Monday, November 22, 2010

Thanksgiving Day Stuffing

  • 2 loaves of white or whole wheat high fiber bread, crust removed and cubed
  • 1 stick of butter or margarine
  • 3 cup sweet onion, diced
  • 3 cup celery, diced
  • 5-6 cup chicken broth
  • 2-3 tsp. salt
  • 1 tsp. freshly ground black pepper
  • cooking spray
The day before, toast bread cubes in 350° oven: Spread bread cubes evenly over large cookie sheets. Bake for about 20 minutes, stirring every 5 minutes. They will be done when they are dry to the touch. After bread cubes have cooled place them in a large mixing bowl, leave them uncovered over night.

The next day in a large, flat nonstick skillet melt the margarine, then add the onion and celery. Sauté until onion is translucent. Add the celery and onion mixture to the bread cubes. Add salt and pepper, then add 4 cups of chicken broth, mix well. Add more broth as needed until bread cubes are just moistened through but not soggy.

Place in a 9 x 13 inch glass Pyrex dish sprayed with cooking spray. Bake in a 350° oven uncovered for about 45 minutes until just browned on top.

I try to make the stuffing healthier. For my bread I use a high fiber bread. I also use margarine instead of butter. If you can not find chicken base you may buy ready made chicken broth. Chicken base comes in a jar. It is a paste that you mix with water. Just follow directions on jar on how to make 6 cups of broth.

This is my recipe for Thanksgiving. I like the whole grain flavor of this recipe.

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