mardi 23 décembre 2014

Old-fashioned stuffing

Make your favorite stuffing, or try a new one !!!

  • 1½ cups chopped celery (stalks and leaves)
  • ¾ cup chopped onion
  • 1 cup margarine or butter
  • 9 cups soft bread cubes (about 15 slices)
  • 1½ teaspoons dried sage leaves
  • 1 teaspoon dried thyme leaves
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  1. Cook celery and onion in margarine in 10-inch skillet, stirring frequently, until onion is tender.
  2. Stir in about one-third of the bread cubes, place in a deep bowl.
  3. Add remaining bread cubes and ingrédients ; toss.
  4. Stuffed turkey just before roasting (9 cups stuffing is enough for a 12-pound turkey).

Note : To bake stuffing separately, place in greased 3-quart casserole or baking dish, 13x9x2 inches. Cover and bake in 325F oven 30 minutes. Uncovered and bake 15 minutes longer.

Corn bread stuffing : Substitute corn bread for the soft bread cubes.

Oyster stuffing : Decrease bread cubes to 8 cups and add 2 cans (8 ounces each) oysters, drained and chopped, with the remaining ingrédients.

Sausage stuffing : Decrease bread cubes to 8 cups and omit salt. Cook 1 pound bulk pork sausage until Brown ; drain, reserving fat. Substitute fat for part of the margarine. Crumble sausage and add with the remaining ingrédients.