winnipeg Free Press in 2010 and have never stuffed a bird since. I was so impressed with how it turned out. I've had many compliments on it!

 

 

 

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