50+ Friends Club Cookbook
Vegetables and Side Dishes
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My Poultry Stuffing
From the Kitchen of: Shelley
Sparks
Recipe originally by Helen Peagram
| 1/2 | c. | Butter |
| 1 | c. | Celery, chopped |
| 1 | c. | Onion, chopped |
| 1 | c. | Chicken Stock |
| 1 | c. | Turkey Gravy |
| 1 | tsp. | Sage |
| 1 | tsp. | Thyme |
| 1/4 | c. | Parsley Flakes |
| 1 | tsp. | Salt |
| | Pepper |
| | Bread, cubed |
| 1 | | Egg |
- Melt butter in a pan and sauti onion and celery until cooked.
Refrigerate.
- Cube a loaf of day old bread and dry it and place in a large bowl.
- Add chicken stock and Gravy to Butter, Celery and Onion mixture, adding parsley and herbs. Taste for seasoning and add Salt and Pepper. Pour over the top of the cubed bread. While it is soaking in, beat egg and add to mixture and blend thoroughly.
- Mixture should be fairly moist.
- Stuff bird or bake in a greased casserole.