Sunday, June 22, 2008

Moist and Easy Bread Stuffing

1/2 cup butter
5 stalks celery
1 medium onion chopped
2 loaves (16 ounces each) sliced firm white bread cut into cubes
1 can chicken broth (14 ounces)
1/4 cup chopped fresh parsley
1 tsp dried thyme
3/4 salt
1/2 tsp pepper
1/2 tsp dried sage

I add pork sausage to this for flavor!

In Dutch Oven melt butter. Add celery, and onion and cook, stirring occasionally till tender. Add bread crumbs and spices. Add broth till correct consistency. Spread in greased 13by9 pan. Bake covered at 325 for 45 minutes.

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