- Makes: 12 servings
- Prep: 25 mins
- Bake: 30 mins 350°F
- Preheat oven to 350 degrees F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
- In a very large bowl combine celery mixture and bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole.
- Bake, covered, for 30 to 45 minutes or until heated through.
To make dry bread cubes, preheat oven to 300 degrees F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.)
Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165 degrees F.
- Per serving:
- 108 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 1 g monounsatured fat),
- 10 mg chol.,
- 288 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 2 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet