My Stuffing Recipe

This is a fairly basic stuffing recipe.  I sort of combined my mother’s, grandmother’s, and grandfather’s recipes and came up with this.  It is great for stuffing chicken or turkey, topping casseroles, or cooking separately as a side dish.

Ingredients:
1 Loaf of bread – or equivalent leftover bread-like product such as rolls, etc.
1 large Onion
2-3 Stalks Celery
¼ - ½ cup Butter (Depending on how much fat you want to use)
1 teaspoon Salt
½ teaspoon Pepper
2 teaspoons Parsley
½ teaspoon Sage (if you like it and want to use it – Grandma R hated it)
1 Egg
1-2 cups chicken or Turkey Broth – for use if you are cooking this separate from the meat.

Step by Step Photos and Instructions:

Dice Bread into 1 in cubes.  As you can see from this photo, I used a variety of bread and rolls that were about to get stale.

Saute Onions and celery in Butter until softened

Sprinkle Salt, Pepper, Parsley, and Sage over bread cubes and Stir.

Pour in Sauted vegetables and stir.

Beat Egg well with a couple tablespoons of water and stir in.







If you are going to bake this in a turkey or chicken: Sprinkle on a bit of water as you stir until it becomes moist – this will keep it from drying out your bird.  (You could use broth for this step, but I like the flavor to come from the meat I am cooking.)

If you are going to cook it separately: Sprinkle on the Broth while you stir.  If you want really crunchy Stuffing, Spread it out on a cookie sheet or a 9x13 pan and cook at 350 for 20-30 minutes.  If you want it solid, Press it lightly into a bread pan and Cook at 350 for about 30 minutes or until the top is browned.