bread stuffing
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This can be made up to 2 days ahead, and kept in the refrigerator till ready to bake.
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yield
10 -12
cook time
1 Hr
method
Bake
Ingredients For bread stuffing
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1/2 cbutter
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3 conion, chopped
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2 1/2 ccelery, including leaves, chopped
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1 clovegarlic, finely chopped
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1 1/2 Tbspfresh sage, chopped
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1 1/2 Tbspfresh thyme, chopped
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2 tspcelery seeds
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pinchground nutmeg
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pinchground cloves
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1 tspsalt
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1 lbloaf of bread, cut into 1/2" cubes, lightly toasted
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1 1/2 cchicken broth
How To Make bread stuffing
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1Preheat oven 350. In a large skillet, melt half the butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt. Cook , covered, until the onion is soft, about 5-7 minutes. Remove from the heat. In a large bowl, toss the vegetables with the bread cubes. Melt the remaining butter. Pour it over the bread mixture, along with 1/2 cup of the broth. The stuffing should just hold together when mounded on a spoon.
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2Transfer the stuffing to on very large casserole dish. Drizzle the remaining broth over the dressing, cover the dish with foil, and bake until heated through, 45 minutes to an hour. For a crunchy tip, uncover the stuffing for the last 15 minutes of baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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