A quick and easy stuffing recipe of chicken. Try it today!
1/2 cup Butter or margarine
1 Large onion, diced
1 cup To 2 cups diced celery w/leaves
15 cup Toasted 1/2-inch bread cubes
1 1/2 tsp Salt
1/4 tsp Black pepper
1tbsp Dried sage, or 1/4 cup minced fresh sage
1/2 cup Chopped parsley
1 cup Chicken stock, water, or milk
Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add chicken stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through.