All Purpose Bread Stuffing

Name: All Purpose Bread Stuffing
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12-15 serving(s)
Ingredients: 1 loaf dry bread, torn or cut into small pieces; 2 tablespoons ground sage; 2 teaspoons salt; 1 teaspoon black pepper; 2 cups chopped celery; 1/2 cup chopped onion; 1 dozen well beaten egg; 3 cups water; 1 tablespoon chicken soup base, see note

Submitted by CarrolJ

"This is my own recipe...which I have fine tuned over the years. It is not low cholesterol unless you would choose to use egg-beaters which will make the stuffing a little less rich in flavor. I have made this with and without meat. This makes enough to stuff a 20 pound turkey...or a 10-12 pound turkey and a extra pan full. If baking in a extra pan...seal well with tinfoil so that it doesn't dry out."

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Ready In:: 4hrs
Ingredients:: 9
Serves:: 12-15

ingredients

1 loaf dry bread, torn or cut into small pieces
2 tablespoons ground sage
2 teaspoons salt
1 teaspoon black pepper
2 cups chopped celery
¹⁄₂ cup chopped onion
1 dozen well beaten egg
3 cups water
1 tablespoon chicken soup base, see note

directions

NOTE: Chicken Soup Base is a concentrated paste purchased in the grocery store which is very rich in flavor.
If you cannot find it in your store substitute with 3 chicken bouillion cubes and 2 Tablespoons of cooking oil which will give you a reasonable substitution.
Combine all ingredients making sure that everything is blended.
Avoid overmixing so that bread doesn't get too mushy.
Stuff and Bake according to favorite method.
I love using the popular baking bags since it is so easy and gives a wonderfully moist product at the end.
NOTE** servings are approximate-- it easily serves 12-15 people with some left-overs.
Time depends on method used-- I put down 3 1/2 hours since that is the average time if inside a 20 pound turkey in a baking bag.

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Reviews

Incredibly moist with a delicious sage flavor. Turkey and dressing are the highlight of our Canadian Thanksgiving meal. When preparing for these special occasions I always am sure to include at least one new item to serve along with the expected fare. Not having a loaf of dry bread on hand I cubed up a fresh one. With using fresh instead of dry cubes which would absorb more liquid I cut back on the water. Needing to make for lower cholesterol I went with six eggs and it still made for a moist and rich stuffing which was enjoyed by all. Thank you for sharing this recipe.

Gerry