Classic Bread Stuffing - Party Planning

Guest Author - Lisa Babick

Prep

Classic Bread Stuffing

Prep: 10 minutes
Cooking: 40 minutes

Makes 10 cups

This recipe is part of the Classic Thanksgiving Dinner Menu

In This Menu:

* Cinnamon Sugared Nuts

* Tiny Cheese Biscuits

* Traditional Roasted Turkey with Gravy

* Garlic Mashed Potatoes

* Cranberry Salad

* Golden Creamed Onions

* Candied Yam and Marshmallow Casserole

* Sweet Potato Pie

* Apple Strudel

* Pumpkin Cheesecake

* Fluffy Buttermilk Biscuits with Honey Butter

Other Menu Ideas:

* "No Turkey" Thanksgiving Feast

* Turkey Leftover Party

Harvest Cornucopia

This cornucopia is a perfect arrangement for any Thanksgiving dinner table.

This tasty stuffing is perfect as a side dish or to use as stuffing for a turkey.

INGREDIENTS

1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, ends removed, chopped
3 medium celery ribs, washed, ends removed, chopped
1/2 cup chopped celery leaves (from inner ribs)
1 pound firm white bread, cut into 1/2-inch cubes and dried overnight or in the oven (or 10 cups plain bread croutons)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1-1/2 to 2 cups turkey or chicken broth, as needed

DIRECTIONS

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.
2. Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1-1/2 cups of the broth, until the stuffing is evenly moistened but not soggy.
3. Place in a lightly buttered casserole and drizzle with 1/2 cup of the broth, cover and bake for 30 to 40 minutes in a 325F oven.