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Bread Stuffing3/4 cup finely chopped onion1 1/2 cups chopped celery (with leaves) 1 cup margarine or butter 9 cups soft bread cubes 2 teaspoons salt 1 1/2 teaspoons dried sage leaves 1 teaspoon dried thyme leaves 1/2 teaspoon pepper (*This Recipe makes enough for a 12 pound turkey) Cook and stir onion and celery in margarine until onion is tender. Put in a deep bowl and stir in about 1/3 of the bread cubes. Add remaining ingredients. Let cool before stuffing turkey. (Warm stuffing in a cold turkey invites bacteria.) Combinations: Apple-Raisin Stuffing: Decrease bread cubes to 7 cups and increase salt to 1 tablespoon. Add 3 cups finely chopped apples and 3/4 cup raisins with remaining ingredients. Corn Bread Stuffing: Substitute corn bread cubes for the soft bread cubes. Corn Stuffing: Decrease bread cubes to 8 cups and add 1 can whole kernel corn, drained, and 1 small green pepper, chopped with the remaining ingredients. Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in seasoned water until tender, 1 to 2 hours. Add the liver during the last 5 to 15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients. Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8ounces each) oysters, drained and chopped, with the remaining ingredients. Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage drippings for part of the margarine. Stuffing Balls: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook 325F over for 30 minutes. Uncover and cook 15 minutes longer. Makes 10 Stuffing balls.
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Bread Stuffing Index
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