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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I was drafted to make stuffing for the holiday bird one year. I was a virgin stuffing-wise so called my friend, Karen, a wise wife, mother and cook extraordinaire. This recipe is now a family staple! Ingredients:
2 pounds bacon, diced |
3 cups celery, chopped |
1 1/2 cups onion, chopped |
1 1/2 cups butter or margarine |
3 long loaves of bread (your choice), cubed |
poultry seasoning, to taste |
salt, to taste |
pepper, to taste |
marjoram, to taste (although karen told me that when you think it's enough, add more!) |
Directions:
1. Fry the bacon until crisp (I do this step in the microwave now!).
2. Drain on paper toweling.
3. Saute celery and onion in butter/margarine until onion becomes translucent.
4. Place bread cubes in a large bowl.
5. Add the celery, onion and bacon to the bread cubes.
6. Mix thoroughly (stuffing will seem dry).
7. Season stuffing with poultry seasoning, salt, pepper and marjoram.
8. All seasoning should be done to taste but be sure to use lots of marjoram!
9. Stuff the bird and roast.
10. Put remainder of stuffing into an oven-proof casserole and bake until browned or bake next to bird.
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