Stuffing

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 6 cups chicken stock
  • 1 cup chopped celery
  • 3/4 cup chopped carrots
  • 3/4 cup diced onions
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 small bay leaf
  • Freshly ground black pepper
  • 6 cups cubed French bread
Directions

Preheat the oven to 350 degrees F.

In a medium stockpot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews