Stuffing made from scratch using your various leftover types of bread.
Author: Garnish and Glaze
12cupsdry bread cubes, use at least 3-4 varieties: multi-grain, white, wheat, rye, pumpernickel, sour dough...*
3/4cupcelery, finely chopped
3/4cuponion, finely chopped
1tablespoondried ground sage
1can Chicken and Rice or Chicken and Wild Rice Soup, like to use half a can of each and freeze what's leftover for next time
1 1/2 to 2cupschicken broth
For the Bread:
Break bread into small pieces and place on a large cookie sheet and let it sit out for a few days to dry or place it in the oven at 225 degrees F until dried out (about 20-30 minutes). You may need to toss the bread crumbs for the ones underneath to get dry. Place in a large bowl and set aside.
For the Stuffing:
In a small dish, combine the salt, pepper, poultry seasoning and sage. Set aside.
In a fry pan, combine the butter, celery, and onion over medium-high heat. Cover once the butter melts and simmer over medium-low heat until vegetables are tender (about 10 minutes). Pour over the bread crumbs while stirring to evenly coat.
Sprinkle half the seasoning over the moistened bread crumbs and toss. Add the remaining seasoning and toss again to evenly season. Toss in the can of soup and then add chicken broth a little at a time until desired wetness (it should be moist enough to hold in the shape of a ball-- I added almost the whole two cups but amount varies depending on the bread you have. The pumpernickel and rye bread can soak up more moisture than white bread.)
Pour stuffing into a 9x13 pan or 2 quart dish.
Bake at 350 degrees F for 25-35 minutes until warmed through and golden brown and toasted (cover with foil if you don't want it toasted/crispy on top).
*If you dry out too much bread place it in a bag and freeze it for another time.