Homemade Stuffing
Share
Ingredients
2 small yellow onions diced
2 cloves garlic diced
4 ribs celery diced
⅔ cup butter
1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
black pepper to taste
salt to taste
12 cups dry bread cubes made from Niobrara Grain and Milling Soft Whole Wheat Bread
2 to 4 cups chicken broth
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 tablespoon chopped fresh herbs, any combination of sage, thyme, or rosemary, or 1 teaspoon dry herbs
Directions
- Preheat oven to 350°F
- Cut bread into cubes and place on a tray; let dry for 2-3 days or place in 300°F oven for 1015 minutes.
- Melt butter in a large skillet over medium heat. Add onion, celery, and poultry season. Add salt and pepper, and cook until tender, about 10 minutes. Add garlic, and cook until fragrant.
- In a large bowl, combine bread cubes to onion mixture with fresh herbs.
- Pour chicken broth over bread cubes 1 cup at a time until cubes are moist.
- Place in a greased baking pan. Bake for 35 minutes covered, uncovered for 10 minutes.