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Huber's Shares Historic Stuffing Recipe

David Bartlett, chef at Portland's Huber's Resturant, has agreed to share the historic restaurant's delicious turkey stuffing recepe and has cut the resturant's 124 pound recipe to eight servings to accommodate home cooks.

Huber's dishes up approximately 3,000 pounds of turkey a month in such signature items as hot and cold turkey sandwiches, turkey Delmonico, turkey picatta, turkey burgers, turkey enchiladas and turkey spinach crepes. Many of the restaurant's turkey specialties are accompanied by its distinctive sage dressing. The restaurant has been serving turkey since it opened 118 years ago.

Huber's Sage Stuffing

1 1/2 lbs. bread cubes

1 teaspoon poultry seasoning

2/3 cup salad oil

1 tablespoon + 1 teaspoon powdered chicken bouillon

3/4 cup chopped celery

2/3 cup chopped onions

1 teaspoon marjoram

3 tablespoons parsley flakes

1/2 teaspoon black pepper

1 teapoon rosemary

1 quart turkey stock

Sauté vegetables in oil until tender. Put bread cubes in a large bowl and add cooked vegetables.

In a large kettle, heat turkey stock. Add bouillon to taste and add seasonings.

Add warm stock mixture to bread/vegetable mixture until bread is moist but not soggy. Keep warm in oven until ready to serve.