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  1. Exported from MasterCook

  2. SIMPLE STUFFING FOR POULTRY

  3. 10 Preparation Time :

  4. Categories : Poultry Ceideburg 2

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 Stick unsalted butter

  7. 1 md Onion, finely chopped

  8. 2 Celery ribs with leaves,

  9. -finely chopped

  10. 2 ts Salt

  11. 1 t Dried thyme

  12. 1 t Dried rosemary

  13. 1 t Crumbled dried sage

  14. 1 t Freshly ground pepper

  15. 1/2 ts Dried savory

  16. 8 c Stale French bread, cut -into 1-inch cubes

  17. 1/3 c Chopped fresh parsley

  18. 1 c Canned chicken stock

  19. Melt butter in a large skillet. Add onion, celery,

  20. salt, thyme, rosemary, sage, pepper and savory. Cook

  21. over moderate heat, stirring often until the onion is

  22. 4 to 5 minutes. Transfer the vegetables to

  23. a large bowl. Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350F. Place stuffing in a

  24. 9-by-13-inch baking dish. Drizzle another

  25. cup of stock over the stuffing and cover the dish with

  26. 35 to

  27. minutes. For a crusty top, remove the foil halfway

  28. through baking time.

  29. Makes 10 cups.

  30. Posted by Stephen Ceideberg; December 13 1991. - - - - - - - - - - - - - - - - - -

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