Enriched Bread Cubes

Our bakery products retain their best quality if stored at room temperature. For best results, please use by date on package. We are committed to providing you with quality products and welcome your questions and comments.

BASIC STUFFING DIRECTIONS 

3/4 CUP MARGARINE OR BUTTER (1 1/2 STICKS)

2 CUPS CHOPPED ONIONS

2 CUPS CHOPPED CELERY WITH LEAVES

1/4 CUP CHOPPED FRESH PARSLEY

1 TABLESPOON POULTRY SEASONING

1/2 TEASPOON BLACK PEPPER

1/4 TEASPOON DRIED THYME, CRUSHED

1 PACKAGE (12 OUNCES) STROEHMANN ENRICHED BREAD CUBES. 

IN A LARGE POT OVER MEDIUM HEAT IN HOT MARGARINE OR BUTTER, COOK ONION AND CELERY UNTIL TENDER. REMOVE FROM HEAT. STIR IN PARSLEY, POULTRY SEASONING, PEPPER AND THYME. ADD BREAD CUBES; TOSS TO COAT WELL. MAKES ABOUT 10 CUPS STUFFING OR ENOUGH STUFFING TO STUFF A 15 TO 17 POUND TURKEY. 

TO BAKE: GREASE 13-BY 9-INCH BAKING PAN. PREPARE DESIRED STUFFING. SPOON STUFFING INTO PREPARED PAN. COVER WITH FOIL. BAKE AT 375°F. FOR 40 MINUTES OR UNTIL HEATED THROUGH.

STUFFING VARIETIES

PREPARE BASIC STUFFING AS DIRECTED.

MOIST STUFFING: ADD 1 EGG, SLIGHTLY BEATEN, TO STUFFING. MAKES ABOUT 10 CUPS.

MUSHROOM STUFFING: ADD 8 OUNCES MUSHROOMS, SLICED (ABOUT 3 CUPS) COOKED, TO STUFFING. MAKES ABOUT 11 CUPS.

SAUSAGE STUFFING: ADD 1 POUND BULK PORK OR SWEET ITALIAN SAUSAGE, CRUMBLED, COOKED AND DRAINED, TO STUFFING. MAKES ABOUT 11 CUPS.

GIBLET STUFFING: SIMMER TURKEY GIBLETS WITH 1 CELERY STALK WITH TOP, 1 ONION, CUT UP, 1 CARROT, CUT UP, 1 SPRIG FRESH PARSLEY, SALT, PEPPER AND NEOUGH WATER TO COVER 2 HOURS UNTIL TENDER. DRAIN; CHOP AND ADD TO STUFFING. MAKES ABOUT 10 CUPS. 

BACON STUFFING: ADD 1/2 POUND BACON, DICED, COOKED AND DRAINED, TO STUFFING. MAKES ABOUT 10 CUPS.