Eightyrecipes
Bread Stuffing
Dried bread cubes tossed with buttery onion and celery, moistened with stock and baked covered then uncovered for a soft middle and a crisp golden top.
Ingredients
- 1 loaf dried white bread cubed, about 450 g
- 100 g butter 7 tablespoons
- 1 medium onion finely diced
- 2 stalks celery diced
- 2 teaspoons poultry seasoning or 1 tsp sage with 1/2 tsp each thyme and marjoram
- 250 to 350 ml chicken stock 1 to 1 1/2 cups
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
- In a large skillet over medium heat, melt the butter. Add the diced onion and celery and sauté until soft and translucent, about 5 to 7 minutes.
- In a large bowl, combine the dried bread cubes, the buttery vegetables and the poultry seasoning.
- Gradually pour in the chicken stock, mixing gently, until the bread is moist but not soggy. You may not need the full amount.
- Season with salt and black pepper to taste.
- Transfer the mixture to the prepared baking dish and spread it evenly without pressing it down.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for a further 10 minutes until the top is lightly crisp and golden.
Notes
Nutrition values are an estimate. The bread must be genuinely dry, so leave the cubes out overnight or toast them at 300°F for fifteen minutes first. Add the stock gradually and stop when the cubes are moist rather than swimming, and do not press the mixture down in the dish.
Nutrition
Nutrition is an estimate, calculated automatically.
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