pat's Recipe

Bread Stuffing 101

Category: Stuffing

8 tablespoons (1 stick) unsalted butter

1 large onion, chopped

3 medium celery ribs with leaves, chopped

15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven

1/4 cup chopped fresh parsley

3 cups homemade turkey stock or canned reduced-sodium chicken broth

2 teaspoons poultry seasoning

Salt and freshly milled black pepper

In a large skillet, melt butter over medium heat. Add onion and celery. Cook, stirring often, until onion is golden, about 10 minutes.

Scrape vegetables and butter into large bowl. Add stuffing and parsley. Stir in enough stock to moisten the stuffing, about 2 1/2 cups. Season with poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake -at- 350 degrees for 40 minutes as a side dish.

Makes 10 cups.