Stuffing for the non carbo-phobic



Traditional Bread and Celery Stuffing



1 (1 pound) loaf of white bread, unsliced

1/2 of a French baguette

2 cups of butter

3 onions, diced small

8 stalks celery, diced small

2 teaspoons minced fresh sage

salt and pepper to taste

1/2 cup chicken broth-from a carton, not a can

1/2 dry white wine




Slice and then cube the loaf of bread and baguette. Toast in low oven until cubes are solidly crispy. In a large pot or dutch oven, melt butter over medium heat. Add onion and celery and cook for 8-10 minutes or until soft. Add white wine. Add poultry seasoning, salt and pepper.

Gradually add in 1/3 of the bread cubes at a time. With each add, mix and ensure evenly coated.

Add in 1/2 cup of chicken broth and mix well. Repeat.

Butter (grease) a 9×13 baking dish and add stuffing to it. Bake at 350 degrees F for 38 to 40 minutes.

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