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Stuffing

This recipe was originally from The Better Homes and Gardens-New Cook Book and was then modified to our taste.  You can use store bought or homemade bread cubes.  It is not recommended for stuffing a turkey but that can be done as well.

¾ cup finely chopped celery
¾ cup chopped onion
8 oz canned, sliced mushrooms, drained (or 1 cup fresh, sliced)
½ cup butter
1 teaspoon poultry seasoning
1 teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ tsp black pepper
1/8 tsp salt
8 cups dry bread cubes
1 1/2 to 2 cups of chicken broth (or water)



In a small saucepan, cook celery, onion, and mushrooms in butter till tender but not brown; remove from heat.  Stir in all seasonings.  Place dry bread cubes in a bowl.  Add onion and seasoning mixture.  Drizzle with enough broth or water to moisten, tossing lightly.

Oyster stuffing:  Prepare as above, except add two 8-ounce cans whole oysters, drained and chopped, when the seasonings are added.  Reduce amount of broth slightly.  If desired, substitute oyster liquid for chicken broth.

Serves: 10


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