 |
|
Stuffing
1 cup butter or margarine
1 onion diced
7 stalks celery diced
3 carrots, peeled and shredded (optional)
4 loaves bread, diced
1 egg
milk (to moisten)
parsley (to taste)
sage (to taste)
thyme (to taste)
salt (to taste)
pepper (to taste)
seasoned salt (to taste)
Melt butter or margarine in a large pot. Saute onions, celery,
and carrots. When tender, add diced bread, stirring to coat. Add
egg and milk to moisten. Add parsley, sage, thyme, salt and pepper,
and seasoned salt. Stuff bird cavities that have been rinsed and
seasoned with salt and pepper. If additional stuffing remains
after filling bird, you may place the remainder in a casserole dish
covered with aluminum foil and bake alongside the stuffed bird.
Cook bird as directed.
|
|
Stuffing 92