Crumbly Bread Stuffing

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Heat 1 c. plus 2 tblsp. butter or regular margarine in deep kettle; sauté ¾ c. minced onions until soft and tender, but do not brown. Combine with 4 qts. day-old bread crumbs, ¼ c. diced celery, tsp. poultry seasoning, ½ c. snipped parsley (optional), ¼ tsp. pepper and tsp. salt. Heat well without browning, stirring frequently. Makes enough to stuff neck and body cavity of 10 lb. ready-to-cook turkey.