Recipe - Bread Stuffing

One half cup Margarine or butter
1 md Onion, chopped
2 Stalks celery, chopped
8 cup Dry bread cubes
2 tablespoon Minced fresh parsley
2 tablespoon Poultry seasoning
1 teaspoon Salt
One fourth teaspoon Pepper
One half cup Chicken broth or water.

SAUSAGE STUFFING
Bread stuffing (recipe
above)
One half pound Pork sausage

APPLE RAISIN STUFFING
Bread stuffing (recipe
above)
2 md Apples, peeled, cored,
chopped
2/3 cup Raisins
RED WINE AND OYSTER
STUFFING:
Bread stuffing (recipe
above)
One half pt Oysters
2 tablespoon Red wine

Makes 1 quart.

In a large skillet, cook margarine, onion, and celery until tender. In a
large bowl, combine bread , parsley, seasoning, salt and pepper; mix well.
Add broth and margarine/onion mixture, stirring until desired moistness.

SAUSAGE STUFFING (makes 2 quarts): In a small skillet, brown the sausage.
Decrease the poultry seasonings and salt called for in the bread stuffing
recipe. Add the browned sausage to the stuffing.

APPLE RAISIN STUFFING (makes 2 quarts): Add the chopped apples and raisins
to the bread stuffing before it goes into the oven (or bird).

RED WINE AND OYSTER STUFFING....makes 2 quarts: Simmer the oysters in the
red wine until set (about 5 minutes). Drain and chop the oysters. Add to
the bread stuffing.

Posted to Recipe Page 17 November 96

Date: Sat, 16 Nov 1996 03:26:55 +0500

From: Gourmet Connection capco@norwich.net