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8 tb Unsalted butter; (1 stick)
1 lg Onion; chopped
3 md Celery ribs with leaves;
-chopped
1 15 ounces ba cubed seasoned
-stuffing or 1 pound; cut
-into 1/2-inch
; firm white sandwich bread,
-cubes (10 cups) and
; dried overnight or
; in the oven
1/4 c Chopped fresh parsley
3 c Homemade turkey stock or
-canned
; reduced-sodium chicken
-broth
2 ts Poultry seasoning;
-preferably homemade
; (recipe follows),
; optional
Salt and freshly milled
-black pepper
In a large skillet, melt the butter over medium heat. Add the onion
and celery. Cook, stirring often, until the onion is golden, about 10
minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing
and parsley. Stir in enough of the stock to moisten the stuffing,
about 2 1/2 cups. Season with the 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 as a side dish.
Yield: 10 cups:
Homemade Poultry Seasoning: Combine 1 teaspoon each crumbled dried
rosemary, crumbled dried sage, dried thyme, dried marjoram, and
celery salt with 1/4 teaspoon freshly milled black pepper. Crush
together in a mortar and pestle, mini-food processor, or spice
grinder.
Yields
1 servings
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