Herbed Stuffing Jane Metler 4 qts ½ inch bread cubes ½ tsp marjoram 1 cup snipped parsley 1 tsp ground sage ½ tsp salt ½ cup butter ½ tsp thyme (optional) 1 cup chopped onion ½ tsp rosemary, crushed ½ cup chopped celery ½ cup broth In a large bowl, toss bread cubes with the cooked, chopped giblets, parsley and a mixture of the next five ingredients. Melt butter in a skillet. Add chopped onion and celery. Cook over medium heat about 5 minutes, stirring occasionally, or until tender. Toss with bread mixture. Add 1 to 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 spices is because these are a matter of personal taste.) Stuffing for a 14-15 pound turkey. |
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