12 cups/2 loaves of bread (I use my Four-Ingredient No Knead Bread—one white and one whole wheat)
˝ cup butter
1 Spanish or white onion, diced
2 cloves garlic, minced
1 cup diced celery
1 tsp. dried poultry seasoning
1 cup chicken stock
˝ cup white wine
Instructions
1. Slice bread and toast on baking sheet in 350F oven
approximately 10 minutes (turning half way). Allow to cool, slice
into cubes and place in large bowl.
2. In sauté pan over medium heat, melt butter then add onion,
celery, garlic and poultry seasoning and cook until vegetables are
softened (approx. 15 minutes).
3. Add vegetables to bread and toss to combine. Pour chicken
stock and wine over bread and vegetables.
4. Transfer to greased 13 x 9 baking dish, cover with foil and bake
at 400F for 30 minutes, uncover and continue baking an additional
10-15 minutes until top is browned.
Originally Submitted
10/14/2013
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