Recipe for BREAD STUFFING - Martinsville Bulletin

BREAD STUFFING
Vegetables & Side Dishes
Contributed by:
Ingredients: 8 cups day old bread in 1-inch cubes 4 oz. butter, melted 1 tsp. thyme, whole 1 tsp. marjoram, whole 1/2 lb. breakfast sausage , optional 4 eggs Salt, to taste 1 cup diced onion 1 cup diced celery 2 cups chicken stock 1/2 tsp. white pepper 1/2 TBS sage
In a large bowl, place bread cubes, half of the melted butter, thyme and marjoram. Mix well. In a sauté pan, cook sausage, cutting into small pieces while cooking. Add to bread, discarding excessive oil. (A little is OK.) Add eggs and salt. In a 1-quart pan, saute onion and celery in the rest of the butter until soft. Add stock, pepper and sage. Simmer for 5 minutes. Slowly add stock over bread mixture, stirring stuffing as you add the stock. Continue until stuffing is moist. Use the stuffing for Stuffed Turkey Roulade. Put any extra in a pan and roast in oven until brown on top. Yield: 8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)