4 C. diced celery1 C. onion, chopped1 C. butter4 qt. dry bread cubes1 T. salt1 1/2 t. poultry seasoning1/2 t. sage1/2 t. pepper
2 eggs
Warm broth or water
Directions:
- Cook celery and onion in hot butter, until transparent.
- Turn into large bowl.
- Add other ingredients; mix well.
- Makes enough stuffing for 14 to 18 pound turkey.
- If a moist dressing is preferred add more broth.
Mom's Variation:
- Cube 2 loaves of bread the night before needed, and allow to dry overnight.
- Cut celery stalks into large chunks.
- Cut onion into quarters
- Put celery, onion, and butter in blender and blend until smooth.
- Add spices, and 2 eggs and blend until smooth.
- Pour over bread mixture and mix well.
- If too dry, add more melted butter, or mix up a smaller batch of the celery, onion, egg mixture.
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