Bread and butter stuffing

Notes

Ingredients

• 750g white bread loaf, cut into cubes
• 115g butter + additional for topping
• 2c onion, small diced
• 1.5c celery, small diced
• 3-4 rashes of bacon (optional)
• 1tsp salt
• 2tsp fresh sage, minced
• 150g golden raisins (or cranberries if you’re anti raisin)
• 1/4c parsley, minced
• 1.5-2tsp poultry seasoning (2 chix stock cubes)
• 1.5tsp black pepper
• 1ltr box chicken stock
• 5 eggs

Instructions

1. Spread onto 2 half sheet trays & dry in oven at 25@135C
2. Place raisins in a small saucepan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue hydrating for 5 more min off heat. Drain off water and set aside.
3. Preheat large saute pan over med. Add stick of butter. When melted, add onion, celery, salt. cook for 3-4min. Add sage, stir, & cook for 4-5min.
4. Whisk together stock, eggs, and bouillon.
5. Add dried bread to a very large bowl along with the cooked veggie mixture, drained raisins, parsley, herbs & stock mixture. Gently mix to incorporate and moisten the bread.
6. Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min.
7. After 45 minutes, remove foil and increase oven temp to 450F/230C. Return stuffing to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.