Bread Stuffing
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A home-kitchen version of bread stuffing, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 8 slices day old bread or toast
- 2 Tbsp. margarine
- 1/4 c. chopped onion
- 1/2 c. chopped celery
- 1 tsp. sage
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 to 3/4 c. chicken broth
- 2 eggs
Method
Preheat oven to 325°.
Cut bread into small cubes.
Put into large mixing bowl.
Melt margarine in large skillet.
Add onions and celery; cook until tender.
Add to bread crumbs.
Add sage, salt and pepper.
Moisten with broth, as desired.
Beat eggs lightly.
Stir into dressing.
Use as stuffing for poultry or other meats or bake, covered, in a one-quart casserole dish for 30 minutes.
Equals 1 bread, 1 fat and 1 vegetable.
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