Simple stuffing for poultry

10 servings

Ingredients

Quantity Ingredient
1 Stick unsalted butter
1 medium Onion, finely chopped
2 Celery ribs with leaves, finely chopped
2 teaspoons Salt
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
1 teaspoon Crumbled dried sage
1 teaspoon Freshly ground pepper
½ teaspoon Dried savory
8 cups Stale French bread, cut into 1-inch cubes
⅓ cup Chopped fresh parsley
1 cup Canned chicken stock

Directions

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 ½ cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish.

Drizzle another ½ 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.

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