Stuffing/Dressing
Old-Fashioned Bread Stuffing
1 cup finely chopped celery
½ cup chopped onion
½ cup butter or margarine
1 teaspoon poultry seasoning or sage
½ teaspoon salt
⅛ teaspoon pepper
8 cups dry bread cubes
¾ to 1 cup chicken broth or water
(Probably from Betty Crocker) In a saucepan cook celery and onion in butter till tender but not brown; remove from heat and stir in poultry seasoning, salt, and pepper.
Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 10-pound turkey.
Makes 8 to 10 servings.
Dressing for a Turkey
1 cup minced onion
1/2 cup minced celery
1 cup butter
2 loaves dry bread cubes
2 tsp salt
2 tsp pepper
2 tsp poultry seasoning
2 tsp sage
1.5 cup chicken broth (Less for crock pot cooking, try half a cup first)
Stuffing for a Chicken
3 tbsp chopped onion
2 tbsp chopped celery
1/4 cup butter
4 cups dry bread cubes (about 7 slices)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp poultry seasoning
1/4 tsp sage
2-4 tbsp broth
(to triple use one cup broth)
Cook onion and celery in butter, add spices. Toss with bread. Makes 3 cups stuffing which is enough for a 4-5 pound chicken. Double for a 10 pound turkey or triple for a larger bird.
Poultry Seasoning:
2 teaspoons ground dried sage
1 ½ teaspoons ground dried thyme
1 teaspoon ground dried marjoram
¾ teaspoon ground dried rosemary
½ teaspoon ground nutmeg
½ teaspoon finely ground black pepper