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Louisa's Bread Stuffing

Serves 4 - 6

One of the popular uses for leftover bread is for bread stuffing. This is my mother's standard recipe, which she uses to stuff chicken, turkey, and capon.


2 tablespoons butter

1/2 cup chopped onions

1 1/2 cups chopped celery

Salt and coarsely ground black pepper to taste

1/2 cup dark raisins

1 1/2 cups 1/2-inch cubes stale bread

1/2 cup chicken broth

One 4-pound roasting chicken, rinsed and dried

Salt and coarsely ground black pepper to taste

2 tablespoons butter, melted


In a medium skillet, melt the butter. Add the onions and celery and cook until translucent. Season with salt and pepper. Add the raisins and cook 1 minute longer. Set aside.

Place the bread cubes in a large bowl and moisten them with the broth. Gently stir in the onion and celery mixture. Let cool.

Preheat the oven to 350ºF.

Season the cavity of the chicken with salt and pepper. Stuff the cavity loosely with the bread mixture, and sew the cavity closed with butcher's twine or skewer it closed if desired. Baste the chicken all over with the melted butter. Place on a rack in a roasting pan, breast side up.

Roast the chicken, basting occasionally with the pan drippings, for about 1 1/2 hours, until the juices from the thigh run clear when it is pierced. Remove the chicken to a cutting board and let it cool for 10 minutes.

With a large spoon, scoop the stuffing from the cavity into a serving bowl. Cover to keep the stiffing warm while you carve the chicken. Serve immediately.

This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company Inc., in 1997.


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