Homemade Stuffing

Stuffing is traditionally made by combining a dry bread with a liquid and baking, either in whole poultry or separately in the oven or on the stove top. Here are a couple of recipes I think you will enjoy. One is great for chicken or turkey, the other is a favorite with pork chops and pork roasts.




To make a delicious and SIMPLE STUFFING for poultry you will need:

•   1 cup finely chopped celery
•  1/2 cup chopped onion
•  1/2 cup butter or margarine
•  1 teaspoon poultry seasoning or sage
•  1/2 teaspoon salt
•  1/8 teaspoon pepper
•  8 cups dry bread cubes
•  3/4 to 1 cup chicken broth or water

In a saucepan cook celery and onion in butter until 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 or large chicken with additional baked in a small loaf pan along with the chicken. Serve with good gravy.

You can cut this recipe in half for use with a 5 pound roasting chicken or domestic duck. It is also good for use with two 2-3 pound wild geese, or three 2 pound pheasants. You can also use this with Cornish game hens or quail. Bake any remaining stuffing in a casserole or loaf pan at 375 degrees for about 20- 30 minutes.