Saturday, November 19, 2011
Georgia's Fluffy Bread Stuffing
(What I'm showing you is what I'm making for our church dinner tomorrow and basically what I make for our family (about 30 this year). This recipe will serve 6-8 easily.)
1 and 1/2 loaves of white bread
1 sleeve of saltines (1/4 #) crushed
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 large carrot or 6 baby carrots, chopped
(I usually do the veggies in food processor, not too fine just a little coarse)1 stick margarine/butter
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 tsp. parsley flakes
1 tsp. garlic salt
1 can cream of mushroom soup,
1 can cream of chicken soup
1 can chicken broth
Tear bread into small pieces into a large bowl, add crushed crackers.
Sauté the celery, onion and carrot in a frying pan with margarine until tender.
Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add vegetables, soups, chicken broth and eggs to the bowl of bread pieces.
Mix until blended.
Empty mixture into a 1 1/2 or 2 - quart well-greased (use Pam) casserole dish or 13 x 9 baking dish.
Bake in 350 degree oven for almost an hour. Cover lightly with foil and bake for an additional hour at 300 degrees...Outside will be crunchy, while the inside is fluffy and moist...