Traditional Stuffing

Rob Tisinai

1 cup shortening

2 cups chopped onion

2 cups chopped celery

2 large loaves bread

1 tablespoon salt

½ teaspoon pepper

¾ tablespoon sage

1 tablespoon poultry seasoning

2 tablespoons chopped parsley

2 or more cups chicken broth

Preheat oven to 275°.

Shred bread and spread across cookie sheets. Gently dry in oven for about 45 minutes, stirring occasionally. Put in large bowl or roasting pan

Increase oven to 350°.

Chop onions and celery and saute until tender

Add 1 T salt, ½ t pepper, ¾ T sage, and 1 T poultry seasoning. Mix into vegetables.

Add cooked vegetables to bread and stir. Begin adding broth and incorporating into bread. As bread softens, mix thoroughly with hands (be careful -- vegetable may still be hot!).

When the stuffing mixture is like a stiff mash, transfer to greased baking dish. Bake for 25 to 45 minutes until top is crispy.

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