Directions
- 1Tear up one loaf of bread.
- 2Add the torn bread to a pan and let it sit out overnight to get crusty, or bake in the oven at 350°F for about 15 minutes.
- 3Chop up one onion.
- 4Add the chopped onion to a pan.
- 5Dice up four stalks of celery.
- 6Add the diced celery to the same pan with the onion.
- 7Add one stick of butter to the pan with the onion and celery.
- 8Place the pan on the stove and season to taste with poultry seasoning, celery salt, and parsley flakes.
- 9Cook down the mixture until it is nice and soft.
- 10In a bowl, add one and a half cups of chicken broth.
- 11Add one egg to the bowl.
- 12Mix the broth and egg, then season with poultry seasoning, celery salt, parsley flakes, and crushed black pepper.
- 13Add a little bit of the cooked celery and onion mixture to the broth mixture.
- 14Gradually add the bread into the bowl, stirring to incorporate it.
- 15Add the remaining celery and onion mixture to the bread and broth mixture.
- 16Use your hands to fluff everything together, being careful not to squeeze it to prevent it from becoming mushy.
- 17Add the stuffing mixture to a greased 9x13 pan.
- 18Bake in the oven at 350°F for about 45 minutes until golden brown.
- 19Serve and enjoy.
Ingredients
- 1 loaf loaf of bread
- 1 onion onion
- 4 stalks celery
- 1 stick butter
- poultry seasoning
- celery salt
- parsley flakes
- 1.5 cups chicken broth
- 1 egg egg
- crushed black pepper
Equipment
cutting boardbaking panfrying panstovemixing bowlwooden spoon9x13 panoven
Tips
- To prevent mushy stuffing, avoid squeezing the mixture when combining ingredients.
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