| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Stuffing, Poultry, Ceideburg 2 | 10 | Servings |
INGREDIENTS
| 1 | Stick unsalted butter | |
| 1 | md | Onion, finely chopped |
| 2 | Celery ribs with leaves, finely chopped | |
| 2 | ts | Salt |
| 1 | ts | Dried thyme |
| 1 | ts | Dried rosemary |
| 1 | ts | Crumbled dried sage |
| 1 | ts | Freshly ground pepper |
| 1/2 | ts | Dried savory |
| 8 | c | Stale French bread, cut into 1-inch cubes |
| 1/3 | c | Chopped fresh parsley |
| 1 | c | Canned chicken stock |
INSTRUCTIONS
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 350F. 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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