Bread Stuffing

by Sabastian | December 18th, 2010

Bread Dressing or Stuffing

For One Turkey or In Mass

*** NOTE *** One or In Mass separated by ‘/’ forward slash


•    1/4 cup finely chopped onions / 4 cups -2 extra large
•    1/2 cup chopped celery / 8 cups – two bunches
•    1/4 cup shredded carrot / 4 carrots
•    1/3 cup butter / 2 lbs
•    4 cups bread cubes / 6 loafs dried bread cubes
•    2 eggs, beaten / 16 eggs
•    Turkey or chicken broth / 4 – 14 oz. chicken broth
•    1 teaspoon pepper / 6 tablespoons
•    1/2 teaspoon salt / 3 tablespoons
•    1/4 to 1/2 teaspoon ground sage / 3 tablespoons
•    1/4 to 1/2 teaspoon poultry seasoning / 3 tablespoons

Sauté onion and celery in the butter until softened with salt, pepper, sage and poultry seasoning. Mix broth and eggs together combine with onion mixture and in a large mixing bowl or chaffing dishes, toss with dried bread cubes until well moistened. Enough for an 8 to 10-pound turkey or 3 chaffing dishes. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
There are many variations to stuffing. This is just a base recipe. Other suggested ingredients are: Apple and/or Raisins, some people like the giblets in there, and some like oysters. I suggest trying it on yourself before subjecting your guests to a wild experiment.
This recipe has been used many times, small and large. Please be careful of with the ingredients list. It has the amounts for both small and large portions. You won’t like six tablespoons of pepper in a small recipe.

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