Toast bread then cut into cubes.
In a Dutch oven, melt butter or margarine over
medium heat. Cook onion and celery until soft.
Season with poultry seasoning, salt, and pepper.
Stir in bread cubes until evenly coated. Moisten
with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in
a buttered casserole dish at 350 degrees F (175
degrees C) for 30 to 40 minutes.(Dan and I add
walnuts, raisins and chopped apples to the sauteé)
You may want to adjust the broth to your taste
depending on how dry or moist you want the stuffing.
Also, you can use turkey broth instead of chicken
broth.
Originally Submitted
10/13/2013
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