Copyright © 2010 Deborah M. Zajac. All Rights Reserved.

My favorite recipe for Bread Stuffing is from my first cookbook Betty Crocker. The orange book with the pie sections on the cover, and in each section there is a food item. I can’t find the edition or year mine was printed.
It’s really old and falling apart, anyway the Bread Stuffing is simple. Bread, Butter, celery, onion,salt, pepper, sage, and thyme. I add chicken stock to keep it moist since I don’t stuff the bird. I bake mine in a casserole dish.

When making a small batch I use:
1 loaf of white bread, torn into bite sized pieces
2 sticks of unsalted butter, melted
1 tsp salt
black pepper to taste
1 Tbs Ground Sage- add more or to taste
1 Tbs Thyme- add more or to taste
1 14oz can of Chicken stock- less salt
In a large pot melt the butter. When melted stir in 1/3 of the bread pieces and mix, add the other ingredients and the rest of the bread. Mix well. Add chicken stock to moisten.
Put into large casserole, cover and bake for 45 minutes to an hour.

I use my hand to measure my herbs, and I taste. When it tastes the way I like it I mix it then put in the dish to bake. I don’t usually pull out the recipe anymore.

The house smells great! Dinner should be done in 40 minutes or so.

Nikon D300s, Nikkor 35mm f2, 1/200s, ISO 640, Aperture Priority