Basic Bread Stuffing

1 cup butter or margerine
1/2 cup onion, chopped
1 1/2 cups celery, chopped
12 cups bread cubes, white and whole-wheat bread
2 tbsp. McCormick® Parsley Flakes
1 tbsp. McCormick® Bon Appetit Seasoning
1 1/2 tsp. McCormick® Poultry Seasoning
1/2 tsp. McCormick® Ground Black Pepper
1/2 cup chicken broth


1. Melt butter in large skillet or Dutch oven, add onion and celery,
and sauté until onion is transparent.

2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and
pepper in large bowl and toss to combine. Add to onion mixture and
chicken broth and toss to coat bread cubes lightly.

3. Stuff loosely into neck and breast cavities of bird and truss
bird. As an alternative, place stuffing in casserole, cover, and
bake with turkey or chicken during last 45 minutes of cooking.

Variations:

Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons
Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground
Marjoram.

Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both
sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove
shells and skin from nuts and place nuts in salted water. Cover
and boil 20 minutes. Drain and finely chop. If preferred, use
canned chestnuts, drained and chopped. Toss with bread cubes.

Oyster Stuffing: Cook 1/2 to 1 pint small or medium-size oysters
in oyster liquor until the edges of oysters curl. Drain and chop
or leave whole as preferred. Toss with bread cubes.

Makes 8 cups
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick, Inc.