Ingredients
- 4 egg
- 2 1/4 poultry seasoning
- 950 gr bread flour
- 850 gr cubed
- 700 ml water
- 270 gr cornmeal
- 170 gr butter
- 160 gr onion (chopped)
- 110 gr chicken
- 50 gr celery (chopped)
- 30 gr walnuts
- 28 gr yeast
- 14 gr brown
- 9 gr brown
- 7 gr brown sugar
- 6 gr celery seeds
- 6 gr sugar (white)
- 4 gr salt
- 3 gr black pepper
- 2 gr dry sage
Salt and pepper to taste Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 180ºC or 20 minutes
