Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stick unsalted butter
1 md Onion, finely chopped
2 Celery ribs with leaves,
-finely chopped
2 ts Salt
1 t Dried thyme
1 t Dried rosemary
1 t Crumbled dried sage
1 t Freshly ground pepper
1/2 ts Dried savory
8 c Stale French bread, cut
-into 1-inch cubes
1/3 c Chopped fresh parsley
1 c Canned chicken stock
Melt butter in a large skillet. Add onion, celery,
salt, thyme, rosemary, sage, pepper and savory. Cook
over moderate heat, stirring often until the onion is
softened, 4 to 5 minutes. Transfer the vegetables to
a large bowl.
Add the bread cubes, parsley, and 1/2 cup stock and
mix well. Preheat oven to 350F. Place stuffing in a
buttered 9-by-13-inch baking dish. Drizzle another 1/2
cup of stock over the stuffing and cover the dish with
aluminum foil. Bake until heated through, 35 to 45
minutes. For a crusty top, remove the foil halfway
through baking time.
