Susan's Stuffing

STUFFING TIPS

Day-old bread is best for stuffing. A 1-lb. loaf of bread makes 8 cups loosely packed cubes (2 qt.). If using fresh bread, I cut up into pieces and toast in the oven prior to using.

Option 1: Take the "innards" (the neck, kidneys, etc) from your turkey or chicken and boil with about 4 cups of water and an onion. Let cook for about 10 - 15 minutes, then strain off "innards" and onions and set broth aside.

BREAD STUFFING

In a large bowl combine:

- Stuffing bread: I use stuffing bread sold by the bag, 16 oz/bag, can be found at 29 Super or County Market. If using fresh bread, 1 loaf should be about right for the following.

- Minced onion: 1 large onion

- Celery: 2 stalks, stalk & leaves

- Raisins: @ ½ cup, more if you really like raisins,

- Apple: 1 apple, any type -we like Red delicious

- Egg: 1 large

- Seasonings: please note, this are truly approximations, you will have to experiment for your own tastes.

1½ tablespoon sugar

1 tsp. salt

1/4 tsp. pepper

1½ tsp. poultry seasoning

1 tsp. sage

1 tsp. thyme

½ tsp. garlic powder

- Mix the above so all is blended then add:

1 stick melted margarine,

@ 2 - 3 cups broth (either option 1 above or canned broth if you wish).

¼ cup of milk.

I normally add all three liquids above...we like really moist stuffing. If you prefer drier, omit milk or lessen broth

Mix again after adding liquids.

- Place stuffing in bird or cook in a separate container @ 350 for about 1 hour. I use Pam on the baking container before putting stuffing in.

Depending upon whom I am serving, I may add about ½ lbs of pork sausage, crumbled and browned, or quite often add about ½ - 1 cup of chopped walnuts.