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Basic Bread Stuffing




Source of Recipe


James Beard (1965) coverted by Angela Lowry


Recipe Introduction


The rule for figuring out the proper amount of stuffing is
easy to remember - approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.


List of Ingredients




1/2 pound (or more) margarine
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh GFCF bread crumbs, untrimmed
1 tablespoon fresh tarragon (or more to taste) or 2 tsp
dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Recipe



Place the margarine, shallots or onions in a saucepan, and
allow the margarine to melt over low heat. Do not sauté the
shallots.

Combine with the crumbs and other ingredients and toss lightly. Add more melted margarine if needed, and taste for seasoning. Stuff the bird lightly just before roasting.

Herb Variations:

Instead of tarragon you can use any of the following herbs
to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)

1. About 1 1/2 teaspoons dried thyme, soaked in a little
white wine for an hour.

2. Sage. Use with discretion, or it smothers all other
flavors.

3. Summer savory. This has a delicious flavor for turkey and
is less known than most herbs.

4. Basil. The fresh is delicious and superb in the stuffing
of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand. Another way to give the flavor of fresh basil to your dressing is by adding pesto, the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.

Additions for Basic Bread Stuffing:

You will have to reduce the amount of crumbs, depending upon
the quantity of the additive.

1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These
may be purchased in tins).

2. 1 cup or more toasted salted filberts.

3. 1 cup or more toasted almonds.

4. 1 cup or more salted pecan halves.

5. 1 1/2 to 2 cups toasted walnut halves.

6. 2 cups finely diced celery. This makes a delicious change
in the basic stuffing and is also good in goose.

7. 1 1/2 cups of finely diced fennel bulb. Omit any other
herb save parsley.

8. A head of finely shredded Boston lettuce. Added to the
basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.

9. Giblets. Chop the gizzard and heart very fine; reserve
the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

Makes enough for a 10-pound bird.