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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 1/2 cup butter
- 1 cup celery, chopped
- 3/4 cup onion, minced
- 1/4 cup fresh parsley
- 12 cups dry day-old bread, cubed (about 2 pounds of bread)
- 1 teaspoon salt
- 1 1/2 teaspoons dried sage, crumbled
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- water or chicken broth, if needed
Method
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
