A simple old-fashioned stuffing recipe that goes well in a chicken or turkey. You can always make extra and cook it in a separate dish for the vegetarians.
Makes: 2 cups of stuffing
6 slices of bread, lightly toasted
2 teaspoons butter
1/2 an onion, finely chopped
1 egg, lightly beaten
1/2 cup chicken stock
1 teaspoon sage
1 celery stalk, finely chopped
1/2 teaspon garlic powder (or equivalent of fresh garlic)
salt and pepper to taste
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Directions Preparation:15min › Ready in:15min
Let the bread sit till hard ( a couple of hours) then process into breadcrumbs in a food processor.
Melt the butter in a small saucepan over a medium heat and then stir in the onion and celery and cook till soft. remove from heat.
Mix the eggs and chicken stock into the breadcrumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Add the onion, celery, butter mix, the rubbed sage, garlic powder, salt and pepper.
Stuff into the chicken or turkey.
Cooking the Stuffing Separately
If you do decide to cook some or all of the stuffing separately bake it at 165 degrees C for about an hour or until the top is brown and crisp.
I added 1.1/2 tsp garlic chives.1/2tsp cumin,1tsp lemon grass powder, and 1 tsp of Sushi Ginger. I blended all of this in my bullet, with half the chicken stock. I let everything cool. Then added remaining ingredients, when all were cold. I baked separately. The stuffing was just amazing, even served cold. - 11 Jun 2016