Thursday, November 17, 2011

Bread Stuffing

1/2 C butter
3 large celery stock, finely chopped
1 medium onion, finely chopped
1 tsp ground thyme
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground sage
1/2 tsp poultry seasoning
15 sliced of white bread, cubed
1 1/2 C chicken broth

Melt butter in a large stock pot. Add celery and onion and cook until onion is translucent. Stir in thyme, salt, pepper, sage and poultry seasoning. Remove from heat and add bread cubes and coat well. Slowly add chicken broth stirring constantly, ensuring the bread is coated well.

(inspired by Bread Stuffing by Betty Crocker)

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