Stuffing
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.