Recipe: Bread Stuffing w/Variations

A pleasant basic stuffing. For a moister stuffing, add ¼ cup chicken broth.

Makes about 3 cups

¼ lb butter
4 T finely chopped onion
4 T finely chopped celery
4 C dry bread crumbs
¼ t freshly ground pepper
Salt to taste

Melt the butter in a skillet and stir n the onion and celery. Cook over low heat until the onion is soft. Add this mixture to the crumbs and toss lightly with plenty of pepper and salt.

Savory Bread Stuffing

Add 1 t sage, crumbled, or 1 t poultry seasoning.

Raisin-Nut Stuffing

Add ½ C raisins and ½ C walnuts.

Giblet Stuffing

Cover the giblets with 1 quart cold water in a saucepan. Bring to a boil and simmer. When the liver is tender, remove it. Continue to cook the gizzard until it is tender, about 45 minutes. Drain the giblets and chop into small bits, and add to the stuffing. Save the liquid for soup.

Herb Stuffing

Add 1 t thyme, crumbled, 1 t basil, crumbled, and ½ t marjoram, crumbled.

Mushroom Stuffing

Omit the celery and cook 2 cups chopped mushrooms with the onions.
Add ½ t nutmeg.

Onion Stuffing

Add 6 onions, boiled until barely tender, drained, and chopped.

Oyster Stuffing

Add 2 C oysters, in bite-size pieces, and use about ¼ cup of oyster
liquor for moistening the crumbs.

Corn Bread Stuffing

Substitute 2 cups cornbread crumbs for 2 cups of the bread crumbs.
For Corn Stuffing, add 1 cup cooked whole-kernel corn.