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Stuffing for Poultry

From Lynne Wilson


¾ cup butter or margarine
2 cups celery, finely chopped
1 ½ cups onion, finely chopped
5 cups Ritz cracker crumbs
5 cups dry bread crumbs
2- 3 Tbsp. poultry seasoning
2 tsp. salt (or to taste)
¼ tsp. ground pepper
2 -2 ½ cups chicken broth


Melt the butter in a large frying pan. Add the celery and onion and sauté until soft. Set aside.

Combine the cracker crumbs, bread crumbs, poultry seasoning, salt, and pepper in a large mixing bowl. Stir in the onion, celery, and butter from the frying pan. Add enough broth to moisten thoroughly.