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Vegetable – Herb stuffing

1 ½ loaf sliced firm white bread
1 tbsp olive oil
2 medium carrots, finely chopped
2 medium stalks of celery, finely chopped
1 medium onion, finely chopped
½ cup fresh parsley leaves, coarsely chopped
¾ tsp poultry seasoning
Salt and pepper
2 ½ cup chicken broth
Preheat oven to 200 degrees C. Grease glass baking dish, set aside. Arrange bread on 2 large ungreased cookie sheets and toast in oven 16 to 17 min or until golden and dry, turning slices over halfway through toasting. Meanwhile, in 12 inch nonstick skillet, heat oil on medium 1 min. Add carrots, celery and onion, and cook about 12 min or until vegetables are tender and lightly browned, stirring occasionally. Remove skillet from heat; stir in parsley, poultry seasoning, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper. With knife, cut bread into cubes, and place in very large bowl. Reset oven control to 165 degrees C. Add chicken broth and vegetable mixtures to bread bowl, toss until bread mixture is evenly moistened.Spoon stuffing into prepared baking dish. Cover dish with foil and bake stuffing 30 minutes. Remove foil and bake 15 to 20 min. longer or until heated through and lightly browned on top.
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