Stuffing

description:

Thanksgiving stuffing dish. This recipe was quartered from the original and should be enough for a family of four.

ingredients:

1/2 lb Oroweat country white bread (about 6 slices), cut into 1/2-inch pieces
4 Tbsp unsalted butter, cut into 1-Tbsp pieces
1 onion, chopped fine
1 celery rib, chopped fine
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp pepper
1.5 cups low sodium chicken broth

instructions:

1) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325°.

2) Spread bread on a baking sheet and bake until golden brown, 20-25 minutes. Stir and rotate halfway through. Remove when done, let it cool, and move to the large bowl.

3) Melt butter in 12-inch skillet over medium-low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes.

4) Add onions and celery to skillet, increase heat to medium, and cook until browned, 12 to 15 minutes.

5) Stir in poultry seasoning, salt, and pepper and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with toasted bread.

6) Increase oven temperature to 425°.

7) Add 1/2 cup broth to now-empty skillet and cook over high heat, scraping up any browned bits, until reduced to 1/4 cup, 6 to 8 minutes.

8) Combine remaining 1 cup broth and reduced broth with vegetable-bread mixture and let sit for 10 minutes, stirring once.

9) Transfer stuffing to the small oval corningware and press into even layer. Bake on upper-middle rack until golden brown and crisp, 35 to 45 minutes. Let cool for 15 minutes. Serve.

source:

Cook's Country