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
  • 1/2 teaspoon dried oregano
  • 1 teaspoon parsley flakes
  • 1 small bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 6 cups cubed French bread
Directions

Preheat oven to 350 degrees F.

In a medium stock pot combine all the ingredients except the French bread 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. Place in the preheated oven and bake for 30 minutes or until golden brown.

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.


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