| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; melted |
| 3 |
c |
Chopped onions |
| 3 |
c |
Minced celery |
| 16 |
sl |
White bread, dried broken into small pieces |
| 6 |
tb |
Minced fresh sage; -=OR=- Dried sage leaves |
| 1 |
c |
Minced fresh parsley |
| 2 |
ts |
Salt; or to taste |
| 1 |
ts |
Freshly ground black pepper or to taste |
| 2 |
c |
Broth; or less (turkey, giblet or chicken) |
INSTRUCTIONS
PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and
cook, stirring often, over moderate heat until vegetables are soft but not
browned. In large bowl, combine dried bread, sage, parsley and salt and
pepper. Add onion and celery mixture and remaining melted butter. Toss
until well mixed (using your hands works best for mixing). Add broth
slowly, a little at a time, while tossing mixture to moisten thoroughly.
Take care to add only enough liquid to moisten or stuffing will become
sodden. To test stuffing in order to see if seasonings are correct, melt a
little butter in small skillet. Add rounded tablespoon of stuffing to
skillet and stir until lightly golden. If it needs a more lively flavor,
add more sage, onions or celery. Makes Enough for 16-Pound Turkey
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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