Bread Stuffing (Thanksgiving)

Makes enough for 4-5 pound turkey or 8x8 casserole 
  • 4 cups dry (stale) bread cubes (soft French or Italian)
  • 1/4 cup onion, chopped 
  • 1/4 cup celery, chopped
  • 2 cloves garlic, to taste, chopped
  • 1/4 cup mushrooms, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon curry powder, optional 
  • 1 Tablespoon fresh sage, to taste, chopped
  • 1/2 Tablespoon fresh rosemary, chopped 
  • 1/3 cup melted butter, plus 2 Tablespoons for vegetables 
  • 2/3-1 cup warm broth, to moisten 
Dice bread and let dry out overnight on a sheet tray or bake in the oven at 300 for 20-25 minutes, half way through tossing them. 

Over medium heat cook onion, celery, garlic, mushrooms and seasonings in 2 tablespoons butter for 7-8 minutes to soften. In a large bowl, combine bread, sautéed vegetables, remaining butter and enough broth to moisten, toss gently to mix. Place inside cavity of bird or preheat oven to 350°, place mixture in a buttered casserole, cover with foil, and bake for 25 minutes, uncover and bake for 5 additional minutes.




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