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Traditional Bread Stuffing

Gadget.Cook's picture
Ingredients
  Bread loaf 1 Pound (Day Old, 20 Slices)
  Parsley sprigs 5
  Celery stalks 4 Medium
  Celery stalks 4 Medium, each cut crosswise in thirds
  Mushrooms 8 Ounce
  Onion 1 Large, quartered
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Chicken bouillon cube 1 , dissolved in 3/4 cup hot water
  Chicken bouillon cubes 1 , dissolved (Tabouleh Stuffing:)
  Water 3⁄4 Cup (12 tbs)
  Poultry seasoning 2 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 375°F.

MAKING
2. Crumb bread and keep aside in a large container.
3. Using a knife blade fitted to a mixer bowl, chop parsley coarsely.
4. Mix with bread crumbs.
5. Take a disc fitted with mixer bowl with slicing side facing up, slice vegetables.
6. Take a 12 inch skillet, add butter and melt it.
7. Add vegetables and saute till soft.
8. Mix in dissolved bouillon liquid along with seasonings with vegetables.
9. Using a knife blade fitted with a mixer bowl, coarsely chop giblets.
10. Add vegetable mixture and giblets to bread and toss to combine well.

FINALIZING
11. Stuff the bird, as desired, as roast as usual.
12. Take a casserole, grease well.
13. Add leftover mixture to it.
14. Cover and bake for 40 t0 45 minutes.
15. Place roasted bird in a large serving plate and arrange roasted stuffing mixture around it.

SERVING
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Occasion: 
Christmas
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
1

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