I just made this last night so I thought I'd type up the recipe. Feel free to correct/edit as you see fit!
Megan's Thanksgiving Stuffing
1 Loaf French Bread
1 Loaf Whole Wheat or Multi-grain Bread
5 Stalks Celery with Leaves
1 Onion
1 8oz. Bag Cranberries
2 Cloves Garlic
1t. Thyme
1/2t. Salt
1t. Pepper
EVOO
1 Can Chicken Broth
Saute, using evoo, 'U' cut celery, coarsely cut onion, salt, pepper, thyme, and minced garlic. Add minced celery leaves and sliced cranberries once onions begin to turn translucent. Remove from heat.
In 9x13 baking dish, add 1" cubed pieces of both breads. (I used about 10 slices of multi-grain bread and nearly the entire loaf of french bread, cutting off some of the end crusts.) Add sauteed vegetables, can of broth (or more...make sure to saturate the bread) and gently stir. Add a little extra seasoning to top. (s,p&thyme)
Cover dish with foil. Spray underside of foil with a little cooking spray to prevent stickage.
Cook at 350 degrees until broth has dissolved but breads are still moist; about 20minutes.
Remove foil for 2-3 more minutes if you want to lightly crisp some of the top.
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1 comment:
that's probably pretty accurate, but i think i add more than one can of chicken stock....i need to make it again soon to see.
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