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Bread And Butter Stuffing

Chef.at.Home's picture
Ingredients
  Bread slices 8
  Butter/Margarine 6 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chicken broth/Water 1⁄4 Cup (4 tbs)
  Ground sage 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Toast bread; spread with butter.
Cut into cubes.
In covered saucepan cook onion and celery in broth or water about 5 minutes.
Stir in sage, thyme, salt, and pepper.
Combine with toast cubes; toss lightly.
If desired, add extra 1/4 cup broth for moist stuffing.
Use to stuff a 5-pound roasting chicken or bake, covered, in greased 1-quart casserole at 375° about 30 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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