Real Recipes From Real Home Cooks ®

poultry stuffing

Recipe by
Dennis Purcell
Ann Arbor, MI

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.

yield 5 - 51/5 pound chicken
prep time 1 Hr
method Roast

Ingredients For poultry stuffing

  • 6 slice
    bread, sandwich
  • 2 stalk
    celery stalks diced
  • 1 md
    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

How To Make poultry stuffing

  • 1
    place the bread on a cooling rack and let sit out to dry overnight. You can lightly toast also if you are in a hurry.
  • 2
    next morning lightly saute the diced celery and onion in a little butter
  • 3
    cut the bread into small pieces into a large bowl and add the dry ingredients and spices, mix thoroughly.
  • 4
    melt the butter and add to the bowl and mix, now add the chicken broth and mix thoroughly.
  • 5
    let it sit in the refrigerator for a while will let the spices soak in better for a more uniform taste.
  • 6
    now 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.