Monday, November 22, 2010

Basic Bread Stuffing

Basic Bread Stuffing

12 cups bread
3 cups chopped onion
3 cups chopped celery
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Place chopped onion and celery in skillet and sauté until tender and beginning to brown, about 10 minutes.
Add sage, thyme, salt and pepper. Pour mixture over bread cubes.

Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F.
Place in a greased 13 x 9 x 2-inch glass baking dish.

Bake stuffing until cooked through and golden brown on top, about 1 hour.
While baking, moisten stuffing with more broth if stuffing is dry.

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