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Poultry Stuffing

Chef.Foodie's picture
  Day old bread slices 6
  Pepper 1⁄4 Teaspoon
  Marjoram leaves 1⁄2 Teaspoon
  Onion 1 Small
  Stalk celery 1
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Regular strength chicken broth/Milk 1 Tablespoon

Leave bread out, uncovered, for a few hours to dry slightly.
Tear slices in quarters and, using the metal blade, process 2 pieces at a time to make coarse crumbs; you should have 4 cups loosely packed crumbs.
Transfer to a large bowl and toss with salt, pepper, marjoram, and sage.
Cut onion and celery in chunks.
Process together with on-off bursts until coarsely chopped.
If you use giblets, cut in half, then process separately until finely minced.
Melt butter in a wide frying pan over medium heat.
Add onion-celery mixture and giblets; stirring, cook until onion is limp and golden (about 5 minutes).
Add to bread crumbs and toss lightly with a fork until ingredients are thoroughly mixed.
Sprinkle broth over mixture, tossing with a fork just until barely moistened.
Loosely stuff bird.

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