This buttery bread stuffing is the recipe that my grandmother taught my mother. In Pennsylvania, it’s considered to be a Dutchie recipe because of all the butter it uses.
The recipe can be adjusted to make more or less stuffing, and the onion and celery amounts can be altered to taste. Spices, such as sage, can also be added to make your own unique bread stuffing. This recipe is enough to stuff a small chicken.
The recipe can be adjusted to make more or less stuffing, and the onion and celery amounts can be altered to taste. Spices, such as sage, can also be added to make your own unique bread stuffing. This recipe is enough to stuff a small chicken.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 small onion, chopped
- 1 celery stalk, chopped
- 5 to 6 slices of white or whole wheat bread, cubed
- 1 stick butter
- salt and pepper
Preparation:
- Cube bread slices. Chop onion and celery.
- In large frying pan, sauté celery and onion in about 2 tbsp butter.
- When onion and celery have softened, melt about 2 tbsp of butter in pan and add bread cubes. Mix, adding butter as needed, until all the bread has been lightly fried and coated in butter. Salt and pepper to taste. Remove from heat.
- The stuffing can either be used to stuff a chicken or you can transfer it to a casserole dish, cover, and heat in oven at 350 degrees F until dinner is ready.
