Bread Stuffing for Turkey
Served at Camelot in Bloomington, Minnesota.
Servings: 6
Ingredients
- 4 c. dried bread cubes
- 1 c. celery, chopped
- 1 c. onion, chopped
- 1 c. butter
- 2 tsp. rubbed sage
- salt and pepper
- 2-3 eggs
- ½ c. chicken broth or more as needed
Instructions
- Saute celery and onion in butter until onion is transparent. Fold into bread cubes along with seasonings.
- Combine eggs and ½ cup chicken broth. Fold into bread mixture, adding more chicken broth if needed. (Amount of chicken broth needed is determined by dryness of bread cubes.)
- Use to stuff a 10-pound turkey, 2 roasting chickens, or bake separately in at 350° oven in a buttered casserole for about 1 hour to serve as a side dish.
