Classic Bread Stuffing

2 pounds white bread or 1 pound each white and whole wheat
1/2 cup butter or good margarine
1 large bunch of celery plus a few extra outside ribs
3 very large onions or four medium-large
1 tablespoons poultry seasoning
1/2 to 1 teaspoon black pepper or to taste
extra sage
2 cups or more chicken broth (or turkey broth)

Find something with a dull flat edge such as the back of a large knife, and press the bread into squares the size of croutons, about three or four across and the same long. Place in warm oven to dry; set it to 250° for 15 minutes and then turn it off and leave overnight. Crack into little squares and seal in a large bowl two or three days before needed. If quite dry, they do not need to be refrigerated.

Chop onions semi-coarsely. Slice celery fairly thin, including most of the inner leaves, discarding the outer toughest, darkest or bruised ones.

Melt the butter over medium heat in a large deep skillet or large heavy pan. When melted, turn heat high and add veggies. Stir frequently; they will “water out” some, but if they start to stick, turn down the heat as needed. Cook until celery is limp. Add seasonings.

You can store in the fridge for a couple of days if you need to cook ahead.


Farberware Dishwasher Safe Nonstick Aluminum Covered Jumbo Cooker with Helper Handle, 6 quart, Aqua

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