I used a big loaf of crusty Italian bread, and did use all of the optional ingredients, but at about twice the recommended measurements. I also chopped up two stalks of celery and about a dozen baby carrots, and sauteed these in a tablespoon of butter, then added a few tablespoons of vegetable broth that I had left over, and a chicken-flavored bullion cube, and continued to cook the vegetables on low heat until tender, about 10 minutes. These extra veggies added color, texture, and taste to the stuffing. I also added generous dashes of dried thyme, marjoram, tarragon, and sage. A winner!
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I used a big loaf of crusty Italian bread, and did use all of the optional ingredients, but at...