• 3/4 c Butter
  • 1 c Celery
  • 1 c Onion
  • 1 c Chicken stock
  • 1 c Turkey gravy or stock
  • 1 ts Sage
  • 1 ts Thyme
  • 1 ts poultry seasoning
  • 1/2 ts garlic powder
  • 1/4 c Parsley flakes
  • 1 ts Salt
  • Pepper
  • Bread cubes


Melt butter in a pan and saute onion and celery until cooked. Cube a loaf of day old bread and dry it, or use commercial bread or cornbread cubes and place in a large bowl. Toss vegetables and butter with the bread. Drizzle stock and gravy over the mixture to moisten it. Add seasonings, herbs and parsley Add more chicken stock and gravy until the mixture is sufficiently moist.. Taste and adjust seasoning. Many people add cooked breakfast sausage, chestnuts, pecans or oysters for more flavor. Divide mixture into 2 casseroles and bake at 350 for 45 minutes, covered.

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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
Poultry Stuffing