| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Savory Peppered Stuffing

1 1/2 tablespoons canola oil
7 celery stalks, chopped
3 onions, chopped
3/4 teaspoon dried oregano
1 1/2 loaves multi-grain bread, cut into 1/2 inch cubes
1 (14.5-ounce) can chicken broth
3/4 teaspoon freshly ground black pepper
1 cup water, divided use

1. In a large skillet, heat the oil over a medium flame. Add the celery and onions and cook, stirring frequently until golden.
2. Stir in 1/4 cup of the water; reduce heat to low, cover, and cook until vegetables are tender.
3. In a very large bowl, toss the veggies with the oregano, bread, broth, pepper and the rest of the water.
4. Bake at 325 F. in a greased, covered casserole for 30 minutes. (Usually added to the oven in the last 30 minutes of the turkey's cooking time.)

Makes 16 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.