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August 2, 2011
Traditional Herb Stuffing
Tasty Side Dishes
Prep time:
30 minutesbaking time:
25 to 30 minutes“This recipe has been a family favorite during the holiday season for many years.”
Ingredients
Serves 4
- 6 pieces (8 ounces) whole- wheat, rye or white bread (or combination)
- 1 medium onion
- 2 celery stalks
- 2 carrots, peeled
- 1 tablespoon butter
- 1 cup canned chicken broth
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 350°F. Cut bread into 1/2-inch cubes. Place bread cubes on baking sheet; bake until dry, about 10 minutes.
2
Chop onion; set aside. Thinly slice celery and carrots; set aside.
3
Melt butter in large saucepan over medium heat. Add onion, celery and carrots; cover and cook until vegetables are tender, about 10 minutes.
4
Add broth, thyme, sage, paprika and pepper; bring to a simmer. Stir in bread cubes; mix well. Remove saucepan from heat; set aside.
5
Coat a 1 1/2-quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake until heated through, 25 to 30 minutes.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Oftentimes, Grandma would place the stuffing in a separate pan instead of inside the turkey to reduce the cooking time for the bird, because the oven heat circulates more freely when the turkey cavity is not full. When Grandma decided to stuff a turkey, she did it just before roasting to avoid growth of harmful bacteria.
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