Potato Bread Stuffing
Stuffing is too good to only serve at Thanksgiving and those premade box mixes are sad imitators of a side dish that will only take about 10 minutes to make. Why not surprise your family tonight with a side dish of homemade potato bread stuffing with their roast chicken?
Servings: 6
Calories: 259kcal
Ingredients
- 12 ounces potato bread cubes
- 4 ounces butter
- ½ medium onion diced
- 3 stalks celery diced
- 8 ounces mushrooms sliced (optional)
- 3 cups chicken stock more or less as needed
- 1½ teaspoons poultry seasoning more or less to your taste
Instructions
- Preheat oven to 350 degrees F
- Dice celery and onion. Slice mushrooms.
- melt butter in a saucepan add prepared veggies into the pan and cook for 3-4 minutes or until the veggies are soft.
- Place the potato bread cubes (or bread of your choice) into a large mixing bowl. Add the cooked veggies, including all the liquid from the pan into the bowl with the bread cubes.Add the stock, reserving half a cup, and mix well. Your stuffing mix may need more or less stock, it should be wet but not soggy. Use more or less stock as needed. **You can use vegetable or turkey stock instead of chicken stock.
- Place the stuffing into your baking dish or casserole. Cover with non-stick foil and bake at 350 degrees for 75-90 minutes. If you want a crispy top, uncover the stuffing for the last 10 minutes of baking.I used a 9 x 9 inch baking pan. You don't want the stuffing to be too thin, it should be 2+ inches thick.
- Serve and enjoy!
Notes
My basic recipe is for a 10-12 pound turkey. For a 20 pound turkey I make 3 times my basic recipe so I have plenty of leftovers!
Nutrition
Calories: 259kcal | Carbohydrates: 25g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 292mg | Potassium: 505mg | Fiber: 3g | Sugar: 8g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg