Bask Bread Stuffing
|White bread slices/Whole wheat bread slices||8 , torn in quarters (Stale, But Not Hard)|
|Parsley leaves||2 Tablespoon (Fresh)|
|Onion||1 Medium, quartered|
|Celery stalk with leaves||2 , cut into 2 inch pieces|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
Process bread, four slices at a time, with the parsley.
Turn metal blade on and off quickly just until bread is very coarsely chopped.
Empty into a large bowl.
Process onion and celery with the metal blade until coarsely chopped.
Add to the bread with the seasonings.
Melt butter and pour over mixture; toss well.
Pack loosely into neck and body cavities of poultry.
Place any extra stuffingan a pie pan, cover with aluminum foil, and bake 30 to 40 minutes Remove stuffing from bird immediately after cooking.
Immediately chill that amount not served.
For larger birds, add 1 cup for each additional pound of bird, halve recipe for a 4-pound chicken.