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KEEP SCREEN ON

Yield: Makes 10 cups

Ingredients
Ingredients
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

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Preparation Method

  1. In 8-quart stockpot on Wolf gas cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil.
  2. Continue to boil for about 12 minutes or until onions and celery are soft.
  3. Preheat Wolf oven in BAKE at 350ºF.
  4. 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.*)
  5. Mix together gently with a large spoon.
  6. Check consistency, adding more stock or sugar if needed.
  7. Season with salt and pepper to taste.
  8. Spread into greased 13x9-inch baking dish.
  9. Bake for about 1 hour.
  10. Allow to stand 15 minutes before serving.

* Unused stock can be used for gravy.