Dutch country seasoned stuffing

Short Description

Stroehmann Stuffing - Dutch Country HerbENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED iron, THIAMIN MONONITRATE ( Vitamin B1 ), RIBOFLAVIN ( Vitamin B2 ), FOLIC ACID], SUGAR, SALT, VEGETABLE SHORTENING (PALM OIL). CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, DEHYDRATED ONIONS, SPICES, GRAIN VINEGAR, NATURAL FLAVOR, SOY LECITHIN.Poultry weight; 6-9 lbs: butter or margarine [1/4 cup]; 10-14 lbs, [1/3 cup]. Diced celery 6-9 lbs. [1 cup], 10-14 lbs [1-1/2 cups], seasoned croutons 6-9 lbs. [7 oz. ], 10-14 lbs. [14 oz. ], Water or broth 6-9 lbs. [2 cups], 10-14 lbs. [3 cups]. For top-of-the-stove: in large skillet, over medium heat, melt butter or margarine. Add celery,** cook, stirring until tender [about 5 minutes. ] pour crutons into large mixing bowl; stir vegetable mixture. Gradually add water or broth, tossing gently until all liquid is absorbed. If desired season with salt and pepper. For more moist stuffing, add additional liquid until desired consistency. **For more flavor, add thyme, rosemary, poultry seasoning and/or chopped onions with celery and proceed as above. Stuff poultry just before roasting or bake, covered, in a shallow baking dish at 350 f for 45 minutes. For microwave use this method only for the 6-9 pound poultry recipe above. In a 2-quart microwaveable casserole, combine water or broth, butter or margarine and celery. Microwave on high for 10 minutes. Stir in 4 cups [1/2 14 ounce package] crutons and salt and pepper as desired. Cover; let stand 2 minutes. To serve, fluff with a fork or use to stuff poultry just before roasting.

Long Description