Simple stuffing for poultry
Last updated 6/12/2012 1:01:33 AM. Recipe ID 24853. Report a problem with this recipe.
Title: Simple stuffing for poultry
Categories: Stuffing, Poultry, Ceideburg 2
Yield: 10 Servings
1 Stick unsalted butter
1 md Onion, finely chopped
2 Celery ribs with leaves,
2 ts Salt
1 ts Dried thyme
1 ts Dried rosemary
1 ts Crumbled dried sage
1 ts Freshly ground pepper
1/2 ts Dried savory
8 c Stale French bread, cut
-into 1-inch cubes
1/3 c Chopped fresh parsley
1 c Canned chicken stock
Melt butter in a large skillet. Add onion, celery, salt, thyme,
rosemary, sage, pepper and savory. Cook over moderate heat, stirring
often until the onion is softened, 4 to 5 minutes. Transfer the
vegetables to a large bowl.
Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat
oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish.
Drizzle another 1/2 cup of stock over the stuffing and cover the dish
with aluminum foil. Bake until heated through, 35 to 45 minutes. For
a crusty top, remove the foil halfway through baking time.
Makes 10 cups.
Posted by Stephen Ceideberg; December 13 1991.
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