Bread and Butter Stuffing / Dressing

"From David Rosengarten. This is one of my favorites for Thanksgiving. I usually substitute dried cherries or cranberries for the raisins."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
  • Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
  • Add chicken stock and bring to boil. Remove from heat and pour over bread.
  • Stir in sage, thyme (removed from stems) and raisins.
  • Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
  • As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Also my favorite dressing! Everyone is always impressed whenever I make !
     
Advertisement

RECIPE SUBMITTED BY

DangerBun is the "cooking" nickname given to me by my husband (who calls me Bunny). It's due to the numerous burns, cuts, and scalds I've "earned" in the kitchen. ;)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes