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Homemade Stuffing

From the Kitchen of Melanie Roberts, Manager at Kalckā€™s Butcher Shop, in Crystal Lake

Ingredients
  

  • 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

Instructions
 

  • 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.