Stuffing
In typical family fashion, I made enough stuffing to feed an army. It's a good thing it's my favorite leftover.
1/2 a loaf of cornbread
6 slices of English muffin bread
6 slices of homemade wheat bread
Cooked carrots, onions and celery (click here for more details)
I started out drying the bread on Sunday night. Just before it got completely dry (and too hard to break apart), I broke all the bread into small pieces and put into a large ziplock bag.
I added equal parts of white wine and chicken broth, just enough to moisten all the bread.
Spoon into a casserole dish dotted with butter.
Bake covered in foil at 375 until warmed through.
1/2 a loaf of cornbread
6 slices of English muffin bread
6 slices of homemade wheat bread
Cooked carrots, onions and celery (click here for more details)
I started out drying the bread on Sunday night. Just before it got completely dry (and too hard to break apart), I broke all the bread into small pieces and put into a large ziplock bag.
I added equal parts of white wine and chicken broth, just enough to moisten all the bread.
Spoon into a casserole dish dotted with butter.
Bake covered in foil at 375 until warmed through.
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