Yield: 1 Servings
|1||Loaf cinnamon raisin bread cut in cubes|
|2 cups||Chopped celery and some leaves|
|1 cup||Chopped onion|
|2 tablespoons||Poultry seasoning|
Here are a couple of late entries to the stuffing sweepstakes, which I found while going through my friend's cookbook, "Tested & Tasted by Me," by Sonja Appleton. In 1987, Sonja retired from her career in the operating room at Scripps Memorial Hospital in La Jolla, CA. Her colleagues were distraught to think she would no longer be bringing her wonderful cookies and casseroles to the departmental potlucks. I helped her put a little cookbook together. Ten years ago I had never even heard of a recipe management program, and I typed hundreds of her recipes clipped from newspapers, package labels, friends' notes and whatever, into an archaic computer using Pagemaker 1.0!
Add enough chicken or turkey broth to above mixture to make it moist but not soggy (about 1-½ cups). Stuffs neck and cavity of 16 pound turkey.
Posted to Bakery-Shoppe Digest V1 #400 by Terry Van Kirk <tvankirk@...> on Nov 19, 1997