Wednesday, November 23, 2011

Traditional Stuffing

I have never been a fan of stuffing... until now. The fresh ingredients and array of veggies lets you make this recipe yours. My mom likes stuffing inside the bird, and I prefer to bake mine in the oven to obtain that perfect crunch. Feel free to please all of your guests this year by making "real" stuffing and forgoing the boxed kind next to your grocer's register. 

Traditional Stuffing

  • 1 (16 oz) loaf french bread, cut into small cubes
  • 2 slices bacon, minced
  • 1 tbsp butter
  • 1 large onion, minced
  • 3 medium stalks celery, minced
  • 8 fresh sage leaves, minced
  • 2/3 cup chopped parsley
  • salt and fresh pepper
  • 1 large egg, beaten
  • 2 cups fat free chicken broth
  • 1/2 cup water
  • cooking spray
Preheat oven to 350°.

In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.

In  a medium bowl, combine chicken broth and egg.

In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency.

Spray a casserole with baking spray, add stuffing and bake uncovered 35-40 minutes, or until golden.

No comments:

Post a Comment


design + created by | 2014