{"id":483,"date":"2010-06-23T19:37:00","date_gmt":"2010-06-23T19:37:00","guid":{"rendered":"\/post\/Old-Fashioned-Bread-Stuffing.aspx"},"modified":"2010-06-23T19:37:00","modified_gmt":"2010-06-23T19:37:00","slug":"old-fashioned-bread-stuffing","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=483","title":{"rendered":"Old-Fashioned Bread Stuffing"},"content":{"rendered":"

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1 ½ c. chopped celery (with leaves)<\/span><\/p>\n

¾ c. finely chopped onion<\/span><\/p>\n

1 c. margarine or butter<\/span><\/p>\n

9 cups soft bread cubes<\/span><\/p>\n

1 ½ tsp. salt<\/span><\/p>\n

1 ½ tsp. dried sage leaves<\/span><\/p>\n

1 tsp. dried thyme leaves<\/span><\/p>\n

½ tsp. pepper<\/span><\/p>\n

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Cook and stir celery and onion in margarine in 10” skillet until onion is tender. Stir in about 1\/3 of the bread cubes. Pour into deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. Makes 9 cups stuffing.<\/span><\/p>\n

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Note: To cook stuffing separately, place in greased 3-quart casserole or baking dish, 13X9X2 inches. Cover and cook in 325 degree oven 45 minutes. Uncover during last 15 minutes.<\/span><\/p>\n

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Chestnut Stuffing: Decrease bread cubes to 7 cups and add 1pound chestnuts, cooked and chopped, with remaining ingredients. To prepare chestnuts, cut an “X” on rounded side of each chestnut. Heat chestnuts and enough water to cover to boiling. Boil uncovered 10 minutes; drain. Remove shells and skins. Heat chestnuts and enough water to cover to boiling. Boil uncovered 10 minutes drain and chop.<\/span><\/p>\n

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Corn Bread Stuffing: Substitute corn bread cubes for the soft bread cubes.<\/span><\/p>\n

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Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8 oz. each) oysters, drained and chopped with remaining ingredients.<\/span><\/p>\n

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Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage drippings for part of the margarine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1 ½ c. chopped celery (with leaves) ¾ c. finely chopped onion 1 c. margarine or butter 9 cups soft bread cubes 1 ½ tsp. salt 1 ½ tsp. dried sage leaves 1 tsp. dried thyme leaves ½ tsp. pepper   Cook and stir celery and onion in margarine in 10” skillet until onion is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/483"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=483"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/483\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}