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Catholic Recipe: Old-Fashioned Bread Stuffing

    INGREDIENTS

  • 1/3 cup butter or margarine
  • 1/4 cup chopped onion
  • 1/3 cup chopped celery
  • 1/2 teaspoon salt
  • dash pepper
  • 2 teaspoons poultry seasoning
  • giblets, cooked and chopped (optional)
  • 3 to 4 cups soft bread crumbs
  • stock from giblets
  • Details

  • Yield: stuffing for 4-5 pound bird
  • Prep Time: 30 minutes
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Bread stuffing is one of the more traditional stuffings for roast turkey, goose or duck.

DIRECTIONS

Melt butter or margarine in skillet. Add onion and celery; cook over low heat until tender but not brown. Add seasonings and giblets. Pour over bread crumbs; toss lightly. If a moist stuffing is desired, add stock from giblets. Makes enough stuffing for a 4- to 5-pound chicken. Double the recipe for an 8- to 10-pound turkey; triple it for a turkey 12 to 16 pounds.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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