Old Fashioned Bread Stuffing
Source of Recipe
BBR
Recipe Introduction
Posted by: mapanda ********I have been using ever since I started cooking turkeys, at least 40+ years ago.
List of Ingredients
1 qt. diced celery
1 cup finely chopped onion
1 cup butter or Oleo (2 sticks)
4 qts. bread cubes, firmly packed (2-4 days old)
1 TBSP. salt
2 tsp. poultry seasoning (sage)
1/2 tsp. pepper
1-1/2 to 2 cups broth, milk, or water
Recipe
Cook celery and onion in butter over low heat, stirring occasionally, until onion is tender but not browned. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter; toss lightly to blend. Pour broth, milk or water gradually over bread mixture, tossing lightly. Add more seasoning as desired. Makes enough stuffing for neck and body cavities of a 14-18 lb. ready-to-cook turkey.
Note: Extra stuffing may be baked in loaf pan or casserole the last hour of turkey cooking. If desired baste with pan drippings.
Comments: This is the recipe that I made every Thanksgiving, when I was raising my family. I boiled the giblets to make my broth, then discarded them as I didn't care for them in my stuffing. I also added more broth, than the recipe called for, because I liked my stuffing to be moist, not dry. You can also make this stuffing and add chicken pieces, and bake in 9x13 pan or dutch oven. A chart in my recipe box says to bake a 16 lb. turkey stuffed for 5 hrs, 15 min. at 325 degrees.
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