===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-20-94 (22:18)             Number: 409
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Old-Fashioned Stuffing         Conf: (37) Home Cooki
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Old Fashioned Stuffing
1 1/2 C chopped celery  (stalks and leaves)
3/4 C finely chopped onion
1 C  (2 sticks)  margarine or butter
9 C soft bread cubes  (about 15 slices bread)
2 tbsp. chopped fresh or 1 1/2 tsp. dried sage leaves
1 tbsp. fresh chopped or 1 tsp. dried thyme leaves
1 1/2 tsp. salt
1/2 tsp. pepper

Cook celery and onion in margarine in 10-inch skillet, stirring frequently,
until onion is tender.  Stir in about one-third of the bread cubes.  Place in
deep bowl.  Add remeining bread cubes and ingredients;  toss.  Stuff turkey
just before roasting.
9 cups stuffing  (enough for a 12-pound turkey).

Note:  To bake stuffing separately, place in greased 3-quart casserole or
baking dish, 13 x 9 x 2 inches.  cover and bake in 325 degree oven 30
minutes.  Uncover and bake 15 minutes longer.

CHESTNUT STUFFING:  Decrease bread cubes to 7 cups and add 1 pound chestnuts,
cooked and chopped, with the remaining ingredients.  To prepare chestnuts,
cut an X on rounded side of each chestnut.  Heat chestnuts and enough water
to cover to boiling.  Boil uncovered 10 minutes;  drain.  Remove shells and
skins.  Heat chestnuts and enough water to cover to boiling.  Boil uncovered
10 minutes;  drain and chop.

CORN BREAD STUFFING:  Substitute corn bread cubes for the soft bread cubes.

SAUSAGE STUFFING:  Decrease bread cubes to 8 cups and omit salt.  Cook 1
pound bulk pork sausage until brown;  drain, reserving fat.  Substitute fat
for part of the margarine.  Crumble sausage and add with the remaining
ingredients.



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