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.
STUFFS A 5 - 5.1/2 POUND CHICKEN NICELY
6 slicebread, sandwich
2 stalk(s)celery stalks diced
1 mediumonion diced
1/4 cbutter melted
1 Tbspbutter for saut'e
1/2 cchicken broth
1/4 csage, dried
1 tspbasil, dried
1/2 tspfennel seeds
1/2 tspanise seeds
1 tspcelery salt
How to Make Poultry Stuffing
- 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.
- next morning lightly saute the diced celery and onion in a little butter
- cut the bread into small pieces into a large bowl and add the dry ingredients and spices, mix thoroughly.
- melt the butter and add to the bowl and mix, now add the chicken broth and mix thoroughly.