Easy Stuffing - Cooperative Extension: Food & Health - University of Maine Cooperative Extension

Name: Easy Stuffing - Cooperative Extension: Food & Health - University of Maine Cooperative Extension
Ingredients: 1 tablespoon oil, canola or olive; ½ white or yellow onion, peeled and cut into ¼ – ½ inch pieces; 1 celery stalk, cut into ¼ – ½ inch pieces; ½ large carrot, peeled and cut into ¼ – ½ inch pieces; 1 clove garlic, finely minced or ½ teaspoon of minced garlic; 1 egg, lightly beaten; 1 1/2 cups (½ quart) low sodium poultry or vegetable stock, broth, or water; 5–6 cups whole-grain sandwich bread or sourdough bread*, cubed and dried overnight or in the oven; 2 tablespoons or 1 ounce unsalted butter; Salt; pepper; Herbs, dried or fresh (rosemary, parsley, chive, oregano) to taste

extension.umaine.edu

Serves: 9 | Serving size: 1/3 cup Ingredients 1 tablespoon oil, canola or olive ½ white or yellow onion, peeled and cut into ¼ – ½ inch pieces 1 celery stalk, c

View full recipe on extension.umaine.edu

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at extension.umaine.edu.

Share this recipe:

Cooking tools:

Ingredients

1 tablespoon oil, canola or olive
½ white or yellow onion, peeled and cut into ¼ – ½ inch pieces
1 celery stalk, cut into ¼ – ½ inch pieces
½ large carrot, peeled and cut into ¼ – ½ inch pieces
1 clove garlic, finely minced or ½ teaspoon of minced garlic
1 egg, lightly beaten
1 1/2 cups (½ quart) low sodium poultry or vegetable stock, broth, or water
5–6 cups whole-grain sandwich bread or sourdough bread*, cubed and dried overnight or in the oven
2 tablespoons or 1 ounce unsalted butter
Salt
pepper
Herbs, dried or fresh (rosemary, parsley, chive, oregano) to taste