bread stuffing
This can be made up to 2 days ahead, and kept in the refrigerator till ready to bake.
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prep time
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 1/2 cup butter
- 3 cups onion, chopped
- 2 1/2 cups celery, including leaves, chopped
- 1 clove garlic, finely chopped
- 1 1/2 tablespoons fresh sage, chopped
- 1 1/2 tablespoons fresh thyme, chopped
- 2 teaspoons celery seeds
- pinch ground nutmeg
- pinch ground cloves
- 1 teaspoon salt
- 1 pound loaf of bread, cut into 1/2" cubes, lightly toasted
- 1 1/2 cups chicken broth
How To Make bread stuffing
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Step 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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Step 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.
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