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Old-Fashioned Bread Stuffing




Source of Recipe


BBR


Recipe Introduction


Posted by: blueridge_va I made this recipe from BH&G and stayed with it to today, with floured, browned and seasoned pork chops standing in a casserole dish, with the stuffing layered between the chops and baked,covered, about an hour.
Now, I bake it plain in a bowl, with chicken breasts pan baked.




List of Ingredients




1 cup finely chopped celery
1/2 cup chopped onion (I use 1 cup)
1/2 cup butter or margarine
1 tsp. poultry seasoning or sage (I use poultry seasoning)
1/2 tsp. salt (I use 1 tsp.)
1/8 tsp. pepper (I use 1/4 tsp.)
8 cups dry bread cubes (I use torn-up fresh bread)
3/4-1 cup chicken broth or water (I use water)


Recipe



Cook the celery and onion in the butter until it starts browning.Stir in the seasonings.Pour over the bowl of torn bread and toss until well-coated.Drizzle on enough broth or water to moisten.Will stuff a 10 pound turkey.Serves 8-10.

When I bake in a bowl, I put on a lid (or foil) and bake about 30 minutes at 350º.I also beat 1 egg into 3/4 cup water.

Note: This recipe can have sliced mushrooms added, or 3/4 cup raisins, cooked, chopped giblets, oysters chopped, or 3 cups of chopped roasted chestnuts.I have never used any of those ingredients.The Southern people here use stale biscuits and stale cornbread in their mixtures, with no "LIGHT bread" it's called, and it is very wet.I tried it once at a restaurant buffet

I use half cornbread and half white bread. I trick my mom taught me was to toast the white bread before I left it out over night. It gave it a head start in the drying process and gave my stuffing a little more color.