Wednesday, November 17, 2010

Classic Stuffing

I just cannot believe that Thanksgiving is next week!  I guess it's time to share some holiday recipes!  I like to do everything from scratch on Thanksgiving.  Well, most days, but especially on Thanksgiving.  :)  This stuffing is very easy, but tastes like you slaved.  To lessen the work on Thanksgiving day, I usually take care of the celery and onion the day before, and just heat it for a few seconds in the microwave on Thanksgiving day, to loosen it up when adding it to the bread.  Love it!

Classic Stuffing

1 lb. loaf wheat bread
3 stalks celery, diced
1 small onion, diced
4 tbsp butter
3 tsp  poultry seasoning
1 egg, lightly beaten
1/4-1/2 chicken broth (vegetarian broth if you prefer)

On Wednesday:
Take the loaf of bread out of the bag, and let sit out at least 8 hours, preferably 12 or more.
Saute the celery and onion in butter until soft.  Let cool, then place into a container in the refrigerator.

On Thursday:
Cut the bread into cubes.  Place in a deep 3-quart baking dish.
Heat celery and onion for just a few seconds in the microwave.  Add to bread.
Add poultry seasoning.
Add egg.  Using hands, gently but thoroughly combine the bread mixture.
Add chicken broth, just enough to help mixture "stick" together.  Take care to only add a little at a time, as you don't want it wet, just bound together.

Bake at 350° for 30 minutes.  Keep warm until serving.

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