| 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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