(8-12 servings)
Ingredients:
1 cup Butter
1 ½ cup Celery, diced
1 cup Yellow Onion, diced
½ cup Dry Parsley
1 tsp. Ground Sage
1 tsp. Poultry Seasoning
1 tsp. Salt
½ tsp. Black Pepper
14 cups Cubed Bread (see note)
2 cups Stock, Broth or Water
Directions:
In a sauté pan over medium-high heat, add butter, celery, onion, parsley, sage, salt and pepper. Cook mixture until onions are soft. In a large bowl, combine bread with butter mixture and then liquid. Mix until well combined. You may have to add more liquid to get consistency you desire. Taste and adjust seasoning if needed. Let mixture cool to room temperature before putting into the turkey's 2 cavities. Don’t pack too tight. Mixture can be made day before and refrigerated. If you do this, remove an hour before filling the turkey.
Note: Use the bread of your choice but cube it up the day before
you will be making the stuffing. Spread it out in a cookie
pan or two and let it set out to dry. It helps make the
stuffing better.
Note: Use the bread of your choice but cube it up the day before
you will be making the stuffing. Spread it out in a cookie
pan or two and let it set out to dry. It helps make the
stuffing better.
Note: If putting in turkey, make sure stuffing reaches an internal
temperature of 170 degrees before serving. If you don’t
temperature of 170 degrees before serving. If you don’t
put in the turkey, place the stuffing in a buttered casserole
dish and bake in a pre-heated 350 degree oven for 45 to
60 minutes.
Note: You can jazz up the stuffing by cooking the giblets in 4 cups
of water until done. Dice up giblets and add to stuffing
and use the water they were cooked in for the liquid to
add to the stuffing.
Note: You can also add other ingredients like cooked sausage of
your choice, fresh cranberries, mushrooms or nuts to name
a few. Take the basic stuffing and make it your signature
dish for the holiday season.
Ideas for Future Efforts
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