0 Ratings
- 8 Servings +
2 tbsp butter
1 medium onion, chopped
1 medium celery stalk, chopped
2 cup PEI potatoes, mashed
3 cup stale bread
2 tbsp summer savoury
.5 tsp poultry seasoning
.5 tsp salt
.25 tsp pepper
In a large glass bowl, microwave butter, celery, and onion on high power for 4-5 minutes, stirring several times, OR melt butter in a skillet on medium heat and cook onion and celery, until softened.
Combine the cooked mixture with the remainder of the ingredients in a large mixing bowl. Mix well.
To cook, dot cavity with an additional 2 tsp (10 mL) butter, sprinkle with a dash of salt and pepper and loosely stuff cavity, immediately before roasting poultry.
To make individual servings, cook in greased muffin tins, covered with tin foil for 15 minutes. Uncover for 5 additional minutes of cooking. Yield: 8 muffin tins, or 6 cups, (1.5 L).
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