INGREDIENTS
¾ CUP MINCED ONIONS
1 ½ CUP CHOPPED CELERY (STALKS & LEAVES)
½ CUP BUTTER OR MARGARINE
½ CUP CHICKEN BROTH
1 TSP. SALT
1 TSP. POULTRY SEASONING
½ TSP. PEPPER
6 – 9 SLICES BACON (COOKED & CHOPPED)
9 CUPS OF BREAD CUBED (9 SLICES)
Directions
IN LARGE SKILLET, MELT BUTTER. ADD ONIONS & CELERY AND COOK UNTIL TENDER. ADD CHICKEN BROTH AND COOK UNTIL BOILS AND A LITTLE EVAPORATES. STIR IN SEASONING & BACON BITES. GENTLY STIR IN ABOUT ½ OF THE BREAD TO ABSORB ALL THE PAN DRIPPINGS. ADD THE REST OF THE BREAD. TOSS GENTLY. STUFF CHICKEN OR TURKEY RIGHT BEFORE
ROASTING.
(IF BREAD SEEMS TOO DRY – ADD ¼ – ½ CUP MORE CHICKEN BROTH)
(FOR CHICKEN BROTH – ¼ TSP. CHICKEN BASE IN ½ CUP WATER)
DON’T MIX BREAD TOO MUCH – IT WILL GET TO MUSHY. GENTLY TOSS THE BREAD.
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