|Brown bread/Rye bread||4 Cup (64 tbs)|
|Onions||2 Cup (32 tbs)|
|Diced celery and leaves||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sherry/Brandy / chicken broth||80 Milliliter|
Mix together the toasted bread cut into small dice, the onions, celery, thyme, savory, salt and pepper.
Melt the butter or margarine 1 minute at HIGH, add the liquid of your choice.
Microwave at HIGH 2 minutes.
To stuff the poultry, place some of the bread mix ture in the neck, pour half of the hot liquid mixture over the stuffing.
Fill cavity with remainder.
Sew the opening with strong thread.
To cook as a casserole Use the same ingredients.
Place half the bread mixture in the bottom of a microwave-safe loaf pan.
Pour half the liquid on top.
Cover with waxed paper or a lid.
Let stand 1 hour at room temperature.
Then microwave, covered, 18 minutes at MEDIUM.
Variations If you like meat in the stuffing, pass giblets through a mincer, then add 1/2 pound (250 g) minced pork.
Melt 2 tablespoons (30 mL) butter 1 minute at HIGH.
Add the meats.
Cover and microwave 3 minutes at MEDIUM-HIGH.
Add meat to bread mixture.
Then proceed same as above â€” either to stuff the turkey or make a casserole.