10 cups chicken or turkey broth
1 medium yellow onion, finely diced
8 stalks celery, finely diced
1 1/2 cups raisins
3 tablespoons sugar
1 (12-ounce) bag plain dried stuffing bread cubes
1/2 (14-ounce) bag sage & onion dried stuffing bread cubes
Salt and freshly ground black pepper
10 cups chicken or turkey broth
1 medium yellow onion, finely diced
8 stalks celery, finely diced
1 1/2 cups raisins
3 tablespoons sugar
1 (12-ounce) bag plain dried stuffing bread cubes
1/2 (14-ounce) bag sage & onion dried stuffing bread cubes
Salt and freshly ground black pepper
PREPARATION
- In 8-quart stockpot on Wolf Gas Cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil.
- Continue to boil for about 12 minutes or until onions and celery are soft.
- Preheat Wolf M Series Oven in BAKE at 350°F.
- Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*)
- Mix together gently with a large spoon.
- Check consistency, adding more stock or sugar if needed.
- Season with salt and pepper to taste.
- Spread into greased 13x9-inch baking dish.
- Bake for about 1 hour.
- Allow to stand 15 minutes before serving.
* Unused stock can be used for gravy.
PREPARATION
- In 8-quart stockpot on Wolf Gas Cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil.
- Continue to boil for about 12 minutes or until onions and celery are soft.
- Preheat Wolf M Series Oven in BAKE at 350°F.
- Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*)
- Mix together gently with a large spoon.
- Check consistency, adding more stock or sugar if needed.
- Season with salt and pepper to taste.
- Spread into greased 13x9-inch baking dish.
- Bake for about 1 hour.
- Allow to stand 15 minutes before serving.
* Unused stock can be used for gravy.
10 cups chicken or turkey broth
1 medium yellow onion, finely diced
8 stalks celery, finely diced
1 1/2 cups raisins
3 tablespoons sugar
1 (12-ounce) bag plain dried stuffing bread cubes
1/2 (14-ounce) bag sage & onion dried stuffing bread cubes
Salt and freshly ground black pepper
PREPARATION
- In 8-quart stockpot on Wolf Gas Cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil.
- Continue to boil for about 12 minutes or until onions and celery are soft.
- Preheat Wolf M Series Oven in BAKE at 350°F.
- Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*)
- Mix together gently with a large spoon.
- Check consistency, adding more stock or sugar if needed.
- Season with salt and pepper to taste.
- Spread into greased 13x9-inch baking dish.
- Bake for about 1 hour.
- Allow to stand 15 minutes before serving.
* Unused stock can be used for gravy.
