Saturday, November 16, 2013
Classic Herb Stuffing
2 sticks butter
2 cups chopped celery
1 cup chopped onion
2 tsp thyme
1 1/2 tsp poultry seasoning
1 tsp seasoned salt
1/2 tsp black pepper
12-14 cups unseasoned bread cubes.
4-5 cups chicken broth
1.Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2.Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3.Bake 35-45 minutes or until heated through and lightly browned.
* The amount of bread and broth really depends on what type of bread you use and how thick it is. I used pretty thin bread and so I ended up using about 14 cups of bread and about 4 cups of broth but just go by how it looks you want it to be well moist but not soggy.