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Bread Stuffing

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General Information

Category: Poultry - Stuffings & Dressings

Date Posted: 10/2/2009

Author: {Unknown}

Comments: (enough for a 12 lb. turkey)

Prep Time:

Total Time:

Serves: makes 9 cups

Ingredients

3/4 cup finely chopped onions
1 1/2 cups chopped celery (with leaves)
1 cup butter or margarine
9 cups soft bread cubes (the fresher the bread the better)
2 tsp. salt
1 1/2 tsp. dried sage leaves (or ground sage)
1 tsp. dried thyme leaves
1/2 tsp. pepper

Instructions

1. Cook and stir onion and celery in butter in a 10 inch skillet until the onion is tender. Stir in about 1/3 of the bread cubes.

2. Turn into deep bowl. Add remaining ingredients toss.

3. Stuff turkey

Notes: 1) Allow 3/4 cup of stuffing for each 1 lb. of a ready-to-eat turkey or chicken
           2) A 1 to 1 3/4 lb. Rock Cornish Hen requires about 1 cup of stuffing.
           3) Allow 1/4 to 1/3 cup of stuffing for each Rib Pork Chop.
           4) Allow about 1/2 cup of stuffing per 1 lb. of dressed fish.

Variations:
Corn Bread Stuffing:
  Substitute corn bread cubes for the soft bread cubes.

Corn Stuffing:
  Decrease bread cubes to 8 cups and add 1 can, (12 oz.), of whole kernel corn, drained, and q small green pepper, chopped (about 1/2 cup) with the remaining ingredients.

Giblet Stuffing:
  Simmer heart, gizzard & neck from the 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 (9 oz. 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.

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 the remaining ingredients.

Stuffing Balls:
  Shape stuffing by 1/2 cupfuls into balls place in greased baking dish. Cover and cook on 325 deg oven for 30 minutes. Uncover and cook for 15 minutes longer. (Makes 10 balls.)

NOTE: Dana Bennett sent this to our family. He got it from a very old recipe book.

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» Old-fashioned Cornbread Stuffing
» To-Die-For Thanksgiving Stuffing
» Bread Stuffing
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