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Stuffed a few portobello mushrooms with it, and also served baked on its own. Used a combination of crushed croutons, fresh bread ends and crusts (toasted lightly and shredded), and packet bread crumbs instead of stuffing cubes. About 14 oz in total. I used lots of veggie stock to keep it moist in the baking tray. Apricots and pecan variation was great--not too sweet, but fruity and fragrant. Made in NY for Christmas 2011, meat-eaters also enjoyed.
8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups hot Homemade Turkey Stock
or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
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1st Keep
 MeredithR
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