Bread Stuffing For Poultry
|Bread crumbs||4 Cup (64 tbs)|
|Onion||1 Small, minced|
|Butter/Margarine||1⁄4 Pound, melted (1/2 Cup)|
|Marjoram/Sage, / poultry seasoning||1⁄2 Teaspoon|
|Celery||1⁄2 Cup (8 tbs), thinly sliced or diced|
|Chicken broth/Milk||1 Cup (16 tbs) (Regular Strength)|
You can use white or whole wheat bread (crusts removed) or corn bread.
The bread should be slightly dry€” leave it out uncovered a few hours or dry in a 175° oven.
Using a fork, tear it into coarse crumbs.
Saute the onion and giblets in the butter until onion is limp and golden.
Sprinkle bread with the salt, pepper and herbs; add celery.
Pour over the onion-butter mixture and toss lightly with a fork until ingredients are evenly distributed.
Sprinkle the mixture with broth or milk, tossing with the fork, just until barely moistened.
Stuff the bird lightly.
At no time mash the stuffing€”keep it fluffy.
Extra stuffing can be baked in a separate greased pan during the last 45 minutes the bird is roasting.
1/2 cup or more coarsely chopped walnuts, cooked sliced mushrooms, or chopped oysters; 1 cup chopped raw apple and 1/2 cup seedless raisins.