Bread And Butter Stuffing With Fresh Sage
Category: Side Dishes
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Serves/Makes: 18
Ready in: > 5 hrs
- 2 pounds white bread, sliced
- 1/2 pound wheat bread, sliced
- 1 1/2 pound unsalted butter
- 1 1/2 cup chopped celery
- 1 1/2 cup chopped onion
- 1 cup peeled and chopped apple
- 3 cups chicken or turkey stock
- 1 tablespoon fresh thyme leaves
- 1 cup dark raisins
- 30 leaves sage, stems removed and leaves sliced thin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Leave the bread slices exposed to air overnight so they are dried out. When dry, cut them into 1 inch cubes and place in a large bowl. Preheat the oven to 375 degrees F. Melt the butter in a large pan over medium heat. Add the celery, onions, and apple. Cook, stirring frequently, for 5 minutes. Add the stock and turn the heat to medium. Bring to a boil then turn off the heat and let the stock cool for 5 minutes. Pour the stock over the bread cubes, tossing to coat them in the liquid evenly. Add the thyme, raisins, sage, salt, and pepper and mix well. Transfer the stuffing to a baking dish. Cover and bake at 375 degrees F for 30 minutes. Remove the cover and bake for 30 more minutes or until lightly browned and set in the middle. The stuffing can also be used to stuff a 14-16 pound turkey.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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