| Recipes with similar ingredients: | ||
Baked Corn and Noodle Casserole | ||
|
Macaroni and Chicken Casserole | ||
|
Breaded Fried Lamb | ||
|
Buttermilk Corn Bread | ||
|
Cinnamon Monkey Bread | ||
Email
Print
Bread and Butter Stuffing
Ingredients:
8 slices bread
6 Tbs. butter
1/4 c. chopped onion
1/4 c. chopped celery
3/4 c. chicken broth or water
1/2 tsp. ground sage
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
8 slices bread
6 Tbs. butter
1/4 c. chopped onion
1/4 c. chopped celery
3/4 c. chicken broth or water
1/2 tsp. ground sage
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
Directions:
Toast bread; spread with butter. Cut into cubes. In covered saucepan cook onion and celery in broth about 5 minutes. Stir in sage, thyme, salt, and pepper. Combine with bread cubes; toss lightly. If desired, add 1/4 c. extra broth for moist stuffing. Use to stuff a 5 lb. roasting chicken or bake, covered, in greased 1 quart casserole at 375 about 30 minutes. Makes 4 cups.
Toast bread; spread with butter. Cut into cubes. In covered saucepan cook onion and celery in broth about 5 minutes. Stir in sage, thyme, salt, and pepper. Combine with bread cubes; toss lightly. If desired, add 1/4 c. extra broth for moist stuffing. Use to stuff a 5 lb. roasting chicken or bake, covered, in greased 1 quart casserole at 375 about 30 minutes. Makes 4 cups.
This recipe has not been rated or commented on