BREAD STUFFING AND VARIATIONS
? RECIPE RECIPE (9 cups for 12 pound turkey)
6 Tbl. 3/4 cup Minced onion
3/4 cup 1 1/2 cups Chopped celery (stalks and leaves)
1/2 cup 1 cup Butter or margarine
4 1/2 cups 9 cups Soft bread cubes
1 tsp. 2 tsp. Salt
3/4 tsp. 1 1/2 tsp. Crushed sage leaves
1/2 tsp. 1 tsp. Thyme leaves
1/4 tsp. 1/2 tsp. Pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting, or bake stuffing in casserole (covered 3/4 of the time and uncover the last 1/4 of the baking time). Baking time is about 45 minutes to 1 hour for full recipe of stuffing baked in a casserole at 325? to 350?.
Decrease bread cubes to 7 cups and increase salt to 1 tablespoon; add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.
Omit soft bread cubes and substitute corn bread cubes.
Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 2 hours or until tender. Add the liver the last 5 to 15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.
Decrease bread cubes to 8 cups and add 2 cans (8 oz. each) oysters, drained and chopped, with the remaining ingredients.
Decrease bread cubes to 8 cups and butter to 3/4 cup; add 2 cups coarsely chopped pecans with the remaining ingredients.
Decrease bread cubes to 8 cups and omit salt. Add 1 pound bulk pork sausage (I recommend Jimmy Dean Regular), crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.
Shape stuffing (packed) by 1/2 cupfuls into balls; place in greased baking dish, 11 1/2″x7 1/2″x1 1/2″. Cover; bake in 325? oven 30 minutes. Uncover; bake an additional 15 minutes. Yield: 10 balls with full recipe.
QUANTITY REQUIREMENTS PER MEAT QUANTITY
Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey. A 1 to 1/4 pound Rock Cornish hen requires about 1 cup stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound of dressed fish.
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