CLASSIC BREAD STUFFING WITH ONIONS, CEL
Source of Recipe
Aunt Saunny
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, ends removed, chopped
3 medium celery ribs, washed, ends removed, chopped
1/2 cup chopped celery leaves (from inner ribs)
1 pound firm white bread, cut into 1/2-inch cubes and dried overnight or in the oven (or 10 cups plain bread croutons)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed
In a large skillet, melt the butter over medium heat. Add the onions, celery and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of the broth, until the stuffing is evenly moistened but not soggy.
Use as a stuffing or place in a lightly buttered casserole and drizzle with 1/2 cup of the broth, cover and bake for 30 to 40 minutes.
Makes about 10 cups; analysis based on 1-cup serving.
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