Saturday, October 9, 2010

Leftover bread stuffing

Being as financially saavy (cheap) as I try to be we save all leftover bread in a bag in the freezer. Leftover sandwich rolls, hotdog buns, the ends of the loaf, homemade bread that gets stale quick, its all game. Besides stuffing to go along with pork chops and chicken for dinner, I also use it whenever I make meatballs/meatlof, make croutons, and toast/process it for breadcrumbs for coating.

1 small onion
1 celery stalk
1 apple, cored and in thin slices, sliced cut in half
5 to 6 slices of white or whole wheat bread, cubed
1/2-1 stick butter
1/4 tsp dried sage
salt and pepper

Cube bread slices. Chop onion and celery and apple.

In large frying pan, sauté celery and onion in about 2 tbsp butter.

When onion and celery have softened, melt about 2 tbsp of butter in pan and add bread cubes and apples. Mix, adding butter as needed, until all the bread has been lightly fried and coated in butter. Try not to overmix, letting the bottom layer brown up between turning the pan. Salt and pepper to taste.
If not serving it immediately, put it in a casserole dish in a warm oven along with whatever else you are cooking.

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