LOCATION: Recipes >> Poultry >> Stuffing 22
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Stuffing 22
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Poultry Stuffing
3/4 c butter
1 c celery
1 c onion
1 c chicken stock
1 c turkey gravy or stock
1 ts sage
1 ts thyme
1 ts poultry seasoning
1/2 ts garlic powder
1/4 c parsley flakes
1 ts salt
pepper
bread cubes
Melt butter in a pan and saute onion and celery until cooked. Cube
a loaf of day old bread and dry it, or use commercial bread or
cornbread cubes and place in a large bowl. Toss vegetables and
butter with the bread. Drizzle stock and gravy over the mixture
to moisten it. Add seasonings, herbs and parsley Add more chicken
stock and gravy until the mixture is sufficiently moist. Taste
and adjust seasoning. Many people add cooked breakfast sausage,
chestnuts, pecans or oysters for more flavor. Divide mixture into
2 casseroles and bake at 350 for 45 minutes, covered.
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