kato's easy baked stuffing

How To Make kato's easy baked stuffing

• Step 1
  When ready to bake: Preheat oven to 350°F. Spray your casserole dish with nonstick cooking spray and set aside until required.
• Step 2
  Place a large pan over medium heat and add the butter; when it is melted and bubbly, add your prepared onion, celery, carrots, and mushrooms, poultry spice, sea salt, and black pepper. Stir and cook until tender (5 minutes). Remove from heat and set aside until required.
• Step 3
  In a large bowl, add the bread cubes, then the warm vegetable mixture, stirring to combine. Next, gently add the apple, cranberries, and dried cherries, and mix well.
• Step 4
  Now, slowly pour the chicken broth over the bread mixture 1/4 cup at a time. Toss slowly, then add the remaining broth until the stuffing is moist but not soggy. (I like my stuffing to be a little dry; I only used 1/2 cup) Season with salt and pepper, dot with butter, and pour into the prepared casserole dish, cover with aluminum foil, and bake for 25 minutes. Uncover and bake 10 - 15 minutes or until the top bread layer begins to crisp.
• Step 5
  Notes: To Prepare Stuffing Ahead of Time 1a. The stuffing can be prepared ahead of time and refrigerated for up to 2 days. b. Simply add the prepared stuffing to a buttered casserole dish, cover tightly, and refrigerate. c. Remove from fridge 30 - 60 minutes before baking to allow stuffing mixture to come to room temperature. d. Add an extra 5 - 10 minutes to the baking time. 2. Leftovers will last up to 4 days in the fridge. 3. Remember, for the best results to put your bread out on the counter a few days in advance to dry out. I use a mixture of breads: buttermilk tea biscuit, corn bread, and white bread. Use whatever bread products you prefer.
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