Stuffing
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
49
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cups
Chicken Stock1 cup
Celery (chopped)3 cup
Carrot (chopped)3 cup
Onion (diced)2 tsps
Poultry Seasoning1 tsp
Dried Parsley1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tsp
Kosher Salt1 small
Bay Leaf6 cups
French Bread (cubed)Directions:
1
Preheat the oven to 350 degrees F
2
In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes
3
Spread the French bread cubes evenly over the bottom of a roasting pan
4
Pour the stock slowly over the French bread and let it sit for 3 minutes
5
Using a spoon, mix the stock and bread together
6
Bake until golden brown, about 30 minutes