Bread and Celery Stuffing
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1(1 pound) loaf sliced white bread
3/4 cbutter or margarine
4stalks celery, chopped
2 tsppoultry seasoning
·salt and pepper to taste
1 cchicken broth
How to Make Bread and Celery Stuffing
- Let bread slices air dry for 1 to 2 hours, then cut into cubes.
- In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes. Yields enough to dress a 10 to 15 pound turkey.