ANY STUFFING RECIPE MAY BE PAN-BAKED

ANY STUFFING RECIPE MAY BE PAN-BAKED AND OFTEN; FOR CONVENIENCE IN SERVING, AND FOR FOOD SAFETY; THIS IS THE PREFERRED METHOD.

Meat or poultry does not need to be stuffed. Flavour from the stuffing does't penetrate more than 1/2 inch of the meat and the same effect is obtained by sprinkling the cavity with salt pepper desired spices and in the case of poultry poultry seasoning. If you don't use stuffing deduct 5 minutes cooking time per pound for each pound . Stuffing can be baked in a casserole or can be made into Stuffing Balls.

2 cups water

1 envelope chicken noodle soup or bouillon  mix

1/2 cup butter or margarine

1 cup finely diced onion

1 tsp. poultry seasoning

2 1/2 cups diced celery (small dice)

2 quarts stale bread crumbs (commercial type)

• Bring water to boil in saucepan stir in soup or bouillon mix Reduce heat;partially cover and boil gently 6 minutes. Melt butter or margarine in skillet. Add onion and poultry seasoning. Sauté over low heat, stirring frequently until onion is tender. Pour over bread crumbs in a mixing bowl. Add celery and soup; mix well.
• Place in two greased (9x9x1 3/4 inch) or one (13x91/2x2-inch) pan. Bake in 375F, oven until thoroughly heaetd and lightly browned on top, about 25 minutes. Spoon into serving bowl. Makes 8 to 10 servings

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.