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Celery And Sage Bread Stuffing
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- #16986
This savory stuffing combines the earthy flavors of celery and sage with soft bread cubes. Whether you prefer it slightly crispy on top or tender throughout, this dish can be tailored to your liking.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon butter
1/4 cup diced onion
1 cup chopped celery
1/2 cup chicken or vegetable broth
1/4 teaspoon black pepper
1 teaspoon dried sage
4 cups bread cubes
directions
Preheat the oven to 350 degrees F. Grease a 8x8 baking dish.
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft.
Add the celery, broth, pepper, and sage. Bring the mixture to a boil then reduce the heat to a simmer. Cover the saucepan and cook for 10 minutes or until the celery is crisp-tender.
Stir the bread cubes into the saucepan and mix well. If the mixture is too dry, add a little extra broth or water.
Transfer the stuffing to the greased baking dish. Place the stuffing in the oven and bake at 350 degrees F for 35-45 minutes or until cooked through and the top is dry. If a moister stuffing is desired, cover the baking dish with foil during the cooking time.
Recipe can be doubled and baked in a 9x13-inch baking dish.
nutrition data
469 calories, 9 grams fat, 82 grams carbohydrates, 14 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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