Monday, November 23, 2015


Honey Gold Stuffing Serves 6-8
3/4 cup butter or earth balance (or 1/2 cup olive oil)
2 cups diced onion
1 1/2 cups celery stalk, diced
1 loaf of honey gold bread, cut into 1-inch cubes
1 – 2 cups broth/stock of your choice (more if bread has been dried)
1 tsp thyme
1 tsp sage
salt & pepper to taste
1. Preheat oven to 350 degrees and grease a glass baking dish with butter/oil
2. Heat 2 T of butter or oil in skillet over medium heat. Add onion and celery;
cook until tender
3. If using sausage and/or mushrooms, add to skillet and saute until browned
4. Combine skillet ingredients with bread cubes, butter/oil, & seasonings in a
large bowl; add just enough broth to saturate bread; mix well
5. Transfer mix to buttered/oiled glass dish
6. Cover with foil and bake for 40 minutes
7. Remove foil & bake for an additional 20 minutes or until top is slightly crispy
8. Eat and enjoy

- New Cascadia Traditional Bakery in Portland