| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 cups chicken stock
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 3/4 cup diced onions
- 2 teaspoons poultry seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 small bay leaf
- Freshly ground black pepper
- 6 cups cubed French bread
Instructions
- Preheat the oven to 350 degrees F.
- In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 7 mg |
| Sodium | 802 mg |
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 7 mg |
| Sodium | 802 mg |
Reviews
(If I could’ve post <1 star, I would have- it’s a bit presumptuous of the FN to assume that all recipes on their site are deserving of at least 1 star!! )
Yeah- there’s a problem with the proportions here. I read the reviews and decided to still go ahead. I doubled the bread to 12c freshly cubed french bread (thinking that it meant “6c dry french bread cubes). Still came out way too moist. I would have preferred a couple boxes of Stove Top to this recipe BY FAR. My wife claimed the flavor to be good, but I think she was trying to be nice, as she could see my complete deflation by how it turned out…
Yeah- there’s a problem with the proportions here. I read the reviews and decided to still go ahead. I doubled the bread to 12c freshly cubed french bread (thinking that it meant “6c dry french bread cubes). Still came out way too moist. I would have preferred a couple boxes of Stove Top to this recipe BY FAR. My wife claimed the flavor to be good, but I think she was trying to be nice, as she could see my complete deflation by how it turned out…
Disappointing. I should have known that 6 cups bread to 6 cups of stock = not very attractive soup. Still tasty but proportions are not correct. This recipe also took a lot longer to cook than the recipe indicates. Please test this and provide a picture once it is modified.
I think this site should remove this recipe from here. Now I need to buy more veges and bread and make another stuffing. This is ridiculous!
I did 4 cups of chicken stock instead of 6, make sure u cook it for the entire 15 minutes. I also spooned out the veggies from the stock and added them to the bread, before I drizzled the broth onto the bread. I used a red onion and roasted garlic. I also drizzled melted butter after the broth before I put it in the oven. When I just poured the mixture over the bread, instead of drizzling, I found it to be very mushy in areas, but my husband loved it.
It may depend on the density of the bread as to how much stock to use, and I used my judgement for about 2-3 cups. Also dotted with butter before baking. It turned out perfect. The seasoning is delicious and just like mom used to make. The family doesn’t go for those fancy stuffings, and I think heating the seasoning in the broth really expanded the flavor.
I absolutly love this recipe its so good and its so easy to make. I loved how when it came out of the oven it was crispy on the outside and soft warm & delicious on the inside. I know when you make this stuffing you will love it. Even these other reviewers will love this stuffing when they make instead of simply reviewing a recipe that they’ve clearly never made before.
My comments seem to agree with everyone else; it was soggy, mushy, and pretty downright gross. Um, but it sure smelled nice as it cooked!
I agree with all of the comments regarding the mushy texture of the recipe. I also didn’t care for the sweetness that the oregano added to the dish and skimmed the oregano off of the liquid as it was almost inedible to me. The overall flavor of the recipe was very bland. I would not try this recipe again or recommend it to others.
The recipe is way off – it calls for 6 cups of stock and you really only need around one cup or so. I followed the recipe and after I cooked it, it came out like mush! It looked like that fake rubber vomit that you buy in the joke shop!
I’m sorry I wasted my time and ingredients on this recipe!
I made this and even added extra bread to the pan and it still came out soggy and disgusting. I had to cook it for about three times as long for it to get a stuffing consistency, and even when I did that, the flavor was pretty bland. I’d say it’s a good starting point but I won’t be following this recipe again. I’ll definitely have to make many changes for this to even be palatable.