Poultry Stuffing

Dennis Purcell


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.

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5 - 51/5 pound chicken
1 Hr



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


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.

Step 5 Direction Photo

5let it sit in the refrigerator for a while will let the spices soak in better for a more uniform taste.

Step 6 Direction Photo

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