Stuffing Recipes

6 cups homemade-style white bread, torn bite-size pieces of day-old
2 onions, chopped
4 stalks celery, chopped
3 tablespoons fresh sage, minced (1 Tbsp dried)
2 tablespoons fresh thyme, minced (2 tsp dried)
1 tablespoon fresh rosemary, minced (1 1/2 tsp dried)
1 tablespoon fresh savory, minced (1 tsp dried)
1/2 cup unsalted butter
1 lb fresh chestnuts, shelled
1/2 cup fresh parsley leaves, finely chopped

1. With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450F oven for 10 minutes, or until the shells open.
2. Remove the chestnuts, a handful at a time, and shell and pee l them while they are still hot.
3. Reheat oven to 325F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
4. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool.

1/2 cup celery, chopped
1/3 cup onions, chopped
4 ounces margarine
12 cups dry bread, cubed
1/2 teaspoon black pepper
1 teaspoon sage
1 1/2 cups chicken broth

12 servings
30 minutes

1. Saute vegetables in margarine until onion is transparent.
2. In a large mixing bowl mix bread and seasonings. Mix in the cooked vegetables, add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
3. Place dressing in greased 13×9x2 inch glass baking dish. Bake at 375F until thoroughly heated and lightly browned; about 1/2 hour.

2 cups potatoes, mashed
1 egg, beaten
1 quart breadcrumbs
2 tablespoons margarine
1 onion, minced
1/2 cup celery, diced
1 tablespoon parsley
1 teaspoon salt
1 pinch pepper

1. Put egg into mashed potatoes and mix well.
2. Melt margarine in large skillet and saute onions and celery.
3. Stir in the bread crumbs to toast for a few minutes.
4. Add other ingredients together and combine with potato mixture. Mix thoroughly.
5. Put in margarine greased bread pans.
6. Bake at 350 degrees for 1 hour.
7. Note: You can toast bread crumbs in oven instead of putting in skillet.