Page 76 - Lakeland Recipes
P. 76
Stuffing How to:
Submitted by Brooke Priest
1. You can dry your bread cubes two ways:
2. Place your bread cubes in a large bowl and them them sit on the
counter covered for 1-2 days to dry out. Stir the bread cubes every
Ingredients: once in a while.
3. If you don't have time to air-dry your bread, you can toast them. Lay
● 1 lb bread cut into 1-inch cubes - about 12 cups bread cubes on baking sheets in a single layer and toast at 250
degrees for 45-60 minutes stirring every once in a while. Transfer
● 3/4 cup unsalted butter
bread cubes to a large bowl.
● 2 cups chopped yellow onion
4. Preheat oven to 350 degrees and spray a 9x13 baking dish with
● 1 1/2 cups chopped celery
cooking spray.
● 1/4 cup chopped Italian parsley 5. In a skillet, melt the butter and add the onion and celery. Sautee
● 1 tablespoon minced fresh sage until vegetables are soft. Pour mixture into the bowl with the bread.
● 1 tablespoon minced fresh rosemary Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir
● 1 tablespoon minced fresh thyme (sticks discarded) together.
6. In a medium bowl, whisk the eggs. Add the chicken broth and whisk
● 1 1/2 teaspoons kosher salt
together. Pour mixture over bread cubes and mix well. Pour into
● 1 teaspoon ground pepper
prepared baking dish. Cover with foil and bake for 35 minutes.
● 2 large eggs
Remove foil and bake for another 10-15 minutes until top is golden
● 2 cups reduced sodium chicken broth brown.
