Old-Fashioned Holiday Stuffing
Stuffing adds body to any dish.
*When stuffing a turkey, you will need about 1 cup of stuffing for every pound of turkey. When stuffing a chicken, you will need about ¾ cup of stuffing per pound of chicken.
Ingredients
2 loaves slightly stale white bread, crusts removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 medium onion, chopped
2/3 cup milk or water
2/3 cup butter
2 large eggs
Instructions
Break the bread into small bits and put into a large bowl. Add salt, pepper, and sage. Add the onion, mix well, and set aside. In a saucepan, heat the milk and butter until the butter is melted. Let cool slightly, then beat in the eggs. Pour the liquid over the bread mixture and toss until well blended.
Yield:
8 to 10 cups
Course
Credit:
The Old Farmer's Almanac Everyday Cookbook
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