Breadstuffing or bread filling for poultry (goose or turkey)

Ingredients for 5 servings:

• 6 cup(s) white bread (sandwich bread), diced
• 2 cup(s) onion(s), diced
• 2 cups celery, diced
• ½ tsp sage, grated
• ½ tsp spice mix (poultry seasoning)
• some salt and pepper
• e.g. chicken broth
• ½ pack of butter, possibly more

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

classic American stuffing for large poultry during the holidays (Thanksgiving and Christmas)

Cut the bread into cubes and dry them (otherwise the stuffing will get mushy inside the bird!) – ideally 1-2 days in advance. Sauté the onion and celery in butter, add the spices (the poultry seasoning contains: sage, onion, thyme, pepper, celery seed, and marjoram), and set aside. Brown the bread cubes in butter, then add the seasoned vegetables and mix well. Finally, moisten everything lightly with broth (LIGHTLY – don’t drown it!). You can now either stuff it inside the bird or place it under poultry parts (breasts/legs) as a “bed” and roast it. The fat from the poultry will absorb the stuffing and give it additional flavor! It’s also delicious baked on its own in the oven (175°C) and served as a side dish (or just as my kids like it, instead of potatoes).