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How To make Simple Stuffing For Poultry


Ingredients
1/2
cup
butter
1
each
onion, medium, finely chopped
2
each
celery stalks with leaves, finely chopped
2
teaspoon
salt
1
teaspoon
dried thyme
1
teaspoon
dried rosemary
1
teaspoon
dried sage
1
teaspoon
pepper
1/2
teaspoon
dried savory
8
cup
french bread, stale, cut into 1-inch cubes
1/3
cup
parsley, fresh, chopped
1
cup
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.

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