- 6 tablespoons [90 g] butter
- 3 tablespoons [45 mL] chopped onion
- 3/4 cup [190 mL] chopped celery
- 1 teaspoon [5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1 teaspoon [5 mL] thyme or sage
- 4 cups [1 L] day-old bread crumbs
- Approximately 2 tablespoons [30 mL] water, milk or fish stock
|
- Melt butter; soften together chopped onion and celery into melted butter, for approximately 10 minutes.
- Into a large bowl, well mix together onion and celery mixture, salt, pepper and thyme or sage to bread crumbs.
- If stuffing seems too dry, mix in enough water, milk or fish stock to moisten.
|
