Turkey Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 loaf sliced white bread
1/2 cup butter
1 large onion, chopped
1/2 cup celery, chopped
8 oz. mushrooms, chopped
10 parsley sprigs, chopped or 1 tbsp. dry
2 tbsp. poultry seasoning
1 chicken bouillon cube, dissolved in 3/4 cup hot water
1 to 2 eggs
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Directions: |
Directions:Arrange slices of white bread on the wire racks of the oven to dry overnight. The next day, stack three slices of bread, cut the crusts off all sides, and cut into cubes. Cook onions in melted butter until translucent. Add celery, cook 2 minutes more. Add mushrooms and parsley, cooking for 1 additional minute. In a large bowl, dust bread cubes with poultry seasoning and toss with cooked vegetables. Dust again with poultry seasoning and toss. If too dry, add some chicken broth or an egg. Stuff turkey. If there is any extra stuffing, add 1 or 2 eggs and/or chicken broth to moisten. Put remaining stuffing in an oven-proof bowl and bake in a 325º oven for 1/2 hour before the turkey finishes cooking. |
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Personal
Notes: |
Personal
Notes: This stuffing reminds me of mom's version, minus the giblets and liver. I don't usually add any chicken broth or eggs to the stuffing that goes inside the bird, because the turkey juices keep it moist. I have to make this stuffing for Thanksgiving, even if I don't cook the turkey, so I'll add the eggs and/or chicken broth to ensure the stuffing's not too dry. If you didn't leave the bread out overnight, place the bread slices in the oven, turn the oven on until it gets hot, then shut it off. Turn the bread over and repeat the process. You can also lightly toast the bread slices to dry them out.
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