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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bread Stuffing Recipe

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This recipe for Bread Stuffing is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. onion
2 med. stalks celery
1/2 cup butter
8 cups dry bread cubes (croutons, seasoned or unseasoned)
1 Tblsp. poultry seasoning (with unseasoned croutons.
1 Tblsp. sage (with unseasoned croutons)
3 cups chicken broth or stock or part water
Ground up giblets (optional) (Cook in salted water, cool, then put in blender with liquid before adding)
4 eggs, beaten
1 tsp. salt (may not need with seasoned croutons)
Pepper to taste (less with seasoned croutons)
Directions:
Directions:
Cook onions and celery in butter until soft, but not brown. Add to croutons. Add broth, seasonings and beaten eggs, and giblets, if used.

Place in greased casserole or baking pan. Cover. Bake at 350º for about 1 hour.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I add enough broth to make the stuffing nice and moist. Double or triple the recipe for a big crowd.

 

 

 

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