Stuffing

Prepare one box of StoveTop Pepperidge Farm or Mrs. Cubisons or other stuffing mixture, according to the package instructions, using broth instead of water, or use about four cups of bread crumbs, corn bread crumbs, mazo meal . . . whatever you've got.

Add to the stuffing mixture:

Ingredients

• 1 Cup onion sauteed in olive oil
• 1 Cup Celery
• 1/4 teaspoon Garlic
• 3 teaspoons Sage
• 2 Teaspoons Fines Herbs
• 1 can sliced water chestnuts or 1/2 Cup chopped Chestnuts (boiled, peeled, chopped)
• Pepper to taste
• Cooked giblets, and neck meat, if desired.

Procedure

1. Fry a small patty of the stuffing to check for taste, and adjust accordingly.
2. Mix thoroughly, and stuff a clean, rinses, salted and seasoned (garlic, salt, pepper, etc.) bird, without packing too firmly.
3. The ingredients should be adjusted to taste; you might use other herbs (Thyme, Tarragon, Parsely, Rosemary).

Stuffing is something that you mess with, adjusting to individual taste, and the available ingredients. Other possible ingredients: dried soaked (to soften them) cranberries, apricots, raisins, apples. Green onions, parsley, more garlic, thyme, herbs de provence. More sage. If you use bread, let it dry a day or three (unless it's homemade corn bread or biscuits; one day only then) and make crumbs. Some people like to use milk instead of broth. Butter is really unhealthy, and makes the stuffing really good. Choose your poisons.

From LRS AKA "mom"