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Prep time
1 hour
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Cook time
1 hour
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Serves
8
Author Notes
My grandmother's stuffing recipe that she makes every Thanksgiving and Christmas. —Melissa P
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Ingredients
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1
loaf of white bread
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32 ounces
chicken stock
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2-3
stalks of celery
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1
Mayan sweet onion
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1
package/bundle of fresh sage
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125 grams
butter
Directions
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Two days before serving, cut your bread into small cubes and let dry out on cookie sheets over night.
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If they aren't dry enough the following 12-24 hours later put them in the oven on a low temperature (250°F or 120°C) to lightly toast.
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Meanwhile, in a small pot, simmer the chicken stock until it reduces to 2 cups.
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Chop the celery and onion. Cut sage with scissors into slivers.
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In a pan melt the butter and cook the celery, onion, and sage until soft.
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Take out the bread cubes and pour into a large bowl.
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Mix in the vegetables/herbs with the bread cubes and then two cups of the chicken stock. The bread will be soft.
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Put into casserole dish, cover with foil and refrigerate for 24 hours.
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When ready to bake, bake at 350°F/175°C for 30-45 minutes, then uncover and bake for an additional 20 minutes.
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