A Yankee favorite; this creamy bread stuffing is full of flavor and goes great with just about anything.
1 1/2 loaves white bread
1 can (10.75 ounce size) cream of mushroom soup
10 ounces water
1/2 cup butter or margarine
1/3 bunch celery (including leaves), chopped
1 large onion, chopped
1 carrot, peeled and chopped
1 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 1/2 teaspoon garlic salt
3 eggs, beaten
Preheat the oven to 350 degrees F. Grease a 2 quart baking dish.
Tear the bread into small pieces and place in a large bowl. Combine the cream of mushroom soup and water in a small bowl and mix well. Set aside.
Heat the butter in a skillet over medium heat. Add the celery, onion, and carrot and cook, stirring frequently, until the vegetable are soft.
Add the pepper, poultry seasoning, and garlic salt to the bread cubes. Stir the cooked vegetables, mushroom soup, and eggs. Mix until just blended.
Transfer the stuffing to the greased baking dish. Place in the oven and bake at 350 degrees F for 30 minutes. Cover the stuffing with foil, reduce the oven temperature to 300 degrees F, and bake for 40-60 more minutes.
Serve the fluffy bread stuffing hot.
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reviews & comments
I am from Pa.. I love stuffing. I never had it with the cream of mushroom soup tho. Interesting.