Bread And Butter Stuffing / Dressing

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs white bread
• 1/2 lb whole wheat bread
• 1 1/2 lbs butter
• 1 1/2 cups celery
• 2 cups onions
• 1 cup tart apple, peeled & diced
• 3 cups chicken stock
• 30 sage leaves (i use less)
• 8 sprigs thyme
• 1 cup dark raisin

Recipe

• 1 slice the bread and let it dry out overnight. (i use cookie racks). when dry, tear it into coarse pieces and place in a large bowl.
• 2 melt butter in a sauce pan. add celery, onions, and apple. sautee briefly.
• 3 add chicken stock and bring to boil. remove from heat and pour over bread.
• 4 stir in sage, thyme (removed from stems) and raisins.
• 5 roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. if cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
• 6 as a guideline, at 375f, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.