_About 1 quart_
3 tablespoons butter, margarine, or poultry fat
¾ cup chopped celery
3 tablespoons chopped parsley
2 tablespoons chopped onion
1 quart soft breadcrumbs
½ teaspoon savory seasoning
½ teaspoon salt
Pepper, as desired
Melt fat in heavy pan; add celery, parsley, and onion, and cook a few
minutes.
Combine all ingredients. Mix lightly but well.
Use to stuff poultry, or bake in a separate pan during the last hour of
cooking.
NOTE: Allow about ½ cup stuffing per pound of ready-to-cook poultry.
This stuffing may be used for baked fish, if desired.
_Variation_
_Nut stuffing._—Omit parsley and savory seasoning and add ½ cup of
chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.