| Simple Stuffing for Poultry
1 Stick of unsalted butter
1 medium Onion, finely chopped
2 Celery ribs with leaves
2 teaspoons of salt
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of crumbled dried sage
1 teaspoon of freshly ground pepper
1/2 teaspoon of dried savory
8 cups of stale French bread, cut
1/3 cup of chopped fresh parsley
1 cup of canned chicken stock |
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Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl. Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350ºF. Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another 1/2 cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes. For a crusty top, remove the foil halfway through baking time. Makes 10 cups. Posted by Stephen Ceideberg; December 13 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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