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Herb -Bread Stuffing

Source of Recipe

Linda Ames Nov 1965


List of Ingredients

3-4 cloves roasted garlic
1 tsp poultry seasoning, chopped,(not ground)
3/4 C butter, melted
2 tsp salt
1 tsp sage
1/2 tsp thyme
1/2 tsp fresh rosemary, minced
1/2 tsp fresh marjoram, minced
1/4 tsp pepper
1 baguette to equal 2 quarts, cubed bread
3/4 C turkey stock or bouillon
1/3 C chopped celery with some of the leaves
1/3 C chopped onion



Recipe

Rub the cavity of the turkey with the garlic and poultry seasoning.(salt and pepper if desired). Add the spices to the melted butter. Lightly toss with the bread cubes, celery, onion and boullion. Stuff into the body and neck cavities just before roasting the turkey. Place any extra stuffing in a pouch made of aluminum foil and place it in the raosting pan,in the neck end of the pan, with the foil opening facing up. About the last hour of baking open the foil to brown the stuffing. Baste with a few tablespoons of the pan stock in the last half hour if the dressing begins to dry out too much.