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Old-Fashioned Savory Stuffing |
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Print this Recipe 4 cups celery diced 1 cup onions chopped 1 cup butter 4 quarts dried bread cubes 1 tablespoon salt 1 1/2 teaspoons poultry seasoning 1/2 teaspoon sage 1/2 teaspoon black pepper 3/4 cup broth, hot Saute celery and onion in butter (or margarine). Combine with bread cubes and seasonings; toss lightly. Add enough broth (or water) to moisten as desired. Makes enough stuffing for 14- to 18-pound bird. Variations: Giblet Stuffing: Add chopped, cooked giblets; use giblet broth as liquid. Oyster Stuffing: Add two 8-ounce cans oysters, drained and chopped. Chestnut Stuffing: Add 1 pound fresh chestnuts. Prepare chestnuts by slashing shells with a sharp knife. Roast on baking sheet at 400 degrees F. for 15 minutes; cool. Peel and coarsely chop chestnuts; then add to stuffing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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