Stuffing Tips
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 323. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- To make dry bread cubes for stuffing, cut bread into 1/2-inch cubes. (Use 16 slices of bread for 8 cups of dry cubes.) Spread into a single layer in a 15 1/2x10 1/2x2-inch baking pan. Bake in a 300° oven 10 to 15 minutes or till dry; stir twice. Or, let stand, covered, at room temperature for 8 to 12 hours.
- Halve the ingredients for Old-Fashioned Bread Stuffing or Harvest Stuffing (see recipes, above), or for Corn Bread and Bacon Stuffing (see recipe, page 324), for one 5-pound roasting chicken, two 2- to 3-pound wild geese, three 2-pound pheasant or ducks, or six 1- to 1 1/2-pound Cornish game hens.
- If desired, bake the stuffing mixture separately in a casserole, covered, in a 325° oven for 40 to 45 minutes or in a 375° oven for 20 to 30 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Correct way to bake turkey. Mrs. Lamb stuffs the bird with dry bread. When dressing is used, stuffing is done with a spoon LCCN2016878117.jpg" by Harris & Ewing, photographer; license: Public domain; source: https://commons.wikimedia.org/wiki/File:Correct_way_to_bake_turkey._Mrs._Lamb_stuffs_the_bird_with_dry_bread._When_dressing_is_used,_stuffing_is_done_with_a_spoon_LCCN2016878117.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.