Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Chopped celery ( with leaves) |
¼ cup | Finely chopped onion ( about 1 small) |
⅓ cup | Margarine or buffer |
3 cups | Soft bread cubes (about 5 slices bread) |
½ teaspoon | Dried sage leaves |
¼ teaspoon | Salt |
¼ teaspoon | Dried thyme leaves |
⅛ teaspoon | Pepper |
Cook celery and onion in margarine in 10-inch skillet, stirring occasionally, until onion is tender. Stir in about I cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff chicken just before roasting
6 or 7 servings.
Note: To bake stuffing separately, turn into ungreased l-quart casserole. Cover and bake in 400! oven 30 minutes, 375! oven 40 minutes.
Corn Bread stuffing: Substitute corn bread cubes for the soft bread cubes.
Giblet Stuffing: Chop Cooked Giblets and add with the remaining ingredients.
1 serving
From the files of Al Rice, North Pole Alaska. Feb 1994