poultry stuffing
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.
prep time
1 Hr
cook time
method
Roast
yield
5 - 51/5 pound chicken
Ingredients
- STUFFS A 5 - 5.1/2 POUND CHICKEN NICELY
- 6 slices bread, sandwich
- 2 stalks celery stalks diced
- 1 medium onion diced
- 1/4 cup butter melted
- 1 tablespoon butter for saut'e
- 1/2 cup chicken broth
- 1/4 cup sage, dried
- 1 teaspoon basil, dried
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon anise seeds
- 1 teaspoon celery salt
How To Make poultry stuffing
-
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.
-
Step 2next morning lightly saute the diced celery and onion in a little butter
-
Step 3cut the bread into small pieces into a large bowl and add the dry ingredients and spices, mix thoroughly.
-
Step 4melt the butter and add to the bowl and mix, now add the chicken broth and mix thoroughly.
-
Step 5let it sit in the refrigerator for a while will let the spices soak in better for a more uniform taste. -
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes