Old-Fashioned Bread Stuffing
|1 cup finely chopped celery||1/2 cup chopped onion|
|1/2 cup margarine or butter||1 tsp. poultry seasoning|
|8 cups dry bread cubes||3/4 to 1 cup chicken broth|
In a small saucepan, cook celery and onion in margarine or butter till tender but not brown; remove from heat. Stir in poultry seasoning, 1/4 teaspoon pepper and 1/8 teaspoon salt. Place dry bread cubes in a bowl. Add onion mixture. Drizzle with enough broth to moisten, tossing lightly. bake the stuffing mixture in a casserole, covered, in a 325 degree oven for 40-45 minutes or 375 degree oven for 20-30 minutes.
Mushroom Stuffing - Prepare as above, except add two 4-ounce cans sliced mushrooms with the celery mixture.
Giblet Stuffing - Prepare as above, except add chopped, cooked poultry giblets with the seasonings. If desired, substitute giblet cooking broth for the chicken broth.
To Make dry bread cubes for stuffing, cut bread into 1/2 inch cubes. (use 16 slices of bread for 8 cups of dry cubes.) Spread into a single layer in a 15 1/2x10 1/2x2 inch baking pan. Bake in a 300 degree oven 10-15 minutes or till dry; stir twice. Or, let stand, covered at room temperature for 8 to 12 hours.