Bread Stuffing Recipe

How to make it

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• 1. Heat butter in large skillet over medium-high heat. Add celery and onion and cook until onion is yellow. Remove from heat.
• 2. Place bread and seasonings in an extra large mixing bowl. Toss vegetables and butter with ingredients in bowl.
• 3. a) Use to stuff poultry and bake the remainder in a greased, covered casserole the last hour while the bird roasts, basting the casserole occasionally with chicken broth; or
• b) bake the entire stuffing recipe in a greased, covered casserole the last hour while the bird roasts, basting with a little broth if necessary to prevent drying; or
• c) bake the entire stuffing recipe in a slow cooker on low heat for the entire bird roasting time, again basting with some broth now and then.
• NOTE: Not all of the chicken broth will be used for basting the stuffing. Leftover broth will be added into the roasting pan along with giblet cooking liquid to make gravy.

• VARIATIONS:

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• ● Cornbread Stuffing - Substitute a recipe of GOLDEN CORNBREAD and 5 or 6 crumbled biscuits for the soft bread cubes.
• ● Sausage & Mushroom Stuffing - Crumble a 1/2 pound of lean pork or turkey sausage into large skillet and brown. Reduce butter to 1 1/2 sticks (3/4 cup) and include 8 oz fresh or one large can of WELL drained, sliced mushrooms when cooking celery and onion.
• ● Oyster Stuffing - In Step 1, add into the skillet about 3 cups well-drained and chopped, canned oysters (reserve liquid for basting), and cook with the veggies.