Fresh vs Dried Help Please..

RECIPE FORUM Recipe Exchange
1

Hi,

I’m making the following stuffing using fresh herbs instead of dried. Not sure how much fresh to use. Could someone kindly help me with the amounts of fresh herbs I should use, please?

Thanks,

Rho

OLD FASHIONED SAGE & CELERY DRESSING

¾ CUP BUTTER
2½ CUPS CHOPPED ONIONS
2 CUPS CHOPPED CELERY
4 TSP CRUSHED DRIED SAGE
2 TSP SALT
1¼ TSP CRUSHED DRIED SAVORY
1 TSP CRUSHED DRIED MARJORAM
1 TSP PEPPER
½ TSP CRUSHED DRIED THYME
14 CUPS BREAD CUT INTO ½ INCH CUBES
1 CUP FINELY CHOPPED FRESH PARSLEY

IN LARGE SKILLET, MELT BUTTER. COOK ONIONS, CELERY, SAGE, SALT, SAVORY, MARJORAM, PEPPER & THYME OVER LOW HEAT, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TRANSLUCENT, 10 -15 MINUTES.

PLACE BREAD IN LARGE BOWL. ADD ONION MIXTURE ALONG WITH PARSLEY. TOSS WELL. TASTE & ADJUST SEASONINGS.

MAKES ENOUGH STUFFING FOR ONE 16 -18 LB BIRD.

3

so i would use:

4 TBSP CRUSHED DRIED SAGE
1¼ TBSP CRUSHED DRIED SAVORY
1 TBSP CRUSHED DRIED MARJORAM
½ TBSP CRUSHED DRIED THYME?

thanks kw.

rho