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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 1 1/2 c. finely chopped onion
- 1 1/2 c. finely chopped celery
- 8 c. dry bread, torn into pieces
- 1/4 to 1/2 c. chicken broth or water
- 1 egg, stirred well
- 1/2 c. butter
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. sage
- 3/4 tsp. poultry seasoning
Method
- Cook onion and celery in butter in skillet until tender.
- Add mixture to bread in large bowl.
- Sprinkle with seasonings, which have been combined.
- Add broth and egg.
- Mix well.
- Stuff bird immediately and roast.
- Makes 9 cups, enough to stuff a 12 pound bird.
- (Add more broth if not moist enough.)
