Holiday Stuffing (That Can Be Made in Advance)

This holiday stuffing recipe can be made up to three days in advance if you wish. Just mix the ingredients together and store in the refrigerator. On the big feast day, you can either bake in a 9 x 13 casserole dish or stuff in the bird.

We think the stuffing tastes best with homemade bread crumbs. They soak up the liquid more (and, hence, the flavor). To make homemade bread crumbs, either let the two loaves of bread get a little stale (our preference) or you can cube them first and let them dry in the oven. If you don't want to make the bread crumbs, use 16 cups dry storebought bread crumbs.

Ingredients 2 loaves bread (20 pieces), crusts removed 3/4 cup butter

1 medium onion, chopped

2 celery stalks, chopped

1 tablespoon salt

2 teaspoons poultry seasoning

1 teaspoon dried sage

2 cups chicken broth, approximately

Instructions

Break the bread into small bits (cube-size) and put into a large bowl. Add salt, pepper, poultry seasoning, and sage.

In a saucepan, melt the butter and add the onion and celery, cooking until soft (10 minutes or so).

Then add the dry seasoned breadcrumb mix. Slowly stir in chicken broth, but only to moisten (not too much)

Stir in enough chicken broth to moisten. If making in advance, put the mix in the refrigerator. It will last up to three days.

When ready to bake (on the day), preheat the oven to 350 degrees F. Transfer to stuffing to a 9 x 13 casserole dish.

(Or, put stuffing inside bird and cook based on directions for the poultry).

Bake 45 minutes.

More recipes to come in future weekend editions of the Herald.