PINOY READERS

This classic American turkey stuffing is good as it stands, but it can also form the foundation for three other very popular variations--Giblet Stuffing, Oyster Stuffing and Sausage Stuffing. My secret is a generous amount of celery leaves, which add a subtle, but distinctive difference. If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth. Ingredients 8 tablespoons (1 stick) unsalted butter 2 medium onions, chopped 3 medium celery ribs, chopped 1/2 cup chopped celery leaves (from inner celery ribs) 1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons 1/4 cup chopped fresh parsley 2 teaspoons poultry seasoning, preferably homemade (see Note) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 1/2 to 2 cups turkey or chicken broth, as needed Directions In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery...

This classic American turkey stuffing is good as it stands, but it can also form the foundation for three other very popular variations--Giblet Stuffing, Oyster Stuffing and Sausage Stuffing. My secret is a generous amount of celery leaves, which add a subtle, but distinctive difference. If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth. Ingredients 8 tablespoons (1 stick) unsalted butter 2 medium onions, chopped 3 medium celery ribs, chopped 1/2 cup chopped celery leaves (from inner celery ribs) 1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons 1/4 cup chopped fresh parsley 2 teaspoons poultry seasoning, preferably homemade (see Note) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 1/2 to 2 cups turkey or chicken broth, as needed Directions In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery ...