Bask Bread Stuffing Recipe
Ingredients
8 slices stale, but not hard, white or whole wheat bread, torn in quarters
2 tablespoons fresh parsley leaves
1 medium onion, quartered
2 stalks celery with leaves, cut into 2 inch pieces
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup melted butter or margarine
Directions
Process bread, four slices at a time, with the parsley.
Turn metal blade on and off quickly just until bread is very coarsely chopped.
Empty into a large bowl.
Process onion and celery with the metal blade until coarsely chopped.
Add to the bread with the seasonings.
Melt butter and pour over mixture; toss well.
Pack loosely into neck and body cavities of poultry.
Place any extra stuffingan a pie pan, cover with aluminum foil, and bake 30 to 40 minutes Remove stuffing from bird immediately after cooking.
Immediately chill that amount not served.
For larger birds, add 1 cup for each additional pound of bird, halve recipe for a 4-pound chicken.
Turn metal blade on and off quickly just until bread is very coarsely chopped.
Empty into a large bowl.
Process onion and celery with the metal blade until coarsely chopped.
Add to the bread with the seasonings.
Melt butter and pour over mixture; toss well.
Pack loosely into neck and body cavities of poultry.
Place any extra stuffingan a pie pan, cover with aluminum foil, and bake 30 to 40 minutes Remove stuffing from bird immediately after cooking.
Immediately chill that amount not served.
For larger birds, add 1 cup for each additional pound of bird, halve recipe for a 4-pound chicken.
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