SCS PEACH STUFFING

 

2  sticks of butter

10 cups or approx. 1 loaf of sandwich style bread (about 20 slices) cubed

1 cup diced carrots

1 cup diced celery

1 cup diced onions

1 teaspoon poultry seasoning

1/3 cup SCS Peach Rub

Salt and pepper to taste….if you use salted butter you will need to add less here.

 

Directions

• Melt butter in 4-quart Dutch oven or large frying pan over medium-high heat. Cook carrots, celery, onion and poultry seasoning in butter 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat.
• Add the Peach rub to the cooked veggie/butter mixture stirring to combine, then gently add remaining ingredients, using spoon, until bread cubes are evenly coated. Add salt and pepper to taste and stir gently again.
• Bake stuffing in a 3-quart casserole or rectangular baking dish, 13x9x2 inches (no need to grease the pan with the butter in the recipe) . Place stuffing in casserole or baking dish, cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover, sprinkle a little bit more SCS Peach Rub on top and bake 15 minutes longer.

Thank you

Kim Spuck