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Stuffing, basic bread

Source of Recipe

from Stephanie via rdj
Stuffing, basic bread

1 stick of butter, plus 1 or so tablespoons for frying
1 medium to large onion, chopped or diced
2 to 3 ribs celery ribs with leaves, chopped or diced
15 ounce bag cubed seasoned stuffing store bought your choice or
1 pound of white bread stuffing, cut into 1/2 inch cubes or
2 large Italian breads, insides only, crusts removed, cut into 1/2 inch
cubes, left out overnight on a cookie sheet to dry out a bit.
1/4 cup chopped parsley
2 to 3 cups of turkey, chicken or veggie stock, homemade or store bought
1 heaping tsp.sage
OPTIONAL 1 heaping teaspoon fennel seeds
1 tsp. thyme

In small saucepan, add 1 to 2 tablespoons butter, add in onions, and
celery, if using sausage, break down and stir in, cook until almost
done, 5 minutes or until the sausage turns brown and the onions and
celery begin to soften, take off and cool. Melt the stick of butter
(Nuke it) In a large bowl, add the pan of fried veggies, the bread, the
butter, sage, parsley salt and pepper to taste, and fennel seeds if
using, add the thyme, mix by hand, stirring in the stock, not getting
the stuffing too wet, put inside turkey with apple sticking out from
it's legs.
Makes 10 cups or more..enough for a 15 pound bird.

You can use sausages, add a pound of mushrooms and cook them also with
the veggies, or apple or chestnut stuffing,

Sausage stuffing, 1 pound bulk pork sausage, cut into 1/2 inch dice
1 pound of fresh mushrooms
1 cup apples diced
1 pound of chestnuts

Chestnuts with stuffing
First cut a large 'X' on the round side of the chestnut shell, go
through to the meat, boil in pot for 15 minutes until soft, cool and
peel, cut the meat into small dice and add to stuffing (about 1 pound)

There are millions of stuffings, even cranberry but most people enjoy
sausage or chestnut stuffing, with chestnut stuffing a little rosemary
about 1/2 tsp. adds zip into the stuffing, enjoy,