Classic Giblet Stuffing
1 cup finely chopped celery
1/2 cup finely chopped onion
1 stick butter or margarine
1/2 cup chopped and cooked poultry giblets
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes
1 to 1 1/3 cups chicken broth or water
In a small saucepan cook celery and onion in butter until tender but not brown.
Remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
Place bread cubes in a large mixing bowl and add onion mixture. Drizzle with enough broth or water to moisten. Toss lightly to mix. Spoon stuffing mixture in to a casserole dish. Bake covered at 325 F. for 40 to 45 min.
1 cup finely chopped celery
1/2 cup finely chopped onion
1 stick butter or margarine
1/2 cup chopped and cooked poultry giblets
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes
1 to 1 1/3 cups chicken broth or water
In a small saucepan cook celery and onion in butter until tender but not brown.
Remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
Place bread cubes in a large mixing bowl and add onion mixture. Drizzle with enough broth or water to moisten. Toss lightly to mix. Spoon stuffing mixture in to a casserole dish. Bake covered at 325 F. for 40 to 45 min.
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