Bread and Celery Stuffing

    Bread and Celery Stuffing

    15saves
    1hr5min


    958 people made this

    About this recipe: This is stuffing, pure and simple. Sure to please everyone at Christmas dinner!

    Ingredients
    Serves: 12 

    • 1 (500g) sliced white loaf
    • 175g (6 oz) butter
    • 1 onion, chopped
    • 4 stalks celery, chopped
    • 1 dessertspoon poultry seasoning
    • salt and freshly ground black pepper to taste
    • 225ml (8 fl oz) chicken stock

    Method
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
    2. In a casserole, melt butter over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt and pepper. Stir in bread cubes until evenly coated. Moisten with chicken stock; mix well.
    3. Chill, and use as a stuffing for turkey, or bake in the casserole at 180 C / Gas mark 4 for 30 to 40 minutes.

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    Reviews (5)

    0

    This stuffing recipe was a hit at our last Christmas dinner. My fiancee was skeptical (his mom's recipe is "the best" he says) but now he wants me to make this every year!! Toasting the bread kept it from getting soggy and gummy like most recipes taste. This is a great recipe! - 07 Aug 2008

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    0

    I grew up on this. We do not stuff our turkey, instead this is served on the side. I have made several types of stuffings but always come back to this family favourite. - 07 Aug 2008

    by
    0

    Something else. I usually air dry the bread for a few days on baking trays - not a few hours (turning several times to make sure both sides dry out completely). The bread is nice and dried out and the dressing does not get soggy. I also double the recipe using two loaves of bread (my family loves the leftovers on top of their turkey sandwiches). When you're making this, add a little stock at a time and stop when it seems right for your taste (if it's too dry then add more, but if it's nice and moist then stop). I have made this with poultry seasoning and I have also made it with sage - they are both very, very good and there is really not a huge difference in taste, so it's just personal preference. - 07 Aug 2008

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