• BH&G 2995

    From Dave Drum@1:3634/12 to All on Sat Jun 12 11:34:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old-Fashioned Bread Stuffing
    Categories: Breads, Vegetables, Herbs, Poultry
    Yield: 12 Servings

    1 c Chopped celery
    1/2 c Chopped onion
    1/2 c Chopped carrot
    1/4 c Butter
    1 tb Snipped fresh parsley (opt)
    1/2 ts Poultry seasoning
    1/4 ts Ground black pepper
    8 c Dried white bread cubes *
    1 c Chicken broth

    Set oven @ 350ºF/175ºC.

    In a large skillet cook celery, onion, and carrot in hot
    butter over medium heat for 7 to 10 minutes or until
    tender, stirring occasionally. Remove from heat; stir in
    parsley (if desired), poultry seasoning, and pepper.

    In a very large bowl combine celery mixture and bread
    cubes. Drizzle with enough broth to moisten, tossing
    lightly to combine. Place stuffing in a 2-quart casserole.

    Bake, covered, for 30 to 45 minutes or until heated
    through.

    TO MAKE DRY BREAD CUBES: Set oven @ 300ºF/150ºC. Cut
    12 to 14 slices white bread into 1/2" cubes to yield 8
    cups. Spread into two 15x10x1-inch baking pans; bake for
    10 to 15 minutes or until dry, stirring twice; cool.
    (Cubes will continue to dry and crisp as they cool.) Or
    let bread cubes stand, loosely covered, at room
    temperature for 8 to 12 hours.

    SLOW COOKER DIRECTIONS: Prepare as directed, doubling the
    amounts of all ingredients, except use 1 1/3 cups chicken
    broth. Omit the 2 quart casserole and lightly coat a
    3 1/2 or 4 quart slow cooker with nonstick cooking spray.
    Spoon stuffing into the slow cooker. Cover and cook on
    low-heat setting for 3 1/2 to 4 hours. (Stuffing gets very
    moist as it cooks.)

    MAKE-AHEAD DIRECTIONS: Prepare as directed through Step 2,
    except do not preheat oven. Cover casserole tightly with
    plastic wrap; chill for up to 24 hours. To serve, preheat
    oven to 350ºF/175ºC. Remove plastic wrap. If desired,
    drizzle stuffing with an additional 1/4 cup chicken broth
    to moisten. Bake, covered, for 40 to 45 minutes.

    Makes: 12 servings

    Better Homes & Gardens | July 2016

    MM Format by Dave Drum - 28 July 2016

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