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Fresh bread is like a sponge, able to absorb many times its own weight in liquid, until it practically disintegrates. That's why you must always toast bread thoroughly for stuffing. If not, the stuffing will lack texture and the amount of liquid in the recipe will never be adequate to moisten all of the ingredients. Use to stuff two medium chickens or one medium turkey. Ingredients: 1 Tbsp (15 mL) butter
Instructions: 1. In a large skillet, melt butter over medium heat. Add onion and celery and sauté until tender, but not brown, about 4 minutes. Add apple, parsley, sage, thyme, rosemary, and nutmeg and sauté for 1 minute. 2. Add bread cubes, giblets, if using, and 1 cup (250 mL) chicken broth and mix to moisten. If too dry, add remaining 1/2 cup (125 mL) broth. Season liberally with salt and pepper and cook, stirring, until heated through. Let cool before stuffing into bird, or bake in a casserole dish and serve hot. Yield: Makes about 8 servings Variations:
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