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1/2 cup margarine or butter
1 medium onion, chopped
2 stalks celery, chopped
8 cups unseasoned dry bread cubes*
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning, sage or savory
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth or water
1. Melt margarine in large skillet over medium heat. Add onion and celery; cook until tender, stirring occasionally.
2. In large bowl, combine bread cubes, parsley, poultry seasoning, salt and pepper; mix well. Add broth and onion mixture; stir gently until moisture is absorbed. (Stuffing will become more moist during cooking because it absorbs juices from bird.)
TIPS: * Day-old soft bread cubes can be substituted for dry bread cubes. Decrease broth to 1/4 cup.
Allow about 1/2 cup stuffing per pound of poultry. If necessary, recipe can be halved, or bake any remaining stuffing in covered greased casserole at 325°F. for 35 to 50 minutes or until thoroughly heated.
Variations
Chestnut Stuffing: Add 1 to 1 1/2 cups chopped, shelled, roasted chestnuts to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F. for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells.
Cornbread Stuffing: Substitute crumbled, baked cornbread for part or all of bread cubes. Decrease poultry seasoning to 1 teaspoon. Cornbread stuffing is also good with the sausage variation.
Oyster Stuffing: Add 1/2 to 1 pint fresh chopped cooked oysters to stuffing. To cook oysters, simmer with oyster liquid for about 5 minutes or until oysters are set; drain.
Sausage Stuffing: Add 1/2 lb. cooked pork sausage to stuffing. To cook sausage, place in small skillet, cook and stir until browned; drain. Reserve drippings. Add sausage to bread cube mixture. Decrease poultry seasoning to 1 teaspoon and salt to 1/4 teaspoon. Drippings can be substituted for part of margarine used to cook onion and celery.
Water Chestnut Stuffing: Add 1/2 to 1 cup chopped water chestnuts to stuffing.
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