Classic Bread Stuffing with Onions, Celery and Herbs

Sastojci

8 tablespoons (1 stick) unsalted butter

2 medium onions, chopper

3 medium celery ribs,

chopped

1/2 cup chopped celery leaves (from inner celery ribs)

1 pound firm white sandwich bread, cut into ½-inch cubes and dried overnight or in the oven, or 10 cup plain bread croutons

1/4 cup chopped fresh parsley

2 teaspoons poultry sea- soning, preferably home- made

1½ teaspoons salt

teaspoon freshly groundpepper

1½ to 2 cups turkey or chicken broth, as needed (can also add Imperial oleo)

Upute

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 1½ cups of broth, until the stuffing is evenly moistened but not soggy.

Use as a stuffing. Or place in a lightly buttered casserole, drizzle with ½ cup broth, cover, and bake as a side dish.

Copyright 1997 by Rick Rodgers,

Bilješke

Original recipe in photos.

"I like the bread to be on the stale side for easy cutting.

I also use sage.

350° For ½ hour.