Martin Potato Bread Stuffing Food

MRS. MARTIN'S FAMOUS STUFFING

Steps:

• Step 1 Melt Butter/Margarine in large skillet. Sauté Onions and Celery (or Leeks, as used here) until clear and tender, not brown. Step 2 Add Soft Stuffing Cubes and the remaining ingredients. Over medium heat, continue stirring lightly and pressing into the skillet until well-blended and slightly toasted. Step 3 If desired, add chicken stock in small amounts and combine until stuffing is preferred consistency. Step 4 Stuff poultry, if desired* *Tips for stuffing poultry: - Prepare stuffing and stuff poultry just before roasting - Set oven temperature no lower than 325°F - Allow ¾ cup prepared stuffing per pound of poultry - Allow room in cavity for the stuffing to expand - Poultry is done when meat thermometer inserted in thigh reaches 180°F and center of stuffing reaches 165°F - Allow poultry to stand 20 min. before removing stuffing and carving **This recipe can also be found on the back of your package of Martin's Famous Potatobred Stuffing

POTATO STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

SOFT POTATO BREAD STUFFING

Steps:

• Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
• Add in garlic if desired and cook and stir to soften and flavor.
• Stir in bread cubes and cook and stir until combined with vegetables.
• Stir in seasonings.
• The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
• Serve hot or reheat in a covered casserole dish at 350F.
• Use a side dish for poultry.