Old-Fashioned Poultry Stuffing + Tips
From:	Marielle, Quebec, Quebec, Canada
Comments:	Did you know that : 1 - A bird should be stuffed just before going into the oven. 2 - It takes approximately 3/4 cup [190 mL] stuffing for each pound [454 g] poultry. 3 - It takes approximately 5 minutes more per pound [454 g] to roast a stuffed turkey. 4 - Do not refrigerate a stuffed poultry; refrigerate poultry meat and stuffing separately. 5 - Too much stuffing for the bird? Simply bake remaining stuffing into a buttered oven-safe dish besides the bird, sprinkling mixture with turkey cooking juices from time to time if desired. Bake it covered for a moist stuffing that will be just like the stuffing baked inside the bird, or, for a dryer stuffing crunchy on top, uncover stuffing for approximately the last 30 minutes. 6 - Poultry seasoning = 1/2 savory + 1/2 sage. As it is always safer to stuff a cold bird, any meat or fish with a cold stuffing, prepare stuffing a little ahead of time, leave to cool and refrigerate stuffing until ready use.
Servings:	Enough stuffing for a 12 to 15-pound [5.5 to 7-kg] bird
Ingredients	Preparation
1/2 cup [115 g] melted butter 2 tablespoons [30 mL] tiny celery dices 3/4 cup [190 mL] chopped onion 8 cups [2 L] grossly torn bread 2 to 3 teaspoons [10 to 15 mL] poultry seasoning 1 teaspoon [5 mL] salt Salt and pepper, to taste A little chicken broth, if needed	Melt butter into a skillet; stir in celery dices and chopped onion. Cook over low heat to soften the onion. Mix in torn bread dices and poultry seasoning. Season with a little salt, and lots of pepper. If needed, lightly wet stuffing with chicken broth. Refrigerate stuffing until ready to use.