Bread Stuffing (Master Recipe) – from the Mary Margaret McBride Cookbook

Bread Stuffing (Master Recipe) – from the Mary Margaret McBride Cookbook

4 cups stale bread cubes

¼ teaspoon pepper

1 teaspoon salt

¼ teaspoon thyme or marjoram

½ to 1 teaspoon poultry seasoning 

¼ cup finely chopped onion

¼ cup melted fat

Combine bread, seasonings, and onion.  Slowly add fat, tossing lightly with a fork until blended. 

For a more moist stuffing slowly add up to 1/3 cup hot water or stock.  Makes about 4 cups stuffing.  Allow 1 cup for each pound of poultry.

Bread Stuffing Varations:

Celery stuffing: to master recipe add 1 cup finely chopped celery.

Sage Stuffing: in master recipe, omit thyme or marjoram.  Add 1 Tablespoon crumbled sage leaves.

Crabtree variation of this recipe:

Omit the following:

Thyme or marjoram

Poultry seasoning

salt

Add celery and sage 

The “melted fat” is a stick of butter, not margarine

Use Swanson Chicken Broth with less salt – enough to make moist (typically about 2 ½ cans)

Use 2-3 bags of fresh bread torn into cubes

Mix the celery, onion, chicken stock and meted better together until it is hot, enough to soften the celery.  Pour this mixture over the bread crumbs and cook in 2 8” square aluminum pans covered or in the turkey.  We typically cook it for about 1 hour at 350 degrees.