Basic Stuffing

Ingredients

• 12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
• 2 cups chopped onion
• 1 cup chopped celery
• 6 tablespoons butter
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups chicken broth

Directions

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to baking dish and bake in Bake at 325 degrees F for 20 minutes until heated through and crust forms on top.

Variations:

Oyster-bacon stuffing:

• 12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
• 1/2 pound bacon
• 2 cups chopped onion
• 1 cup chopped celery
• 24 oysters, shucked and chopped
• 2/3 cups fresh parsley
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups chicken broth

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the bacon over moderately low heat, stirring, until crisp. Transfer with slotted spoon to paper towels to drain. Pour off all but about 4 tablespoons of fat, cook onions and celery in bacon fat over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, oysters, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Cornbread Stuffing:

• 12 cups 1/2-inch cubes cornbread (about 1 pound)
• 1/2 pound andouille, cut into 1/3-inch pieces
• 2 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups chicken broth

In a preheated 400 degree F oven toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the sausage over moderately low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Apple-Pecan Stuffing:

• 12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
• 1/2 cup butter
• 2 cups chopped onion
• 1 cup chopped celery
• 2 Golden Delicious apples, peeled, cut into 1/2-inch dice
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup chopped roasted pecans
• 1 1/2 cups chicken broth

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt 6 tablespoons butter and cook onion and celery over medium heat for 3 minutes or until softened.

In another skillet, melt remaining 2 tablespoons butter, add apples, and saute until softened. Transfer onion mixture, apples, bread cubes, herbs, salt, pepper, pecans, and chicken broth. Toss well and adjust seasoning and bake.