Bread and Butter Stuffing / Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From David Rosengarten. This is one of my favorites for Thanksgiving. I usually substitute dried cherries or cranberries for the raisins. Ingredients:
2 lbs white bread |
1/2 lb whole wheat bread |
1 1/2 lbs butter |
1 1/2 cups celery |
2 cups onions |
1 cup tart apple, peeled & diced |
3 cups chicken stock |
30 sage leaves (i use less) |
8 sprigs thyme |
1 cup dark raisin |
Directions:
1. Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
2. Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
3. Add chicken stock and bring to boil. Remove from heat and pour over bread.
4. Stir in sage, thyme (removed from stems) and raisins.
5. Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
6. As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.
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