Recipe - Simple Stuffing For Poultry

1 Stick unsalted butter
1 md Onion, finely chopped
2 Celery ribs with leaves,
finely chopped
2 teaspoon Salt
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
1 teaspoon Crumbled dried sage
1 teaspoon Freshly ground pepper
One half teaspoon Dried savory
8 cup Stale French bread, cut
into 1inch cubes
1/3 cup Chopped fresh parsley
1 cup Canned chicken stock

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 One half cup stock and mix well. Preheat
oven to 350F. Place stuffing in a buttered 9by13inch baking dish.
Drizzle another One half 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.

Posted by Stephen Ceideberg; December 13 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip