Recipe Moist Herb Stuffing Amish Cooking Recipes

Put the bread cubes in a large bowl. Add the rest of the ingredients and toss lightly. Do not press the filing or it may become too heavy. Spoon into a generously buttered 2-quart baking dish and dot with butter. Bake in a preheated 350° F. oven for 30 to 40 minutes. When done, the tops of the cubes should be golden brown. Cover with foil to keep very hot until served. Use to stuff birds or pork chops or serve as an accompaniment to the main dish.

6 cups bread cubes
1/2 c. celery, chopped
1 t. chervil, fresh or dried
1 t. tarragon, fresh or dried
1 t. parsley, fresh or dried
1 T. chives, fresh or dried
1/4 c. onion
1 c. broth, chicken or beef
1/4 t. pepper
4 T. butter

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

We ship only to USA and APO/FPO addresses.