Well-Seasoned Cookbook

flavorful recipes perfected over time

Stuffing

Fry:

1/2 cup chicken fat, butter or oil

1/2 cup onion, chopped

1/2-1 cup celery, chopped

Remove from heat and add:

1/2 tsp. salt

1 tsp. poultry seasoning or sage

dash of pepper

1 egg, beaten, optional

3/4-1 cup chicken stock or milk

Pour over and toss lightly:

6-8 cups dry bread cubes

Stuff meat, bake in greased pan at 350 for 1/2-1 hour. If stuffing a chicken or turkey, do not leave stuffing in bird before or after cooking because it can cause food poisoning.

Corn Bread Stuffing: Use half cornbread crumbs and dry bread crumbs.