Mom’s Moist Bread Stuffing:
“It wouldn’t be Thanksgiving without this stuffing! It’s everyone’s favorite! Try it and you’ll see why!” ~ Sarah
•1 cup safflower oil or butter, softened
•2 cups diced celery
•1 1/2 cups chopped onions
•18 cups whole wheat bread cubes
•1/4 cup minced fresh parsley
•2 teaspoons poultry seasoning
•1 3/4 teaspoons salt
•1/2 teaspoon pepper
•3 eggs, slightly beaten
1: In a large saucepan over medium heat, saute celery and onions in oil until tender, stirring occasionally.
2: In a large bowl toss celery-onion mixture with bread cubes. Add remaining ingredients, tossing gently until combined.
3: Spoon stuffing into 13 in x 9 in. baking dish. Cover with foil and bake at 325 F 45-50 minutes or until heated through.
4: Serve warm
Note: If you like your stuffing a little crunchier, remove foil during last 10 minutes of baking and bake uncovered until golden and crispy.
Yield: About 10 cups stuffing (10-15 servings)
Store in fridge 3-4 days.