Herb Stuffing

You can used leftover bread that is about to or has started to go stale, or you can use fresh bread. The best bread is the kind you have to slice yourself, that comes from the bakery section in your local grocery store(s), or the homemade kind.

10-01-13 Italian Stuffing Ingredients:

  • 12 cups diced bread (recommended: rye, Italian, artisan, or other firm bread)
  • 2 cups water
  • 1 cup sliced onions
  • 1 vegetable bouillon cube (recommended: Rapunzel, the one with sea salt & herbs)
  • 1/8 cup of oil
  • celery salt
  • garlic powder
  • onion powder
  • Italian seasoning
  • parsley flakes
  • a pinch of rosemary leaves.
  • nonstick cooking spray (for greasing pan)

 

To Make:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a small or medium sauce pan, bring water and onions to a boil.
  3. Add bouillon cube. Reduce heat to medium.
  4. Stir well until bouillon cube is absorbed. This will make a very delicious broth, that also works well for soups.
  5. Cook for 2-5 minutes. Turn off heat and let it sit.
  6. Pour bread (diced) into a large mixing bowl. If you have not diced your bread yet, dice your bread until you have about 12 cups of diced bread, and pour into a large mixing bowl.
  7. Pour about half the broth and onions over the bread.
  8. Mix bread and broth.
  9. Pour half the remaining broth and onions over the bread.
  10. Mix again.
  11. Pour the remaining broth and onions over the bread.
  12. Mix thoroughly until all the bread is at least a little moist. It does not have to get very soggy, so long as all the bread is wet.
  13. Add oil.
  14. Mix thoroughly.
  15. Shake on with celery salt.
  16. Dust with onion powder, garlic powder, Italian seasoning, and parsley flakes.
  17. Mix well.
  18. Shake on more celery salt and add rosemary leaves.
  19. Mix well.
  20. Lightly grease a baking pan, casserole dish, or bread pans (need to be wide and deep enough to fit the stuffing mix).
  21. Scoop stuffing into your baking pan/casserole dish.
  22. Pack the stuffing together so that it is not too loose by pressing firmly on the top.
  23. Bake at 425 for 40-45 minutes.
  24. When finished, the stuffing should be drier than when put in the oven, brown or golden brown and crispy on the top, and should not be watery when cut into or scooped out.

10-01-13 Stuffing, Potatoes&Sunflower GravyThis made one deep, round casserole dish for me. It makes several cups of stuffing.

I like my stuffing with creamed corn or gravy over the top. Try cashew or sunflower gravy. Delicious!

 

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