Bread Stuffing

INGREDIENTS

• 1/4 C butter or margerine
• 1/2 C onion, chopped fine
• 1 C celery, sliced thin
• 4 C dry bread crumbs
• 1/4 C fresh parsley, chopped (or 1 T dried)
• 2 t fresh sage, chopped (or 1/2 t dried, crumbled)
• 1/2 t salt
• 1/4 t pepper
• 1/4 t dried oregano
• 1/4 t dried marjoram
• 1/4 t dried thyme
• 1 C chicken broth, chicken stock or water
• 1 egg, beaten lightly (optional)

DIRECTIONS

1. In a 3-quart casserole combine the butter, onion and celery. Cover tightly and microwave 3-5 minutes, until vegetables are tender
2. Stir in bread crumbs and seasonings, stir well.
3. Pour the broth, stock, or water into a 2-cup glass measure or bowl. Microwave 2-3 minutes, until boiling. Pour into the stuffing mix and stir well to moisten. Add the beaten egg, if desired (this will make a lighter stuffing).
4. Use to stuff a small turkey or a large chicken or spoon into a 2-quart casserole. Cover with wax paper and microwave 5-10 minutes, until heated through. Let stand covered, 5 minutes.

Cranberry Bread Stuffing: Add 1 cup chopped fresh cranberries with the bread cubes.

Apple Bread Stuffing: Add 1 cup chopped fresh apples with the bread cubes.

Nut Bread Stuffing: Add 1 cup coarsely chopped nuts with the bread cubes.

Pineapple Bread Stuffing: Add 1 cup canned pineapple chunks, drained, with the bread cubes.

Mushroom Bread Stuffing: Add 1 cup coarsley chopped fresh mushrooms with the bread cubes.

SERVINGS

Enough for a 7 to 8 pound turkey or chicken.

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