1/2 c Margarine or butter
1 md Onion, chopped
2 Stalks celery, chopped
8 c Dry bread cubes
2 tb Minced fresh parsley
2 tb Poultry seasoning
1 ts Salt
1/4 ts Pepper
1/2 c Chicken broth or water.
SAUSAGE STUFFING
Bread stuffing (recipe
-above)
1/2 lb Pork sausage
-APPLE RAISIN STUFFING-
Bread stuffing (recipe
-above)
2 md Apples, peeled, cored,
-chopped
2/3 c Raisins
RED WINE AND OYSTER
-STUFFING:
Bread stuffing (recipe
-above)
1/2 pt Oysters
2 tb Red wine
Makes 1 quart.
In a large skillet, cook margarine, onion, and celery until tender. In a
large bowl, combine bread , parsley, seasoning, salt and pepper; mix well.
Add broth and margarine/onion mixture, stirring until desired moistness.
SAUSAGE STUFFING (makes 2 quarts): In a small skillet, brown the sausage.
Decrease the poultry seasonings and salt called for in the bread stuffing
recipe. Add the browned sausage to the stuffing.
APPLE RAISIN STUFFING (makes 2 quarts): Add the chopped apples and raisins
to the bread stuffing before it goes into the oven (or bird).
RED WINE AND OYSTER STUFFING….makes 2 quarts: Simmer the oysters in the
red wine until set (about 5 minutes). Drain and chop the oysters. Add to
the bread stuffing.
Yields
1 Servings