Simple Stuffing For Poultry

Recipe Ingredients

1		Unsalted butter
1		Onion - finely chopped (medium)
2		Celery ribs with leaves - finely chopped
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried rosemary
1 teaspoon	5ml	Crumbled dried sage
1 teaspoon	5ml	Freshly ground pepper
1/2 teaspoon	2.5ml	Dried savory
8 cups	1896ml	Stale French bread - cut
1		Cubes
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1 cup	237ml	Canned chicken stock

Recipe Instructions

Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl.

Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another 1/2 cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes. For a crusty top, remove the foil halfway through baking time.

Makes 10 cups.

Source:
Julia Child "The Way To Cook"

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