Loaf of Artisan or French Bread or any other type of leftover bread or rolls
1 stick butter
6 stalks celery, thinly sliced
1 large onion, minced
2 1/2 cups Chicken Broth
1 1/2 TBSP Milford Spice Company’s Perfect Poultry
Cube the bread, spread out onto a large cookie or baking sheet.
Drizzle with olive oil.
Sprinkle with sea salt and fresh ground pepper.
Bake in 250 degree oven until bread is lightly toasted and completely dried out.
About 1-1 1/2 hours, depending on density of bread and oven.
Cool completely, bag until ready to use.
Once your bread is cooled and ready to use, Heat the oven to 350°F.
Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
Bake for 30 minutes or until the stuffing mixture is hot.