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This old fashioned turkey stuffing is just like your grandmother used to make. It can be used to stuff your bird, or cooked separately (depending on your preference).
Preparation Time: 20 minutes
What You Need
3/4 cup (1 1/2 sticks) butter
2 1/2 cups chopped onions (about 4 medium-sized onions)
2 cups chopped celery (about 4 celery stalks)
4 tsp crushed dried sage
2 tsp salt
1 1/4 tsp dried savory
1 tsp dried marjoram
1 tsp pepper
1/2 tsp dried thyme
2 tbsp of dried parsley
14 cups 1/2-inch bread cubes (takes about 2 loaves of bread, chopped)
(Optional) Chicken broth
10 or 12 inch frying pan
Large bowl (big enough to hold 14 cups of bread)
Putting The Stuffing Together
1. Melt the butter in the frying pay over low heat.
2. Add onions, celery, sage, salt savory, marjoram, pepper, thyme and parsley to the pan.
3. Stir frequently until the vegetables are soft, 10 to 15 minutes.
4. Add the bread crumbs to a large bowl.
5. Add the onion mixture to the bowl and toss until the bread is well covered.
6. If you want to cook the stuffing separately, add enough chicken broth to moisten the stuffing, then bake in a shallow casserole dish at 325 degrees F for 35 – 45 minutes.
7. If you are using this to stuff a turkey, no additional liquid or cooking is necessary…the stuffing is ready to put inside the bird.
Makes enough stuffing for an 18 pound bird.