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Bread and Butter Stuffing
Ingredients:
8 slices bread
6 Tbs. butter
1/4 c. chopped onion
1/4 c. chopped celery
3/4 c. chicken broth or water
1/2 tsp. ground sage
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
8 slices bread
6 Tbs. butter
1/4 c. chopped onion
1/4 c. chopped celery
3/4 c. chicken broth or water
1/2 tsp. ground sage
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
Directions:
Toast bread; spread with butter. Cut into cubes. In covered saucepan cook onion and celery in broth about 5 minutes. Stir in sage, thyme, salt, and pepper. Combine with bread cubes; toss lightly. If desired, add 1/4 c. extra broth for moist stuffing. Use to stuff a 5 lb. roasting chicken or bake, covered, in greased 1 quart casserole at 375 about 30 minutes. Makes 4 cups.
Toast bread; spread with butter. Cut into cubes. In covered saucepan cook onion and celery in broth about 5 minutes. Stir in sage, thyme, salt, and pepper. Combine with bread cubes; toss lightly. If desired, add 1/4 c. extra broth for moist stuffing. Use to stuff a 5 lb. roasting chicken or bake, covered, in greased 1 quart casserole at 375 about 30 minutes. Makes 4 cups.
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