Made With
Potatobred StuffingIngredients
6-8 tbsp. Butter/Margarine, melted
1 pkg. (12 oz.) Martin’s Famous Potatobred Soft Stuffing Cubes
1 1/4 cups finely chopped Onions
1 1/4 cups finely chopped Celery
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. dry OR 1 ½ tsp. fresh Sage
1/2 tsp. dry OR 1 ½ tsp. fresh Thyme
Optional Ingredients:
1/2 cup cooked, diced Carrots
1 small can sliced Mushroom pieces w/ liquid
1 1/4 tsp. finely chopped Leeks (whites and light greens only) instead of Onions or Celery
Chicken Stock, as desired
Serves: 8-12
Directions
Step 1
Melt Butter/Margarine in large skillet. Sauté Onions and Celery (or Leeks, as used here) until clear and tender, not brown.
Step 2
Add Soft Stuffing Cubes and the remaining ingredients. Over medium heat, continue stirring lightly and pressing into the skillet until well-blended and slightly toasted.
Step 3
If desired, add chicken stock in small amounts and combine until stuffing is preferred consistency.
Step 4
Stuff poultry, if desired*
*Tips for stuffing poultry:
— Prepare stuffing and stuff poultry just before roasting
— Set oven temperature no lower than 325°F
— Allow ¾ cup prepared stuffing per pound of poultry
— Allow room in cavity for the stuffing to expand
— Poultry is done when meat thermometer inserted in thigh reaches 180°F and center of stuffing reaches 165°F
— Allow poultry to stand 20 min. before removing stuffing and carving
**This recipe can also be found on the back of your package of Martin’s Famous Potatobred Stuffing