Stuffing Recipe White Label Musket Powder

  • 1 min read

4-6 People


  • 1 loaf of french bread
  • ⅓ cup unsalted butter
  • 1 onion
  • 5 stocks of celery (about a cup)
  • 3 garlic cloves
  • 3 TBS White Musket Powder
  • 2 TBS chopped fresh sage
  • 2 TBS chopped fresh parsley
  • 2 TBS chopped fresh rosemary
  • 2 TBS chopped fresh thyme
  • ¾ Cup vegetable stock
  • 1 egg


  1. Preheat oven to 350 Degrees (you will use this temperature for bread toasting and stuffing)
  2. Cube the bread. Toast the breadcrumbs on a baking sheet for 15 min in the oven. They should be crunchy like croutons.
  3. Dice and chop up onion, celery, garlic, sage, parsley, rosemary, and thyme.
  4. Heat butter in a skillet on medium heat. Add in celery, onion, garlic. Add White Musket Powder and the rest of the herbs. Cook down for 10 minutes.
  5. Coat bottom and sides of an 8x8 baking dish with melted butter.
  6. Whisk together egg and vegetable stock.
  7. In a medium bowl coat breadcrumbs with onion herb mixture. Slowly pour egg and stock mixture over bread crumbs. Gently stir and fold until breadcrumbs are the consistency of a sponge.
  8. Pour mixture into baking dish
  9. Bake in the oven for 45 minutes.

Leave a comment (all fields required)

Comments will be approved before showing up.