Bread Stuffing Dumplings
1/4 cup butter
3/4 cup celery, chopped
1/2 cup onion, chopped
1/2 tsp poultry seasoning
1 T parsley
---Saute in large saucepan until celery and onions are soft
1/2 loaf bread, toasted, cubed (about 11 oz)
1 cup turkey or chicken broth (more or less as needed)
1/2 tsp salt (less if using canned broth)
dash pepper
2 eggs, beaten
---Combine bread cubes with sauteed celery/onion mixture, mix well. Mix together eggs, broth and seasonings, add to bread mixture. Mix until thoroughly moistened, add more broth as needed.
--Force stuffing into 9x5 loaf pan, cover with plastic wrap and place heavy object on top to compress. Refrigerate for a few hours, bake at 350 for 1 hour.
OR -- wrap in cheesecloth, poach in chicken broth for about 1 hour. Let rest, unwrap and slice to serve. (method from Ann)
4 servings