Cooking with Doyle

Stuffing is for more than just Thanksgiving.  You never know when you'll need to whip up some stuffing.  I like roasting chickens periodically throughout the year, and this recipe always turns out well.

Ingredients

Typically I don't follow the quantities very strictly, but eyeball them instead.

• 1/2 loaf of bread, torn into small pieces
• 6-8 tbsp chicken soup base
• 3-4 tbsp sage
• 2-3 stalks of celery, chopped into pieces
• 1 onion, chopped into pieces
• 1-2 apples, cut into small cubes
• 1/2 - 2/3 cup raisins

Directions

1. Place all bread in a large bowl.  Add the soup base and sage.  Mix well.
2. Add in the vegetables.  Mix.
3. Add in the fruit.  Mix.
4. Stuff in your bird.  Roast bird as you normally would.
5. If you have extra stuffing that doesn't fit, place it in a greased casserole dish.  Bake at 375ºF for 25-30 minutes after the bird is done (while it's resting).
6. Combine stuffing from cooked bird with the baked dressing.  Serve hot.