Traditional Stuffing

Name: Traditional Stuffing
Ingredients: 14 cup butter or 14 cup margarine; 2 medium onions, finely chopped; 3 -4 stalks celery, finely chopped; 9 cups day-old breadcrumbs; 2 teaspoons savory; 2 teaspoons sage; 1 teaspoon seasoning salt; 14 teaspoon pepper; 12-1 cup chicken broth or 12-1 cup chicken giblet stock

9 ingredients

16 steps

Ingredients

14 cup butter or 14 cup margarine
2 medium onions, finely chopped
3 -4 stalks celery, finely chopped
9 cups day-old breadcrumbs
2 teaspoons savory
2 teaspoons sage
1 teaspoon seasoning salt
14 teaspoon pepper
12-1 cup chicken broth or 12-1 cup chicken giblet stock

Directions

1

In a large frying pan, melt butter.
2

Add onions, and cook until tender, about 5 minutes.
3

Add celery and stir-fry 2 minutes.
4

In a large bowl, place breadcrumbs; pour onion-celery mixture over top.
5

Stir in seasonings.
6

Gradually stir in broth until mixture is moistened, but not wet.
7

Makes enough for a 16-20lb turkey.
8

Apple Stuffing: Add 1 1/2 cups chopped apples to bread mixture.
9

Sausage Stuffing: Brown 1 lb.
10

sausage meat.
11

Drain and add to bread mixture.
12

Mushroom Stuffing: Saute 1 lb.
13

sliced mushrooms in a little butter and add to bread mixture.
14

Oyster Stuffing: Add 1 cup whole or chopped cooked oysters to bread mixture.
15

Oyster broth may be substituted for all or part of chicken broth.
16

Nut Stuffing: Add 1-2 cups chopped nuts - pecans or walnuts to mixture.