Potato Bread Stuffing Recipe

Name: Potato Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz loaf plain potato bread; 4 cup no sodium chicken stock (I used homemade); 1 cup cooked small diced/shredded chicken &/or parts; 2 tsp celery salt; 3 tsp poultry seasoning; 2 tbsp dried parsely; 1/4 tsp pepper; 1 salt to taste; 1 1/2 large onions (small diced); 3 stick celery small diced; 8 tbsp butter

Servings: persons

16 oz loaf plain potato bread
4 cup no sodium chicken stock (I used homemade)
1 cup cooked small diced/shredded chicken &/or parts
2 tsp celery salt
3 tsp poultry seasoning
2 tbsp dried parsely
1/4 tsp pepper
1 salt to taste
1 1/2 large onions (small diced)
3 stick celery small diced
8 tbsp butter

1
Preheat oven to 350F
2
Cube bread into bite sized pieces.
3
Lay pieces out in a single layer on a parchment lined cookie/baking sheet.
4
Bake cubes for 10-15 min.
5
Toss cubes around and bake for an additional 10-15 min or until crunchy.
6
Set aside.
7
Increase oven temp to 375F
8
In a medium sauce pan, melt butter.
9
Add onion and celery and cook until tender.
10
About 5-10 min.
11
Stirring frequently and watch well so butter doesnt burn.
12
Once veggies are tender, add chicken, broth/stock and seasonings.
13
Wisk well.
14
Spray a 9x13 deep baking dish with nonstick spray.
15
Place bread cubes in baking dish.
16
Spoon stock mix over bread cubes making sure u distribute evenly getting a little broth on all top cubes of bread.
17
Cover with foil and bake 15-20 minutes or until heated through.
18
Serve and enjoy!
19
Hints n tips!
20
:)
21
For a sage flavor add 1tsp.
22
Sage.
23
You can use vegetable stock insteak of chicken.
24
If u want meatless replace chicken with fine shredded carrot and cook with the onion.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 oz loaf plain potato bread, 4 cup no sodium chicken stock (I used homemade), 1 cup cooked small diced/shredded chicken &/or parts, 2 tsp celery salt, and more.

Yes, Potato Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Bread Stuffing

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