Basic White or Whole Wheat Bread Stuffing
From: Charles, Wyoming, USA
Comments: Try mixing in a little boiled wild rice, sesame seeds, chopped almonds or chopped nuts.
And/or mix in chopped boiled vegetables, fresh fruit pieces or dried fruits.
And/or mix in fine herbs, spices and/or garlic.
It is also possible to mix in 1 pound [454 g] cooked sausage meat along with 2 peeled, cored and chopped apples.
IngredientsPreparation
  • 12 cups [3 L] stale white or whole wheat bread, into small cubes
  • 1/3 to 1/2 cup [75 to 115 g] butter
  • 2 large onions, chopped
  • 2 1/2 cups [625 mL] celery dices
  • 2 large cloves garlic, minced
  • 2 teaspoons [10 mL] sage
  • 2 teaspoons [10 mL] marjoram or savory
  • 1/2 cup [125 mL] fresh chopped parsley
  • 1 cup [250 mL] chicken stock
  • Salt and pepper to taste
  • Slightly dry bread cubes into a preheated oven or leave on counter top for several hours, turning bread cubes over occasionally.
  • Melt butter into a large frypan.
  • Just soften together chopped onions, celery dices and minced garlic, over medium heat, for about 10 minutes, stirring often.
  • Transfer bread cubes into a large bowl.
  • Well toss in onion mixture, sage, marjoram or savory, chopped parsley, salt and pepper.
  • Up to this point, stuffing can be prepared the day before and refrigerated.
  • Just before using, pour in enough chicken stock to moisten.
  • Stuff a bird just before roasting.