Stuffing

This is one of my favorite stuffing recipies. It is based on our traditional family recipe. So i refuse to call it a basic recipe because there is so much spirit and memory. However there are many variations to this in terms of what you want to add. So lets get started and here is what you need to put it all together.

1 loaf of bread(whole wheat, white or combination of both)
1 small onion, diced very small
2 celery stalks, diced very small
1 leek, full length cut in half lengthwise and chopped very thin
1 cup of butter
1 tbsp of sage, rounded spoon

The first thing that has to be done is the bread needs to be toasted off. Once it is toasted it must be broken in small pieces. Either you can use you fingers to break it up in small pieces or use a very sharp carving knife. It should be chopped into very fine dice. I never use the blender or food processor because there is a tendancy to break it apart into crumb size and this is what you want to avoid. Once this is completed set the toasted bread pieces aside and lets work on the vegetables.
Place one cup of butter in a saute saute pan or pot. Melt the butter completely. The temperature should be set at medium high. Stir in your onion, celery and leek. Cover and let sweat until the vegetables are soft. Sprinkle in you herb, You can either use sage or summer savory. Sometimes I use a combination of both. When the onion mix is cooked pour over the toast. Be careful not to burn your hands with the butter so it is best to stir with a large wooden spoon. The trick here is to make sure that the stuffing is moist but not soggy. Should you find it to dry add a little liquid no more than a tablespoon at a time for the right consistency. Your liquid can be either water or chicken stock. i have used apple juice before and it gives a sweet taste to it. But this will be you preference of course.
This stuffing is for either chicken or turkey however with a few modifcation it can be used for either salmon, duck or goose as well as stuffed pork loin. Enjoy.