SIMPLE STUFFING FOR POULTRY

      Title: SIMPLE STUFFING FOR POULTRY
  Categories: Stuffing, Poultry, Ceideburg 2
       Yield: 10 Servings
  
       1    Stick unsalted butter
       1 md Onion, finely chopped
       2    Celery ribs with leaves,
            -finely chopped
       2 ts Salt
       1 ts Dried thyme
       1 ts Dried rosemary
       1 ts Crumbled dried sage
       1 ts Freshly ground pepper
     1/2 ts Dried savory
       8 c  Stale French bread, cut
            -into 1-inch cubes
     1/3 c  Chopped fresh parsley
       1 c  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 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.
   
   Posted by Stephen Ceideberg; December 13 1991.
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