A traditional stuffing for chicken or turkey, rich with the aroma of sage.
Quantities are approximate.
1 cup bread crumbs per pound of fowl
1 large onion for every 7 pounds
1 apple, diced
1 teaspoon salt, pepper as desired
1 teaspoon sage or poultry spice per 5 pounds
Mix ingredients and stuff into all available cavities of the chicken or turkey, before cooking.
Option: it's not quite the same as cooked in the bird, but this recipe can also be baked in a tightly covered casserole dish, for about half an hour. Add a tablespoon or two of water before baking, to keep it moist.
