STUFFING

By sallytrejo

Ingredients

• day old bread
• butter, melted
• salt & pepper
• poultry seasoning
• 1 onion, chopped
• celery, chipped

Preparation

Step 1

Pour drippings from roasting pan into a large glass measuring cup. Skim fat from top and set aside. Measure remaining broth. Allow about 1 cup fro 3-4 servings. Extend with milk, water or chicken bouillion if desired.

Use 2 tablespoons each, fat and flour for each cup of liquid. Stir flour into fat in roasting pan, cooking over low heat until bubbly and browned. Remover from heat. Add liquid gradually blending until smooth. Return to heat. Stir constantly as mixture thickens. Season to taste. Add chopped, cooked giblets of desired. Simmer about 5 minutes.