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LOCATION: Recipes >> Poultry >> Stuffing 13

Print this Recipe    Stuffing 13

Celery Stuffing
Yield: 14 Cups

1 1/2 lb stale white bread
6 tb butter
3 c celery, diced
2 tb onion, chopped
1 ts poultry seasoning
2 ts salt
1/4 ts pepper
1 c broth from cooking giblets or 1 c milk

Pull bread into small pieces, use crumbs and crusts, there should
be about 6 cups of coarse crumbs. Melt butter in large saucepan.
add celery and onion, and cook with frequent stirring until soft
and yellow. Add bread and seasonings and toss together until well
mixed. Cool. Add the liquid, mix lightly with a fork and stuff
lightly into the dressed chicken. Makes enough for a 4-lb chicken.

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