Simple stuffing for poultry
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick unsalted butter | |
| 1 | medium | Onion, finely chopped |
| 2 | Celery ribs with leaves, finely chopped | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried rosemary |
| 1 | teaspoon | Crumbled dried sage |
| 1 | teaspoon | Freshly ground pepper |
| ½ | teaspoon | Dried savory |
| 8 | cups | Stale French bread, cut into 1-inch cubes |
| ⅓ | 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 ½ cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish.
Drizzle another ½ 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.