Bread And Butter Stuffing

Name: Bread And Butter Stuffing
Ingredients: 2-pound loaf white bread, sliced; 1/2-pound loaf whole wheat bread, sliced; 1.5 pounds unsalted butter; 1.5 C chopped celery; 2 C chopped onions; 1 C peeled and chopped apple; 3 C CK or TK stock; 8 sprigs fresh thyme; 30 sage leaves, stems removed, leaves julienned; 1 C dark raisins; 2 T salt; 10 to 12 turns fresh pepper

12 ingredients

5 steps

Ingredients

2-pound loaf white bread, sliced
1/2-pound loaf whole wheat bread, sliced
1.5 pounds unsalted butter
1.5 C chopped celery
2 C chopped onions
1 C peeled and chopped apple
3 C CK or TK stock
8 sprigs fresh thyme
30 sage leaves, stems removed, leaves julienned
1 C dark raisins
2 T salt
10 to 12 turns fresh pepper

Directions

1

1. The night before, spread all the bread out in a single layer on paper towels to dry out.
2

2. The next morning, in a large bowl break the bread into coarse 1.5 inch pieces.
3

3. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions, apple, and cook over low heat for 5 minutes. Add stock. Increase heat to moderate and boil. Turn off heat, cool 3 minutes.
4

4. Pour the mixture over the bread. Remove the leaves from the thyme and add to bread mixture. Add the sage. Add raisins, salt, and pepper. Mix well.
5

5. Put the mixture in a large roasting pan, covered with foil. Bake at 375 degrees covered for 30 minutes. Remove foil, bake another 30 minutes.