Herbed Stuffing Jane Metler 4 quarts bread cubes, ½ “ 1-2 cup butter 1 c. snipped parsely 1 cup chopped onion 1-2 tsp thyme 1-2 cups chopped celery 1-2 tsp rosemary, crushed 1-2 cups broth 1-2 tsp marjoram 1 tsp ground sage In a large bowl, toss bread cubes with the cooked chopped giblets, parsley and a mixture of the next 4 ingredients. Melt butter in a skillet, add chopped onion and celery. Cook over medium heat about 25 minutes, stirring occasionally, or until tender. Toss with bread mixture. Add 1-2 cups broth (depending on how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended. (NOTE: The reason for the choice of quantities on the herbs is because these are a matter of personal taste.) |
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