1 c Butter; melted 1 c Minced fresh parsley
3 c Chopped onions 2 ts Salt; or to taste
3 c Minced celery 1 ts Freshly ground black pepper
16 sl White bread, dried - or to taste
- broken into small pieces 2 c Broth; or less
6 tb Minced fresh sage; -=OR=- -(turkey, giblet or chicken)
3 tb -Dried sage leaves
PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery.
Makes Enough for 16-Pound Turkey
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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