I admit, I love Stove Top stuffing. My kids do too. And it’s quick and easy. But, occasionally, I like to make it from scratch, not from a box. Now, I have made it the last 3 years for our Thanksgiving meal, but haven’t seemed to get it just right. This year, I made it exactly how my husband and I like it. I used the 9 grain bread from Bountiful Baskets for the bread cubes, celery that I had blanched and frozen, and an onion I got recently in a basket. This turned out not too soggy, not too dry, just right.
Bread & Celery Dressing
What you need:
1 loaf of bread
3/4 cup butter
2 cups celery, chopped
1 small onion, chopped
2 tsp poultry seasoning
1 14 oz can chicken broth
1 egg, beaten
How to make it:
Cut bread into cubes and let air dry 1-2 hours.
Melt butter in a large pot. Add celery and onion until it becomes soft. Add poultry seasoning and mix well. Stir in the bread cubes until they are moistened evenly. Pour in egg and chicken broth., and gently stir until coated evenly. Grease a 9×13 baking dish and evenly spread the dressing mixture into the dish. Bake at 350 F for 30-40 minutes.
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