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Turkey
or Chicken Stuffing
| ½ cup butter; or margarine, melted
1 large onions, chopped 1 pound mushrooms, sliced 2 cups celery stalks, minced 16 slices white bread, dried broken into small pieces, or large package of prepared dressing mix fresh parsley, minced 2 teaspoons salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 cup giblet or chicken broth Melt butter into skillet. Add onions, mushrooms and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, 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. Source: A Jewish Mother's Cookbook;
Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
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