Wednesday, November 24, 2010

Bread Stuffing

1/4 cup butter or olive oil
1 or 2 shallots, chopped
1 stalk celery, chopped
11 to 13 slices bread, cubed and dried on a cookie sheet in a 200 degree oven
1/2 tablespoon dried parsley, or 2 tablespoons fresh
1 tablespoon dried sage
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken or turkey STOCK

In a large pan, saute shallots and celery in butter until tender. In a large bowl mix bread cubes, parsley, sage, garlic powder, salt and pepper. Add mixture to pan along with stock. Cook until at desired consistency.

1 comment:

  1. Heidi,

    I am new to the whole migraine diet thing and it has helped me tremendously, I love it. I am struggling with cooking without several of my old standby's, like lemon, Worcestershire sauce, many of the things I relied on. What do you use for "stock" when you call for it in your recipes? Have you found a suitable substitute for citrus? Thank you so much for your help!