"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bread Stuffing for Turkey Recipe

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This recipe for Bread Stuffing for Turkey, by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli

Category:
Category:

Ingredients:  
Ingredients:  
3 celery stalks, chopped
2 large or 3 medium onions, chopped
1/4 pound butter (1 half stick)
2 loaves white bread-buy 3-4 days ahead to make stale
2 eggs
3-4 Tbsp ground sage
salt and pepper

Directions:
Directions:
Melt butter in large frying pan. Add celery and onions, cook until almost soft.
Meanwhile, wet the bread in a colander and squeeze out as much water as you can. Put in large pot for mixing.
Add cooked celery and onions, eggs, salt and pepper and sage.
Mix all together with hands. Taste-you should be able to get a slight taste of sage after mixing. If not, add another tsp
or more until you like the taste.

Stuff the bird. The extra can go as a casserole with a 1/4 cup chicken broth just poured on top. Bake 30-40 min until
done.

This is my own recipe, so it's a matter of mix and taste.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
20 min prep, if alone, 40 min. minimum

 

 

 

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