AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
 ½ cup finely chopped celery
 ¼ cup chopped red onion
 2 tbsp shredded carrots
 ¼ cup margarine or butter
 ½ tsp poultry seasoning
  tsp pepper
 34 dashes dashes of salt
 46 cups dried bread cubes*
 1 cup chicken broth or water
1

Sautee celery, onion, and carrot in butter until soft (but not browned). Remove from heat and add poultry seasoning, salt, and pepper. Place bread cubes in a bowl. Add onion mixture. Pour on enough broth to moisten the bread. Bake in a covered casserole dish at 375° for 20 - 30 minutes. (Or use to stuff an 8-10 lb. Turkey).

2

*To dry bread: Cut into 1/2 inch cubes. Place on a cookie sheet and bake at 300° for 10-15 minutes. Let cool.

Ingredients

 ½ cup finely chopped celery
 ¼ cup chopped red onion
 2 tbsp shredded carrots
 ¼ cup margarine or butter
 ½ tsp poultry seasoning
  tsp pepper
 34 dashes dashes of salt
 46 cups dried bread cubes*
 1 cup chicken broth or water

Directions

1

Sautee celery, onion, and carrot in butter until soft (but not browned). Remove from heat and add poultry seasoning, salt, and pepper. Place bread cubes in a bowl. Add onion mixture. Pour on enough broth to moisten the bread. Bake in a covered casserole dish at 375° for 20 - 30 minutes. (Or use to stuff an 8-10 lb. Turkey).

2

*To dry bread: Cut into 1/2 inch cubes. Place on a cookie sheet and bake at 300° for 10-15 minutes. Let cool.

Gluten Free Bread Stuffing