|Old Fashioned Stuffing|
"This is my grandmother's old fashioned bread stuffing recipe. It can be cooked as directed, or inside the turkey. It's enough to stuff a totally massive hen."
- 30 slices white bread, gently toasted
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, gently overwhelmed
- 2 cups chicken broth
- 2 teaspoons rubbed sage
- 1 teaspoon garlic powder
- salt and pepper to flavor
|Prep : 15M||Cook : 24M||Ready in : P1D|
- Allow the toasted bread to take a seat about 24 hours, until hard.
- Preheat oven to 325 degrees F (one hundred sixty five levels C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a huge bowl.
- Melt the butter in a medium saucepan over medium warmness. Stir inside the onion and celery and slowly cook dinner till soft. Remove from heat and drain.
- Mix the eggs and fowl broth into the bread crumbs. The mixture should be wet, but not gentle. Use water, if essential, to attain preferred consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the combination into the baking dish. Bake 1 hour in the preheated oven, or until the pinnacle is brown and crisp.
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