Recipe courtesy of Jay Hajj
Stuffing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 7
- Sodium
- 802
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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 stock-pot, 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.