Saute onion and celery in 1/4 cup of margarine until soft. Do not brown. Add remaining margarine to melt. In a loarge bowl, combine bread cubes and seasonings. Mix to distribute. Add vegetable mixture and toss to combine. If using homemade or otherwise unsalted chicken stock, season well with salt. Heat stock slightly, it does not need to be boiling, just warm. Pour over over bread mixture. Mix thoroughly. This should be rather dry.
Fill cavity of bird loosely to allow for expansion. If there is any leftover, mix in additional chicken stock until it’s moist but not soggy. Put this in a “buttered” dish, dot with some additional margarine, cover tightly and bake for 30-40 minutes.
This does work with gluten-free bread. I’ve used store bought and I’ve also used Gluten-Free Sandwich Bread to make Croutons. When using gluten-free bread, I found I need a bit more liquid, and I need to add it slowly. Add part of the liquid, stir it around and let it set a minute to absorb. I’ve only made it gluten-free to bake outside the bird which needs more liquid anyway. Add stock til it’s moistened, but not soggy and falling apart. Be gentle with the stirring as the gluten-free bread cubed do break up more easily.
If you want to make this outside the bird, add more stock until the bread is thoroughly moistened, but not soggy. So, add it a half cup at a time and mix well. I just keep tasting it till it seems right. Turn out into a buttered dish, “dot” the top with butter or margarine, cover with foil and Bake at 375 °F for 45 min or until it’s all heated through.
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.