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Simple Stuffing
From Farm Where Life is Good
<p>I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I’m making stuffing, yes I am.</p>Source: Homemade (Entered by Lara Rasmussen Anderson)
Serves: 6
Ingredients
1
large onion, chopped
5
celery stalks, diced
Optional 1
apple, diced
Optional 1 cup
raisins
Optional 1 cup
craisins (dried cranberries)
Optional 1/2 cup
pecans, chopped
1/2 cup
margarine (Earth Balance is great)
1 tsp
ground black pepper
5-10
fresh sage leaves, finely chopped
1/4 cup
fresh parsley, finely chopped
3-4 cups
vegetable broth (more or less for moist or dry stuffing)
2 loaves
stale French bread, cubed or crumbled (or equivalent stale corn bread)
Step by Step Instructions
- In a large pot, sauté onion and celery (and optional ingredients) in margarine until onion is clear. Add pepper, herbs and broth; cover and simmer for 10-15 minutes. Remove from heat.
- Add stale bread and fold bread into broth mixture until well coated.
- Turn into large baking pan; cover with foil. Bake at 325-350F for 30-45 minutes; remove foil during last 10-15 minutes for crisp top.