Friday, November 18, 2011

Classic Bread Stuffing

Well folks, it's time we go back
to the basics. Today Walmart's
Holiday flyer listed all the "quick" things
you can buy for your Thanksgiving meal.
Mashed potatoes already made, stuffing in a mix
and your pies baked and ready to pick up.

What happened to making the good ole' basics?

I had three cookbooks out trying
to come up with a basic bread stuffing.
Here is the result and it's what I had in mind.

Toast 12 slices of bread and tear into pieces.

Cook your veggies in broth until almost done.

Ready for a seat beside your turkey and gravy.

Yea... we had a mini Thanksgiving dinner early.

Classic Bread Stuffing

12 slices of bread, toasted
2 cup of chicken broth
1 cup carrots, chopped
2 stalks of celery, diced
1/2 medium onion, diced
1/4 cup butter
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper

3 eggs, beaten
1 cup milk

Toast bread, tear in pieces, and place in your baking dish.
In a sauce pan combine broth, veggies, butter, and seasonings.
Cook until vegetables are almost done. Remove from heat.
In a small bowl, beat eggs and milk together.
Slowly pour egg mixture into broth mixture, stirring quickly,
so the eggs don't cook and make clumps.
Pour mixture over bread pieces.
Bake at 350 for 35 minutes.


1 comment:

  1. Hi Hope! The women's bible study I go to made your caramel apple recipe good! This is actually the first time I've seen your blog--I can't wait to do some cooking from it!