Bread and Celery Stuffing

  • 1 loaf sliced white bread
  • 3⁄4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • Salt and pepper, to taste
  • 1 cup chicken broth

Let bread slices air dry for 1 to 2 hours, then cut into cubes. In an saucepan, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Chill and use as a stuffing for inside turkey, or bake separately in a buttered casserole dish at 175°C (350°F) for 30 to 40 minutes.

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.