Turkey stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bread;dried |
| 1 | Onion;peeled;large | |
| 3 | Celery;ribs | |
| 1 | cup | Parsley;fresh, packed |
| 1½ | teaspoon | Sage;dried |
| ½ | teaspoon | Thyme;dried |
| ½ | teaspoon | Salt |
| ½ | cup | Butter |
| 1 | Egg; | |
| ⅔ | cup | Chicken Stock |
| Pepper; | ||
Directions
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).