Stuffing
Always good and a crowd pleaser. Our family's traditional Thanksgiving stuffing with my updates. It is used to stuff the turkey. If baked separately, will not require more than about 30 minutes baking time and may require more liquid. This is a doubled recipe for a large turkey or smaller turkey with baked stuffing on the side. Making it in the pan that the turkey will be roast in leaves a little extra flavor in the pan. Measurements are approximate.
Ingredients
  • 1 Chopped Onion
  • 1stick Butter or Margarine
  • 3/4-1C Chopped Celery
  • 114 oz pkg Bread stuffing - seasoned is ok. May also use 14 dried or toasted slices of bread - chopped fine
  • 114 oz pkg Bread Cubes for stuffing - May also use 14 dried or toasted slices of bread cubed
  • 1tsp Salt
  • 1/2tsp Pepper
  • 1tsp Poultry Seasoning
  • 1tsp Sage
  • 1/2C Chicken Broth
  • 3 Chicken Bouillon Cubes
  • Fresh Rosemary (opt)
  • Fresh Sage (opt)
  • Fresh Thyme (opt)
  • Nutmeg (opt)
  • Garlic Powder (opt)
  • Cut and Peeled tart apples (opt)
  • Currents (opt)
  • Chopped Nuts (opt)
Instructions
  1. Melt butter in large pan - roaster is good
  2. Saute onion and celery in butter
  3. Add spices and bouillon cubes
  4. Add chicken broth
  5. Add bread crumbs. Mix well. The mixture will be kind of dry but should clump if squeezed in your fist. If needed, add a little more broth.
  6. Pack stuffing into salted turkey beginning at neck and close with poultry pins.
  7. Turn bird over and stuff large cavity bringing legs and tail up to close the end. Keep things together with poultry pins if needed.
  8. Once turkey is done, remove stuffing and serve as a side dish.
  9. Options that can be added are listed at the left.