Savory Peppered Stuffing
Multi-grain bread stuffing with celery, onions, oregano and freshly ground black pepper.
1 1/2 tablespoons canola oil
7 celery stalks, chopped
3 onions, chopped
3/4 teaspoon dried oregano
1 1/2 loaves multi-grain bread, cut into 1/2 inch cubes
1 (14.5-ounce) can chicken broth
3/4 teaspoon freshly ground black pepper
1 cup water - divided use
- In a large skillet, heat the oil over a medium flame. Add the celery and onions and cook, stirring frequently until golden.
- Stir in 1/4 cup of the water; reduce heat to low, cover, and cook until vegetables are tender.
- In a very large bowl, toss the veggies with the oregano, bread, broth, pepper and the rest of the water.
- Bake in a preheated oven at 325°F (160°C) in a greased, covered casserole for 30 minutes. (Usually added to the oven in the last 30 minutes of the turkey's cooking time.)
Makes 16 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.