While you may be used to only seeing stuffing sitting beside or inside a turkey on Thanksgiving-- it's certainly a side dish that doesn't get enough play. Stuffing is the perfect side dish, especially during those cold winter months, when the heavy rotation of potato, rice and pasta dishes, get old quick . Stuffing pairs well alongside poultry and beef like pork chops, chicken, roast beef and its traditional partner--turkey. Use store bought stuffing bread or recycle bread heels to make the base for a side dish your family is sure to love.
Preheat oven to 350 degrees.
Prepare bread crusts by cutting them into 1/4 inch to 1/2 inch cubes. Place cubes in large bowl.
In a saucepan heat chicken broth. Add in diced onion and chopped celery and simmer until vegetables are transparent, stirring occasionally.
Add salt, pepper, and spices to broth. Stir continuously to prevent scorching. Then cook for an additional minute.
Pour hot broth mixture over the bread cubes. Toss gently to make sure bread is evenly coated
Stuff chicken or turkey with stuffing, or bake stuffing alone by placing it in an 9x9 inch greased baking pan.for approximately 45 minutes at 350 degrees degrees for 45 minutes. Makes 4 one cup servings.
An easy way to bake stuffing with pork chops is to place the stuffing in the bottom of a 9x9 inch baking pan. Brown the pork chops and place on top of the stuffing. Cover pork chops with one can of mushroom soup and bake at 350 degrees for 45 minutes.
Do not stuff chicken or turkey until day of baking. Do not leave stuffed bird in refrigerator overnight. Long storage of stuffing in raw poultry can cause salmonella poisoning.