Melt butter in skillet and cook onion and celery in butter until translucent.
Add celery, onion and sage to stuffing. Add chicken broth and toss lightly.
Cover and bake in a greased 1 1/2 court casserole at 375 for 15 minutes. Remove cover and bake for 10 minutes more.
Note: I like to add one beaten egg in to help bind the stuffing. I add it with the broth.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Stuffing:
Preheat oven to 350
>Stuff as directed in stuffing recipe, and brush with melted
ackage directions for a double recipe, using broth in place of
large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and
dd olive oil, red onion, celery, and bell peppers and saute
br>Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon
ogether all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley
dd the turkey and the stuffing and mix to combine. In
elt butter; add onion and celery and cook slowly for about
ver medium heat. Place the celery and onions in the saucepan
ith the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning
Simmer celery in water for 15 to 20 minutes.
Drain, reserving 1 cup liquid.
Cook onion in butter; do not brown. Combine seasonings and croutons.
Add celery, 1 cup celery liquid and onion.
Mix thoroughly.
Stuff body cavity of turkey or chicken.
Cook turkey at 25 minutes per pound at 325\u00b0.
Stuffing will fill a 10 to 14 pound turkey.
an, adding the bulgur, onions, celery, and apples.
Cook 2
et rest.
Press leftover stuffing into a sprayed 9-inch
nd set aside. Add celery, onion and sage to skillet with rendered
Cook pork sausage until done.
Boil celery, onion and butter in water until tender.
Combine the sausage, celery, onion and sage with croutons.
Mix together and make sure it's real moist. Bake about 1 hour at 350\u00b0 in a greased casserole dish.
Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.