I got a ton of stale bread, so I’m sauteing some chopped onions and celery in butter. Then I’m going to mix it in with some of the bread, add a can of chicken broth and some herbs de Provence, then cook it up for an hour. If it all comes out OK it’s lunch, and I make the rest of it tomorrow as part of dinner. I feel that this is a viable plan.
Moe Lane
PS: I thought that I had sage, and I decided to skip apples this go-round because I don’t want to over-complicate matters.
[UPDATE]: An acceptable failure. This stuffing required more onion, more celery, possibly an apple after all, and two cans of broth. Mind you, what I got was edible: the lack of broth simply made this come out somewhat like savory toast, and that was an acceptable lunch. There also has to be better mixing involved. I am confident that this recipe will work as expected on the second go-round.