Basic Bread Crumb Stuffing

Basic Bread Crumb Stuffing

(5 cups)

1 small onion, chopped
1 celery stalk with leaves, chopped
4 tbsp butter
2 tbsp chopped parsley
1 to 2 tsp sage
1/2 tsp poultry seasoning
1/2 tsp salt
freshly ground pepper
5 cups stale bread cubes or crumbs
Water, milk or giblet stock (optional)

Saute onions and celery in butter until tender gut not brown.

Combine seasonings and crumbs, toss together with onion mixture and, if a moist dressing is desired, add just enough liquid to moisten crumbs.


Mushroom Stuffing

Cook 1/2 lb sliced mushrooms with onions and celery and proceed as directed.

Brazil Nut-Mushroom Stuffing

Add 1/2 cup chopped Brazil nuts to sliced mushrooms and cook with onions and celery

New England Dressing

Cook 1/2 cup diced peeled tart apples with onions and celery.

Giblet Stuffing

Simmer giblets in water until tender. Chop and measure. Substitute for an equal amount of the crumbs.