Dec 22, 2010

Simple Stuffing

This past Thanksgiving was the first one where the husband and I were playing host. He always takes care of the bird and potatoes, my job was to do the rest. So I made a green bean casserole like you'd find on the back of those french onion cans and homemade stuffing... both were a hit- especially by my little Lovie.

Now when it comes to stuffing... I'm generally a huge fan. YUM. How can you go wrong with baked carbs?Well some people add too much to theirs, IMO, and that's where you can go wrong. Again, JMO. I like a simple, plain stuffing. After all it's a side dish and you don't want it to overshadow the star turkey, right?

I found this recipe and went with it and it was PERFECT. I was a little fearful there would be too much celery but that's why you cook it first. Man, I can't wait to make this stuffing again... and I'll be doing so in just three days. Yahoo!  The only thing I've changed is the name (it's called Bread and Celery Stuffing)!

Simple Stuffing


1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning salt and pepper to taste
1 cup chicken broth


Let bread slices air dry for 1 to 2 hours, then cut into cubes.

In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.