We all make stuffing from that red box… it’s good, but after you have home made stuffing a few times you’ll wonder why you ever bought it. This recipe will convince you that stuffing is easy.
The addition of red bell peppers to this recipe is a little unique in “turkey” stuffing. When using this stuffing for pork or chicken, the red peppers work well. If you are planning on using it for turkey, you may consider omitting the peppers.
Using different kinds of bread will also enhance the texture. Leftover ciabatta, dinner rolls and other white and wheat breads makes this even better.
Ingredients:
- 1 Pound of “day old bread” cut into one inch cubes.
- 3/4 Cups melted butter
- 1 Onion chopped
- 1 Red bell pepper chopped (omit if stuffing a turkey)
- 3 Stalks celery, chopped
- 2 Teaspoons Bells seasoning
- Salt and pepper
- 1-2 Cups chicken stock
Directions: Preheat oven to 350º F
In a large enough Dutch oven or pan to hold all the bread, melt the butter and sauté the onion, celery and red pepper until soft. Remove from the heat and stir in all the seasonings. Add the bread and mix well to coat all the bread.
Add one cup of the stock to moisten the bread. If your bread is very dry (if you are using hard rolls or bread that has been frozen) you may need to add more stock. When you are done, the stuffing should be moist, not soggy.
If you are stuffing a turkey, chill before stuffing. Place in casserole dish and bake for 30 to 40 minutes. Will stuff a 12-15 pound turkey or serve 8 as a side dish.
