Old fashioned Bread Stuffing Recipe
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Onions | 3 Large, chopped | |
| Marjoram leaves | 1 1/2 Teaspoon | |
| 3/4 teaspoon each pepper, ground sage, and thyme leaves | ||
| Whole wheat bread | 12 Cup (16 tbs) | |
| Celery | 2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
Directions
Melt 1/2 cup of the butter in a wide frying pan over medium heat.
Add onions and cook, stirring occasionally, until soft and golden (about 15 minutes).
Add remaining 1/4 cup butter, marjoram, pepper, sage, and thyme.
Remove from heat; stir until butter is melted.
In a 5-quart container, combine bread, celery, and parsley; add onion mixture.
With your hands or 2 spoons, toss until well combined.
Season to taste with salt.
Let cool.
Makes about 14 cups.
Add onions and cook, stirring occasionally, until soft and golden (about 15 minutes).
Add remaining 1/4 cup butter, marjoram, pepper, sage, and thyme.
Remove from heat; stir until butter is melted.
In a 5-quart container, combine bread, celery, and parsley; add onion mixture.
With your hands or 2 spoons, toss until well combined.
Season to taste with salt.
Let cool.
Makes about 14 cups.
Chef
