Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

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

RATE THIS RECIPE

Based on 32 ratings

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.