Crunchy and full of flavor, this Bread Stuffing is another favorite in my home and a must-have on our table year after year. Made with store-bought bread,
sweet onions, celery, and Granny Smith apples. I added a mix of fresh herbs like sage, thyme, parsley, oregano, and rosemary to boost the taste.
Plus, I tossed in cranberries and toasted almonds for a special touch. To hold everything together, I used a mixture of milk and water,
along with a beaten egg. Instead of traditional chicken broth, I used water infused with Knorr Granulated Chicken Bouillon for an added depth of flavor.
Give this simple yet delicious bread stuffing a try, and I guarantee it'll be a hit at your table!
-Awụlikwa elu na-:
Usoro na ilekiri
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
- Kpoo oven wee dozie efere ahụ.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Ndụmọdụ na ndụmọdụ
- Note that I don't add salt to the dish mixture, as I use the chicken bouillon as a seasoning. I add just enough to season it and infuse it with plenty of flavor.
- Stale bread works best for stuffing. If your bread is fresh, cube it and spread it out on a baking sheet. Leave it out overnight, or bake in a 300°F oven for 15 to 20 minutes.
- Ọ dịghị onye na-amasị nri nkụ. Jide n'aka na ị ga-agbakwunye mmiri mmiri zuru ezu (ofe) iji mee ka nri gị dị mmiri na ụtọ. Naanị kpachara anya ka ị ghara itinye nke ukwuu ma mee ka ọ dị nro.
- Kwe ka nri gị zuru ike nkeji ole na ole ka esichara nri. Nke a na-enyere aka ịgbakọta ekpokọta ọnụ ma mee ka ọ dịkwuo mfe ije ozi.
Hụkwuo Usoro Nri achịcha:
Ntụziaka
Nri achịcha dị mfe
Efrata
Maka nri achịcha:
- 2 nnukwu yabasị ụtọ ma ọ bụ odo odo , kpachapụrụ anya
- 3 nchịkọta celery , kpachapụrụ anya
- 2 nne nne Smith apụl , nke a na-akpachapụghị anya, cored na nnukwu diced
- 1 Iko cranberries
- ½ Iko almọnd blanched iberi, toasted
- 9 Achịcha nri nri emere ụlọ ma ọ bụ ụlọ ahịa zụtara).
- 1 nnukwu egg , tie obere ihe
- 1 Iko mmiri
- ¾ Iko mmiri ara ehi kpochapuru ma ọ bụ mmiri ara ehi zuru oke
- 4 tablespoons Knorr Granulated Chicken Bouillon
- 113 g (1 osisi) bọta na-enweghị nnu , ọnụ ụlọ okpomọkụ
- 1 tablespoon mmanụ oliv na-amaghị nwoke ma ọ bụ bọta gbazere
- 3 Tebụl minced ọhụrụ sage
- 2 Tebụl chopped thyme ọhụrụ
- 2 Tebụl pasili ọhụrụ
- 1 teaspoon minced ọhụrụ oregano
- 1-½ teaspoons rosemary amịpụtara
- Nnu kosher / ose ojii n'ala (ịtọ ụtọ)
ntuziaka
- Kpoo oven ruo 375 degrees F (190 degrees C). Jiri bọta griiz efere esi nri dị sentimita 9 na-13.
- Tinye nri na-eko achịcha na-enweghị isi n'ime nnukwu efere ngwakọta.
- In a medium saucepan over medium heat, melt butter. Add onions, celery, and apples, then season with 1 teaspoon of Knorr chicken bouillon and ½ teaspoon of black pepper.
- Stir in the minced fresh herbs (sage, thyme, rosemary, and parsley). Sauté until soft, about 10 minutes. Combine this mixture with the bread in a large mixing bowl. Stir in the cranberries and sliced almonds.
- N'ime efere dị iche iche, gbanye akwa ahụ, mmiri ara ehi kpochapuru (ma ọ bụ mmiri ara ehi zuru oke), mmiri, na teaspoons 3 fọdụrụnụ nke Knorr chicken bouillon.
- Jiri nwayọ wụsa ngwakọta akwa n'elu ngwakọta achịcha, na-atụgharị ka ọ na-ekpuchi ihe niile. Kwe ka ọ zuo ike maka nkeji 10 ka achịcha ahụ banye mmiri mmiri.
- Gently toss the mixture again and transfer it to the prepared baking dish. Drizzle 1 tablespoon of olive oil over the top. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking until it turns golden brown, which should take about 15 to 20 minutes more. Serve the stuffing hot.
Notes
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.