I used this stuffing for my Thanksgiving bird. I wanted something that would hold up well, but something fresh as well.
I cubed and toasted the wheat bread I had made a few days before. I felt that the wheat bread would add a little more flavor than a white bread.
The bread was the perfect choice. It was very flavorful and hearty enough to hold up well during the baking process.
I have found that sometimes the stuffing cooked inside a bird will get soggy. I believe this to be due to the size of the bread cubes.
I chose to cut my bread a little on the larger side. This ensured that they did not become soggy during baking.
I also used a minimum of broth. Really just enough to moisten the bread a little.
The stuffing had great flavor and would be a great stand alone side dish!
SAGE AND CELERY STUFFING
4 Quarts Lightly Toasted Bread Cubes
2 Onions, Chopped
1 Quart Chopped Celery With Tops
1 Tablespoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Dried Sage
1 Teaspoon Poultry Seasoning
1 Cup Butter, Melted
Broth
Sauté the onion and celery lightly in a little of the butter. Combine all ingredients. Stuff into prepared bird.
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