Recipe by Marney
This is a great stuffing. Very flavorful. My mother in law (who doesn't care for bread stuffings) loves this. Times do not include overnight drying time.
- 1 loaf sliced white bread
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1⁄2 cup butter
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 2 -3 garlic cloves, minced
- 1 (14 1/2 ounce) can chicken stock (1-2 cans)
- salt and pepper, to taste
Directions See How It's Made
- Tear the bread slices into small chunks, place on cookie sheets (try for a single layer. Put on the counter and let dry overnight.
- In a large frying pan, melt the butter and cook the onion and celery until transparent and soft. Add the herbs and garlic and cook for 1 more minute.
- Put the bread chunks into a large bowl and put the onion mixture on top. Toss to combine.
- Start adding the stock, tossing occasionally until the bread is well moistened.
- Season with salt and pepper.
- Bake in a casserole dish in a 350 degree farenheit oven for 30-45 minutes; or alternately stuff into a turkey and cook until the suffing reaches a temperature of 165 degrees.