BASIC POULTRY STUFFING OR DRESSING
Source of Recipe
BBR
Recipe Introduction
Posted by: dutchmom4 I've used this recipe since junior high school, and tweaked it to my hearts content. It is also great, without any changes. The original amounts are for a roasting chicken. This is an 1940 to 1950's Betty Crocker recipe amounts for a 12 pound turkey in parathesis
List of Ingredients
-- the first amount is to stuff a chicken.
-- the amount in paratheses is to stuff a 12 pound turkey.
4 (12) cups bread cubes, preferable 2 to 4 days old
1/3 (1) cup butter OR margarine
1/4 (3/4) cup onion, chopped
1/2 (1-1/2) celery - stalks, leaves, tops, chopped
2 teaspoons (1 Tablespoon) salt
1/4 (1) teaspoon pepper
1 teaspoon (1 Tablespoon) marjoram, sage, thyme*
poultry seasoning, if desired
broth OR water
Recipe
DIRECTIONS
-- Cut bread into cubes. Set aside.
-- Melt butter in frying pan OR Dutch oven. Add onions and celery. Cook until tender OR almost tender (depending on preference).
-- Stir in salt, pepper, and seasonings.
-- Pour over bread cubes. Cool. Stuff poultry or bake.
*I never make this the same way twice. Sometimes when I make 12 cups of stuffing, I'd use 1 teaspoon EACH of marjoram, sage, and thyme. Most times I add poultry seasoning. I've substituted rosemary and other spices, too.
OPTIONAL
giblets, cooked and chopped
mushrooms, chopped
water chestnuts, chopped
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