Here it is, the recipe everyone wants me to bring to our holidaydinners...
Turkey Stuffing
Turkey Stuffing
1-1 1/8 cups butter
1-2
¾ cup chopped onions
4 ½ quarts bead squares (18
cups) you can use regular white bread,
or deli bread, but they will cook down and make a softer stuffing. French bread
works better, but my preference is a substantial Italian bread, round loaf (best) or long oval loaf, something
with a solid springy feeling, I don’t
like to use sourdough bread.
½ cup finely diced celery
1 ½ teaspoons Poultry seasoning
½ cup chopped parsley or 2 Tbs
dried parsley
¼ teaspoon ground pepper
1 Teaspoon salt
Heat butter in large deep kettle and sauté onions and celery
until onions are tender
Stir in seasonings and add bread cubes a quart at a time and
stir to coat with butter mixture.
Stir thoroughly until cubes are evenly coated and mixed with
the butter mixture. This also serves to
heat the bread.
Turn off the burner and transfer the stuffing into a 13X9
pan or use to stuff the turkey.
If cooking in a pan, drizzle with about a cup of pan juices from the cooked turkey or commercial
chicken broth.
Cover pan with foil and put in 350 degree oven for 20
minutes, then remove foil and continue baking 20-30 minutes or until tops of
bread cubes are toasty crisp and browned.
Chicken Stuffing-This
turns out almost the same as the turkey stuffing but makes a smaller amount
1 ½ quarts bread cubes
½ tsp poultry seasoning or dried thyme, marjoram or sage
1 tsp celery seeds
1/8 tsp pepper ½ tsp
salt
½ cup butter ¼ cup
minced onion 3 tbsp chopped parsley
or 1 tbsp dried parsley
