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Bread and Celery Stuffing

Reviewed: Nov. 24, 2011
This is a good "basic" stuffing recipe, but like many recipes I made my own little tweaks to it. I cooked the neck & gizzards for about 45 min, in lightly salted water with a teaspoon of poultry seasoning and 1/2 teaspoon of chicken bouillon. I then used that as the broth and took the meat from the neck and chopped it & the gizzards finely to add to the stuffing. I also added a diced apple and 1 large egg beaten. I cooked half in the bird and the other half in a casserole and it turned out great. I've made a lot of stuffing recipes over the years, but this way is by far the best.
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