- 1 cup finely chopped celery
- 1/2 cup chopped onion
- 1/2 cup margerine or butter
- 1 teaspoon poultry seasoning or dried sage leaves, crushed
- 8 cups dry bread cubes
- 3/4 to 1 cup chicken broth or water
In a small saucepan cook celery and onion in margarine or butter till tender but not brown; remove from heat. Stir in poultry seasoning or sage, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
Place dry bread cubes in a bowl. Add onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 8- to 10pound turkey. Makes 8 to 10 servings.
Microwave directions: In a 1-quart casserole micro-cook celery, onion, and margarine, covered, on 100% power (high) for 6 to 8 minutes or till tender, stirring after 4 minutes. Continue as above.
Mushroom Stuffing: Prepare as above, except cook 1 cup sliced fresh mushrooms with the celery mixture, or add two flounce cans sliced mushrooms, drained, with seasonings. If using fresh mushrooms, reduce broth to 1/2 to 3/4 cup.
Raisin Stuffing: Prepare Old-Fashioned Bread Stuffing as above except add 3/4 cup raisins with the seasonings Giblet Stuffing: Prepare as above, except add chopped, cooked poultry giblets (see Giblet Gravy, page 325) with the seasonings. If desired, substitute giblet cooking broth for the chicken broth or water.
Oyster Stuffing: Prepare as above, except add 1 pint shucked oysters, drained and chopped, or two 8-ounce cans whole oysters, drained and chopped, with the seasonings. Reduce broth to 1/2 to 3/4 cup. If desired, substitute oyster liquid for chicken broth or water.
Chestnut Stuffing: Prepare as above, except, with a knife, cut an X in the shells of 1 pound fresh chestnuts (3 cups). Roast chestnuts on a baking sheet in a 400° oven for 15 minutes; cool. Peel and coarsely chop. (Or, use one 8ounce jar whole peeled chestnuts, chopped.) Add with seasonings.
Peanut or Raisin Stuffing: Prepare as above, except add 1 cup chopped peanuts or 1/2 cup raisins or currants with seasonings.