Simple Stuffing For Poultry Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 Stick: unsalted butter,
1 medium: Onion, finely chopped
2: Celery ribs with leaves, finely chopped
2 tsp: Salt,
1 tsp: Dried thyme,
1 tsp: Dried rosemary,
1 tsp: Crumbled dried sage,
1 tsp: Freshly ground pepper,
1/2 tsp: Dried savory,
8 cup: Stale French bread, cut into 1-inch cubes
1/3 cup: Chopped fresh parsley,
1 cup: Canned chicken stock,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp