Yield: 1 servings
|1 cup||Parsley;fresh, packed|
|⅔ cup||Chicken Stock|
In food processor fitted with steel blade, break 3 or 4 slices bread into bowl at a time and process to coarse crumbs. As processed, remove to a large bowl.
Cut onion into eighths. Wash celery and cut into 1' pieces.
Process vegetables until finely chopped.
Heat butter in skillet and add vegetables and seasonings; cook over low heat, about 10 minutes. Add to bread crumbs and mix well.
With plastic blade, combine egg and stock. Mix into bread crumbs.
Use as a stuffing for turkey (or a roasting chicken if the recipe is halved and 1 small egg is used).