Homemade Stuffing
From the Kitchen of Melanie Roberts, Manager at Kalckās Butcher Shop, in Crystal Lake
- 1 loaf of stale French bread shredded, dried
- 2 tsp poultry seasoning
- 4 cups chicken stock base prepared
- 1 onion chopped
- 6 celery stalks chopped
Sautee celery and onion until softened.
Add rest of ingredients and let rest until everything is absorbed.
Can be served with cranberries and cooked pork sausage.