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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adapted from Betty Crocker's New Picture Cook Book 1961, p.324. I grew up with cornbread dressing, but I married a nice fellah from Michigan and HE liked bread stuffing, so that's what I made for 35 years. I've recently started making cornbread dressing, however, and it's just as awesome. Read more . *big ol' grin* Ingredients:
2 (4 oz) sticks butter |
1 cup chopped celery, with leaves |
1 cup chopped onion |
1 (24 oz) loaf bread, torn in 1/2 pieces |
2 tsps salt |
2 tsps poultry seasoning |
1/2 tsp black pepper |
1 qt chicken broth |
Directions:
1. 1. Heat butter in large skillet over medium-high heat. Add celery and onion and cook until onion is yellow. Remove from heat.
2. 2. Place bread and seasonings in an extra large mixing bowl. Toss vegetables and butter with ingredients in bowl.
3. 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
4. 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
5. 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.
6. 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.
7. VARIATIONS:
8. ● Cornbread Stuffing - Substitute a recipe of GOLDEN CORNBREAD and 5 or 6 crumbled biscuits for the soft bread cubes.
9. ● 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.
10. ● 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.
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