Sunday, November 19, 2006

RECIPE: Parlsey and Sage Stuffing


Parsley Sage Stuffing
Serves 6

1 to 1 1/2 sticks of butter
2 1/2 white or yellow onions, chopped
1 cups celery, chopped
1/2 cup parsley, chopped
1 1/2 teaspoons dried sage
salt and pepper
1 1/2 loaves of bread, a day old

Melt butter in a large saucepan. Break the slightly dry bread into big pieces. Add onions and celery and cook over medium low heat until soft. Add parsley, sage, salt and pepper. Place bread in a large bowl and pour onion mixture over and combine until the bread is covered. Place in a shallow roasting pan and cover with foil. Place in oven with the turkey for 30-45 minutes. Be careful not burn the bottom.

Tip: The bread should be a day old so it absorbs more liquid. If you forget to place the bread out the day before so it dries out, simply cut or break the bread into pieces and place into a preheated 300°F oven on a baking sheet for 10 minutes.

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