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8 c Cubed bread; I use oatmeal
-but any bread will do. Cube
-it the day ahead to make
-life easier and to let it
-dry a little, but not too
-much.
1/4 lb Unsalted butter (up to 1/2)
1/4 c Finely chopped onion (or
-more)
1/2 c Finely chopped celery (or
-more)
1/2 ts Freshly ground pepper
Salt and poultry seasoning
-to taste
1/4 c Chicken broth (or more)
Melt the butter in a skillet and stir in the onion (we don’t add the celery
because we like it to keep its crunch, but you can cook it with the onion
if you like). Cook over low heat until the onion is soft. Add this mixture
to the cubed bread along with the celery and toss lightly with the
seasonings. Add the chicken broth to taste. We don’t add too much broth if
we are cooking the stuffing in the turkey, but add more if we are cooking
the stuffing in the oven.
This recipe is enough for an 11 – 12 pound turkey. Make 1 and 1/2 times the
recipe (or more) if your turkey is bigger or if you want extra stuffing.
We have experimented with fancy stuffings but always come back to Mom’s in
the end.
Yields
1 Servings
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