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Reply to "Thanksgiving Stuffing"
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[quote=Anonymous]Melt loads of butter (1 stick per 8 cups of bread). Slowly cook diced onion and celery in butter. Add lots of fresh chopped parsley and thyme. Season with salt. Add dried bread cubes and toss to coat with butter. Slowly drizzle with high quality low-sodium chicken stock (Imagine is the best IMO) and stir to combine. You need about 3-4 cups of stock per 8 cups of bread. You want it wet, but not soggy. Transfer to a buttered baking dish. Bake covered at 350 until warm, adding a bit more stock if needed. Uncover for last few minutes to get crispy on top (if you like that).[/quote]
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