Ingredients
- 1 dry loaf of bread (680 grams) cut into cubes
- 1 tsp (5 g) pepper
- 1 tsp (5 grams) salt
- 1 tsp (5 g) sage
- 1 large tablespoon (15 grams) of Sariette
- 1/4 cup (65 mL) chopped parsley
- 1 cup (225 g) butter
- 3/4 cup (190 mL) chicken broth
- 2 large celery stalks, finely cut
- 3 large onions, chopped
- 1 potato, sliced finely
Steps
- Saute the onion and celery for a few moments on the stove. Do not burn.
- Add bread, stirring, then add chicken broth.
- Add seasonings and vegetables.
- Place the stuffing in an oven-proof dish and cover and cook at 325°F for about 1 hour and 30 minutes.
