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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 (8-ounce) loaves French bread (not sour dough), cut into 1-inch cubes
1 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/3 cup chopped bell pepper
1 cup grated Romano cheese
1/2 teaspoon pepper
1 1/2 teaspoon salt
4 teaspoons dried oregano
3 cups chicken broth
1 cup butter
Preheat the oven to 350. Lightly grease a 2-quart ovenproof dish. Mix bread cubes, parsley, onion, celery, garlic and bell pepper in a large bowl. In another bowl, combine cheese, pepper, salt and oregano; combine with bread mixture. Heat broth and margarine together until margarine is melted. Pour over bread mixture; stir just until evenly moistened. Spoon into baking dish. Cover with foil. Bake 45 minutes. Remove foil for the last 15 minutes to brown if desired. Serves 8 to 10.
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ITALIAN STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 (8-ounce) loaves French bread (not sour dough), cut into 1-inch cubes
1 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/3 cup chopped bell pepper
1 cup grated Romano cheese
1/2 teaspoon pepper
1 1/2 teaspoon salt
4 teaspoons dried oregano
3 cups chicken broth
1 cup butter
Preheat the oven to 350. Lightly grease a 2-quart ovenproof dish. Mix bread cubes, parsley, onion, celery, garlic and bell pepper in a large bowl. In another bowl, combine cheese, pepper, salt and oregano; combine with bread mixture. Heat broth and margarine together until margarine is melted. Pour over bread mixture; stir just until evenly moistened. Spoon into baking dish. Cover with foil. Bake 45 minutes. Remove foil for the last 15 minutes to brown if desired. Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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