Stuffing

Romeoville IL

Description

If you need help with your stuffing let me know. How to Make Stuffing 1 (1 pound) loaf sliced white bread (you can also use French bread) ¾ cup butter or margarine 1 onion, chopped 4 stalks celery, chopped 2 teaspoons poultry seasoning salt and pepper to taste 1 cup chicken broth 1. Start by drying out the bread. Bread that is not completely dried out will result in soggy stuffing soup. This goes for other types of bread used for stuffing too, such as cornbread or even bagels. You can dry out your bread one of two ways: Dry them on the countertop: Leave the bread slices out to air dry on a cooling rack for 1-2 days, then cut into cubes. Dry them in the oven: Preheat the oven to 250 degrees F. Slice the bread into cubes. Spread out the bread cubes on a baking sheet in a single layer. Toast for 45 minutes to an hour, stirring throughout. 2. Preheat oven. Preheat your oven to 350 degrees F (175 degrees C). 3. Cook your stuffing additions. Melt butter in a Dutch oven over medium-high heat, and sauté onion and celery (or whatever else you choose to include) until soft, about 5 to 10 minutes. 4. Stir in bread cubes and remaining ingredients. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth as needed; mix well. 5. Transfer it to a baking dish. Add the entire mixture to a greased baking dish, and spread it evenly so that it's level. 6. Bake. Bake until golden and hot, about 30 to 40 minutes.