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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Traditional Bread Stuffing

Published by: Sarah

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comments:
  • Nov
  • 10

I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be […]

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I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be sure to have all the ingredients before starting.

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
 ½ tsp Onion Powder
 2 tsp Dried Thyme
 1 tsp Dried Rosemary
 1 tsp Dried Marjoram
 2 tsp Dried Parsley
 3 T Dried Minced Onion
 2 Dash Celery Salt
 ½ tsp Salt
 1½ tsp Fresh Ground Black Pepper

Chop & set aside:
 1½ T Fresh Sage
 ½ – ¾ c. Flat Leaf Parsley

Cube:
 2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
 
1 stick Butter

Sauté in until softened:
 1 Lg. Onion, diced
 2 Stalk Celery, diced
 2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. ** 
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂

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Apple Bread Stuffing

Published by: Sarah

0
comments:
  • Nov
  • 10

This recipe came from a friend who’s cooking skills surpass my own. Enjoy! ½ Loaf Dense White Bread 4 Slices Bacon 2 T Butter 1½  Stalks Celery, minced ¼ lg. Onion , minced ½ C Chicken Stock ½ C Apple Pie Filling ½ tsp Fresh Rosemary, chopped 1 tsp Fresh Sage, chopped Salt & Pepper, […]

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This recipe came from a friend who’s cooking skills surpass my own. Enjoy!

½ Loaf Dense White Bread
4 Slices Bacon
2 T Butter
1½  Stalks Celery, minced
¼ lg. Onion , minced
½ C Chicken Stock
½ C Apple Pie Filling
½ tsp Fresh Rosemary, chopped
1 tsp Fresh Sage, chopped
Salt & Pepper, to taste

Cut bread into cubes & toast @ 350° until golden.
Remove & let cool.
Place in a bowl.
Render bacon until crisp & drain on paper towels.
Add butter to pan.
Add onion & celery.
Saute until translucent.
Add to bread.
Add remaining ingredients & stir well to combine.
Stuff bird or bake for 1 hour @ 375°.

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