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Busby seo test

Simple Stuffing For Poultry
Category	Stuffings
Contributor	Admin
Ratings	0
Comment (s)	0

Recipe

Ingredients
1/2	cup	butter
1	each	onion, medium, finely chopped
2	each	celery stalks with leaves, finely chopped
2	teaspoon	salt
1	teaspoon	dried thyme
1	teaspoon	dried rosemary
1	teaspoon	dried sage
1	teaspoon	pepper
1/2	teaspoon	dried savory
8	cup	french bread, stale, cut into 1-inch cubes
1/3	cup	parsley, fresh, chopped
1	cup	chicken stock
Directions:
Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl. Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another 1/2 cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes. For a crusty top, remove the foil halfway through baking time. Makes 10 cups.

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<h1><?=Simple Stuffing For Poultry?></h1> <b>Recipe</b><p> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spanned cell --><!-- spanned cell --><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>butter </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>onion, medium, finely chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>celery stalks with leaves, finely chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried thyme </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried rosemary </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried sage </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried savory </TD><TD></TD></TR><TR><TD class=ingredient>8</TD><TD class=ingredient>cup</TD><TD class=ingredient>french bread, stale, cut into 1-inch cubes </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>parsley, fresh, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>chicken stock</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR><TR><TD colSpan=4>Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl.<BR><BR>Add the bread cubes, parsley, and 1/2 cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish. Drizzle another 1/2 cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes. <BR><BR>For a crusty top, remove the foil halfway through baking time.<BR><BR>Makes 10 cups.<BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR></TBODY></TABLE> <p> More <a href='http://www.recipeguides.net' title='Free recipe'>free recipes</a>

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