Poultry Stuffing

Dennis Purcell

By
@mrpie

the amount of chicken broth need to moisten the stuffing can vary a lot depending on if the foul has been brined or not and the density of the bread. The brining process can add a lot of moisture and can make your stuffing too moist.
Sage can loose its flavor quickly with storing. The 1/4 cup in this recipe is sort of an average so add with caution and taste once in a while then adjust the amount of sage to your liking.
The fennel and anise give a Scandinavian slant and can be omitted if you not familiar with this flavoring. Other people may also want to add some caraway seed besides.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
5 - 51/5 pound chicken
Prep:
1 Hr
Method:
Roast

Ingredients

STUFFS A 5 - 5.1/2 POUND CHICKEN NICELY

6 slice
bread, sandwich
2 stalk(s)
celery stalks diced
1 medium
onion diced
1/4 c
butter melted
1 Tbsp
butter for saut'e
1/2 c
chicken broth
1/4 c
sage, dried
1 tsp
basil, dried
1/2 tsp
fennel seeds
1/2 tsp
anise seeds
1 tsp
celery salt

Step-By-Step

1place the bread on a cooling rack and let sit out to dry overnight. You can lightly toast also if you are in a hurry.
2next morning lightly saute the diced celery and onion in a little butter
3cut the bread into small pieces into a large bowl and add the dry ingredients and spices, mix thoroughly.
4melt the butter and add to the bowl and mix, now add the chicken broth and mix thoroughly.
5let it sit in the refrigerator for a while will let the spices soak in better for a more uniform taste.
6now you can stuff the bird or put it a casserole dish with poultry wings, necks, thighs, legs on top to further flavor the dressing while baking.

About this Recipe

Course/Dish: Chicken, Turkey, Casseroles
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Heirloom