https://depadova.net
Start Reading Mode
Print
0 0
Add to Meal Plan
Traditional Bread Stuffing

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 bags Bread Stuffing plain, toasted
2 Onions medium, chopped
3 stalks Celery sliced in 1/2 moons
6 Chestnuts large, boiled, shelled, and crumbled
3 Apples Granny Smith, medium sized, peeled and sliced 1/2" thick
4 oz Butter softened
16 oz Chicken Broth
2 Eggs beaten
1/2 cup Parsley fresh, chopped
1/4 cup Romano Cheese grated
4 to 6 tbsp Water warm, as needed
to taste Salt
to taste Black Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Traditional Bread Stuffing

Cuisine:
  • Medium

Ingredients

  • 2 bags Bread Stuffing
    plain, toasted
  • 2 Onions
    medium, chopped
  • 3 stalks Celery
    sliced in 1/2 moons
  • 6 Chestnuts
    large, boiled, shelled, and crumbled
  • 3 Apples
    Granny Smith, medium sized, peeled and sliced 1/2" thick
  • 4 oz Butter
    softened
  • 16 oz Chicken Broth
  • 2 Eggs
    beaten
  • 1/2 cup Parsley
    fresh, chopped
  • 1/4 cup Romano Cheese
    grated
  • 4 to 6 tbsp Water
    warm, as needed
  • to taste Salt
  • to taste Black Pepper

Directions

Share

Steps

1
Done

Boil chestnuts for about 20-25 minutes, until tender. Remove them from the shells and crumble them.
2
Done

Preheat oven to 375 degrees.
3
Done

In a sauté pan over medium heat add the butter, celery, and onions and toss to mix and melt butter.
4
Done

Lower flame and let sweat slowly about 15 - 20 minutes, stirring occasionally, until onions take on some color and celery is soft. Set aside to cool.
5
Done

In a mixing bowl, add the cubed bread, onion mixture, and the remaining ingredients except for the water, and mix very well until the bread is softened. Add the warm water, 1 tablespoon at a time, as needed, to further moisten.
6
Done

Season well with salt and pepper, and mix again. At this point you can stuff a 12 - 15 lb. turkey with about ½ of the stuffing, and let cook in the bird until turkey is ready. Take the other half of the stuffing, place in a greased loaf pan, and place in the oven about 1 hour before the bird is ready to come out.
7
Done

Otherwise, take all the stuffing, place it in an appropriate-sized loaf pan, and bake in a preheated 375-degree oven, covered for 15 minutes, then uncovered for another 15 minutes

Dominick Romano

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review