Recipe courtesy of Rick Rodgers

Bread Stuffing 101

Name: Bread Stuffing 101
Yield: 10 cups
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 large onion, chopped; 3 medium celery ribs with leaves, chopped; 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven; 1/4 cup chopped fresh parsley; 3 cups homemade turkey stock or canned reduced-sodium chicken broth \; 2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional; Salt and freshly milled black pepper

Getting reviews...

Level: Easy

Yield: 10 cups

Save Recipe

Ingredients

8 tablespoons (1 stick) unsalted butter

1 large onion, chopped

3 medium celery ribs with leaves, chopped

15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven

1/4 cup chopped fresh parsley

3 cups homemade turkey stock or canned reduced-sodium chicken broth \

2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional

Salt and freshly milled black pepper

Directions

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.