| Amount | Measure | Name |
|---|---|---|
| 4.00 | lb | Bread day old, medium dice |
| 8.00 | oz | Celery small diced |
| 4.00 | oz | Onions, white small diced |
| 8.00 | oz | Butter or margarine |
| 1.00 | qt | LEGOUT® 095 Chicken Base 1 lb 12 x 1 Lb or Knorr Chicken Base |
| 0.25 | cup | Parsley chopped |
| 1.00 | tbsp | Poultry seasoning |
| 2.00 | pc | Eggs |
| 1.00 | tbsp | Salt, Iodized |
| 0.50 | tsp | Black pepper, ground |
1. Saute onions and celery in butter until tender.
2. Add cooked onions and celery to diced bread,parsley and seasonings.
3. Blend in eggs and prepared Knorr Chicken Base.
4. Adjust seasonings and bake in a greased hotel pan for 45 to 60 minutes.
STUFFING VARIATIONS
Sausage and Spinach
Add 1 pound of cooked Italian or breakfast sausage sliced or chopped and 1 pound of cooked chopped spinach.
Wild Mushroom and Tarragon
Add 1 quart of sauteed sliced wild mushrooms and 1 tablespoon of chopped fresh tarragon.
Southwestern Stuffing
Blend 3 tablespoons of Knorr Primerba Ranchero paste with Knorr Chicken Base,1/4 cup chopped cilantro and 2 cups drained canned diced tomatoes.
Apple Cranberry
Add 1 quart of canned or cooked fresh diced apples. Add 1 cup of dried cranberries and rehydrate.
Bacon Corn Bread
Relace bread with Corn Bread and add 1 pint of cooked bacon.
Chestnut
Add 1 quart of roasted peeled and chopped chestnuts.
Pear and Walnut
Add 2 quarts of cooked or canned chopped pears and 1 pint roasted walnut pieces.
