Basic Bread Stuffing
From Joy of Cooking; as close to my Dad's as I can get
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 3/4 cup butter
- 2 eggs well beaten
- 1 cup celery chopped
- 3 10 - 12 cups bread loaves assorted, cubed
- 1/3 cup parsley, fresh chopped
- 1 tablespoon sage, chopped or 1 tsp dried
- 1 tablespoon thyme, chopped or 1 tsp dried
- few twists black pepper
- 1/3 teaspoon nutmeg freshly grated
- 1/4 teaspoon gorund cloves
- 1- 1 1/2 cups chicken broth low sodium
- 1&1/2 cup finely chopped onions
- Carbohydrate 0.268978472323442 g
- Cholesterol 61.5231250388668 mg
- Fat 12.2755922368962 g
- Fiber 0.105061110303561 g
- Protein 1.11159638908495 g
- Saturated Fat 7.53407948151021 g
- Serving Size 1 1 Serving (25g)
- Sodium 94.6261112160376 mg
- Sugar 0.163917362019881 g
- Trans Fat 0.936394903807636 g
- Calories 113 calories
Have bread in large bowl. Heat butter in large skillet over med-high heat until foam subsides. Add onions and celery, stir and cook 8 minutes. Remove from heat, stir in next 7 ingredients (parsley to cloves). Stir into bread and toss until well combined. Beat the eggs and add 1/2 cup broth to them. Stir into bread mixture a little at a time, til it gets moist, but not packed together. If stuffing the turkey, make sure it's warm before it goes in. For remaining, put into a large shallow buttered baking dish. Bake at 350 until heated through, and top has formed a crust, about 25-35 minutes.
