- 6
- Easy
- 15 mins
- 35 mins
- 35 mins
- Budget Friendly
Ingredients
- •675-g loaf sliced whole-wheat bread
- •3 celery stalks
- •1 large onion
- •4 garlic cloves
- •1/2 cup (125 mL) butter
- •1/2 cup (125 mL) chopped parsley
- •1/4 cup (50 mL) chopped fresh sage or 1 tbsp (15 mL) crumbled dried sage leaves
- •2 tsp (10 mL) dried thyme leaves
- •11/2 tsp (7 mL) poultry seasoning
- •1/2 tsp (2 mL) each salt and freshly ground black pepper
- •1 to 11/2 cups (250 to 375 mL) chicken broth or bouillon
Preparation
Step 1
1.For a good stuffing, bread should be dry. Spread slices out on a baking sheet and leave on the counter overnight or toast in the oven at 350F (180C) for 5 to 10 min. Meanwhile, chop celery and onion. Mince garlic. Melt butter in a large frying pan over medium heat. Add vegetables and garlic. Stir often until tender, 7 min.
2.Meanwhile, tear or cut bread, including crusts, into large cubes. You should have about 12 cups (3 L). Place in a very large bowl. Sprinkle with herbs and seasonings. Stir to evenly distribute. Then stir in celery-onion mixture and just enough broth to moisten bread. Turn into a baking dish that will hold 8 cups (2 L). Loosely cover with foil. Bake for 15 min. Then remove foil and continue to bake until crusty on top, from 20 to 30 min.
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