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Parsley Stuffing

Western.Chefs's picture
Ingredients
  Lightly packed bread crumbs 3 Quart (Day-Old)
  Salt 1 1⁄2 Teaspoon
  Powdered sage 1 Tablespoon
  Diced celery 2 Tablespoon
  Minced parsley 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine/fat/salad oil 3⁄4 Cup (12 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
Directions

Combine the bread crumbs, salt, sage, celery, parsley, and pepper. Meanwhile, melt the butter in a large skillet, and add the onion, and simmer until tender.
Add the seasoned bread crumbs and heat well stirring the crumbs constantly from the bottom.
Stuffs crop and bod cavity of a bird weighing about 8 lbs minus head, feet, and organs.

Recipe Summary

Course: 
Side Dish
Method: 
Saute
Servings: 
24

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