Poultry: Stuffing 18 by Recipe Cottage

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	Stuffing 18

		Stuffing For a large bird 7 cups bread, cubed or in crumbs 1 large onion, chopped 1 cup celery, chopped 2 or 3 large tart apples, peeled, seeded and diced 1/2 tsp chervil 1/2 tsp sage 1/2 tsp thyme 1/2 cup (1 stick) butter, melted 1 small can water chestnuts, drained and sliced in half Just mix it all together and stuff the bird. If you use packaged or dried bread, add 1/2 to 1 cup of chicken stock to moisten a bit. Note: Save and freeze all your leftover or stale bread until you have about 7 cups.