Bread and Butter Stuffing / Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
  • Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
  • Add chicken stock and bring to boil. Remove from heat and pour over bread.
  • Stir in sage, thyme (removed from stems) and raisins.
  • Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
  • As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.
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