Stuffing!

Okay, I don't have a picture of the finished product because I'm leaving for CA in about 1 hour and I'm going to be making the stuffing there . . . but I made the bread cubes at home, so that's what you get a picture of! I'll try to edit with a finished photo later.

To make fabulous stuffing for Thanksgiving (or any other time), first make a single batch of my bread recipe. Spread the bread batter in a well-greased 13x18 pan, let it rise for 20 minutes, then bake it at 375 degrees for about 25 minutes. Remove from the oven and let it cool. Once it's cooled, use a pizza cutter to cut it into 1/4 inch or 1/2 inch cubes. Break the cubes apart, then return them to the oven for 15 or 20 minutes to toast/dry the cubes. (Or you can just let them sit out overnight.) Then just use the cubes in your favorite stuffing recipe, or use this one:

Stuffing

½ c. finely chopped celery
¼ c. chopped red onion
¼ c. shredded carrots
¼ c. margarine or butter
½ tsp. poultry seasoning
1/8 tsp. pepper
3-4 dashes of salt
4-6 c. dried bread cubes*
½ to ¾ c. chicken broth or water

Sautee celery, onion, and carrot in butter until soft (but not browned). Remove from heat and add poultry seasoning, salt, and pepper. Place bread cubes in a bowl. Add onion mixture. Pour on enough broth to moisten the bread. Bake in a covered casserole dish at 375° for 20 – 30 minutes. (Or use to stuff an 8-10 lb. Turkey).